Bhee Aloo Tikki

Deep fried potato and lotus stems cakes (tikkis). This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Lotus stems (bhen/bhee), Potatoes
Cuisine Sindhi
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Bhee Aloo Tikki

  • 250 grams Lotus stems (bhen/bhee) cut into pieces and boiled
  • 2 medium Potatoes boiled
  • 1 1/2 teaspoons Red chilli powder
  • 4 Green chillies, chopped
  • 1 teaspoon Dry mango powder (amchur)
  • to taste Salt
  • for deep-frying Oil
  • 1 1/2 cups Gram flour (besan)
  • 1 teaspoon Red chilli powder
  • a pinch Soda bicarbonate
  • to taste Salt


  1. Mash the lotus stem and potatoes and mix them. Add red chilli powder, green chillies, dry mango powder and salt and mix well.
  2. Make small lemon sized portions, press lightly into tikki shapes and set aside.
  3. To make the batter mix gram flour with red chilli powder, soda bicarbonate, salt and three-fourth cup of water. Heat oil in a kadai.
  4. Dip the prepared tikkis one by one in the batter and deep-fry till golden brown in colour.
  5. Drain on an absorbent paper. Serve hot.

Nutrition Info

Calories 1252
Carbohydrates 165.2
Protein 45.2
Fat 45.9
Other Fiber Fiber- 26.7gm