Beeh Patate ji Tikki
Author: Alka
Mashed Lotus stem and potatoes spiced and coated with besan batter, fried twice!
Ingredients
  • 150 gm Lotus stem
  • 2 Potatoes, boiled
  • 2 green chillies
  • Salt as per taste
  • 2-3 cloves of garlic (optional)
  • Ginger ½ inch piece
  • Garam masala powder ½ tbsp
  • Coriander powder ½ tsp
  • Turmeric (Optional) ¼ tsp
  • Amchoor ½ tsp
  • Annardana (Dried Pomegranate seeds) 1 tsp
  • Whole coriander seeds 1 tsp
  • Coriander leaves, a handful
For Besan Batter
  • 1 Cup Besan
  • Salt as per taste
  • Turmeric powder ½ tsp
  • Red chilli powder ½- 1 tsp
  • Meethi soda (Cooking/baking soda) a generous pinch
  • Oil for frying
Method
  1. Clean Lotus stem and slice in small pieces.
  2. In a pressure cooker, add lotus stem, salt and 2-3 cups of water.
  3. Cook under pressure for 2-3 whistles or till lotus stem is soft enough to mash.
  4. Drain and mash it well.
  5. Pound ginger, garlic, chillies, annardana and coriander seeds.
  6. In a mixing bowl, add mashed lotus stem, mashed boiled potatoes, salt, pounded mix, spices, coriander leaves and mix well.
  7. Divide this dough into 5- 6 balls, more or less depending upon how big or small you wish the vadas to be.
  8. In a separate bowl, mix besan, salt, chilli powder, turmeric and baking soda and gradually add water to make a smooth batter of pouring consistency.
  9. Heat oil for frying in a kadai.
  10. Dip each ball into the batter, coat well and drop carefully in the hot oil. Do not crowd the kadai/pan. Fry in batches if needed.
  11. Fry on medium flame till almost cooked.
  12. Remove from the pan and let the vada cook down a bit.
  13. Press each vada, gently, in between your palms to flatten it (i.e make a tikki).
  14. Flash fry in hot oil to make the besan coating crisp.
  15. You can avoid double frying and instead fry the vada just once but a typical Sindhi style tikki is twice fried.
  16. Tastes best with mint coriander chutney.
Recipe by Sindhi Rasoi |Sindhi Recipes at https://test.sindhirasoi.com/2021/07/taam-for-alifbe-of-sindhi-food-30/