Kitna time lagta hai?

50 min lagta hai — 25 min taiyari, 25 min pakana.

Bheeya Ji Tikki

Name: Bheeya Ji Tikki
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Multiple States Indian
Ingredients: 200g Sunflower Oil; 1g Baking Soda (Food Grade Sodium Bicarbonate); 2g red chilli; 4g coriander powder; 30g coriander; 6g salt; 10g green chillies; 1g Amchoor (Dried Mango Powder); 80g Gram Flour; 250g Nadru (Lotus Stem); 12g garlic paste; 1g turmeric root

Authentic Sindhi-Hindu Bheeya Ji Tikki — boiled lotus stem (beeh) sections slit and stuffed with a coarsely-pounded green mixture of coriander, green chillies, fresh garlic, and amchoor, then dipped in a seasoned besan batter and double-fried (the Sindhi signature) until shatteringly crisp on the outside while the lotus stem stays tender inside. A nearly-vanishing Sindhi snack — once a staple in Sindhi homes and eateries, now rarely seen. Distinct from Beeh Pakora (just lotus discs in batter) — Tikki is the stuffed-and-pressed version.

Time 50 min · Serves 4 · 570 kcal · Multiple States

Ingredients

Frying

Sunflower Oil — 200 g (deep frying)

Main

Baking Soda (Food Grade Sodium Bicarbonate) — 1 g (powder)
red chilli — 2 g (powder)
coriander powder — 4 g (powder)
coriander — 30 g (pounded)
salt — 6 g (none)
green chillies — 10 g (pounded)
Amchoor (Dried Mango Powder) — 1 g (powder)
Gram Flour — 80 g (powder)
Nadru (Lotus Stem) — 250 g (boiled and cut)
garlic paste — 12 g (pounded)
turmeric root — 1 g (powder)

Method

Wash lotus stems thoroughly. Cut into 2-inch lengths. Boil in pressure cooker with water and 1 tsp salt — cook for 4 minutes after first whistle. Open and drain — stems should be tender but firm.
Make stuffing: in a mortar, coarsely pound coriander leaves, green chillies, and fresh garlic together. Don't grind into paste — keep texture rough.
Mix the pounded greens with salt, turmeric, coriander powder, and amchoor.
Slit each boiled lotus stem piece vertically (don't cut all the way through). Stuff each slit with 1 tsp of the green mixture.
Make the besan batter: combine besan, salt, red chilli powder, and a pinch of baking soda. Whisk in water gradually to a thick coating consistency (like dosa batter).
FIRST FRY: Heat oil to medium. Dip each stuffed lotus stem in batter, coating thoroughly. Slide carefully into hot oil. Fry 3-4 minutes on medium until lightly golden but NOT fully crisp. Remove and drain.
Press each first-fried tikki gently between palms to flatten and break the smooth surface (creates crevices for crispiness on second fry).
SECOND FRY: Increase oil heat to medium-high. Slide pressed tikkis back in, fry 3-4 minutes until deep golden-brown and shatteringly crisp.
Drain on absorbent paper. Serve hot with coriander-mint chutney and tea.

Common questions

Ek plate Bheeya Ji Tikki mein kitni calories hoti hain?: 570 kcal per plate.
Kitna time lagta hai?: 50 min lagta hai — 25 min taiyari, 25 min pakana.