Kamal Kakdi Tikki Recipe - Lotus Stem Fritters

Madhuli Ajay

February 5, 2019

1538 Ratings

Time:Prep: 15 M|Cook: 50 M|Total: 1h 5min

Makes:3-4 Servings

Meal:Appetizer

Cuisine:Sindhi

Bhein or Kamal Kakdi is the edible Lotus stem popularly used in Asian cuisine. A variety of curries and salads are usually made using the nutrient rich stem.

The stem needs to be cleaned and thoroughly washed before consumption. Bhein tikki is a typical Sindhi recipe made by stuffing the Lotus stems with herbs and spices and then batter frying them. Try to get fresh lotus stem as far as possible. You can add some milk to the stems to speed up the cooking process.

Kamal Kakdi Tikki Recipe makes a delicious tea time snack with Dhaniya Pudina Chutney or a side dish along Tadka Dal and Steamed Rice.

If you like this recipe, you can also try other Fritter Recipes such as

Bhein or Kamal Kakdi is the edible Lotus stem popularly used in Asian cuisine. A variety of curries and salads are usually made using the nutrient rich stem.

Kamal Kakdi Tikki Recipe makes a delicious tea time snack with Dhaniya Pudina Chutney or a side dish along Tadka Dal and Steamed Rice.

If you like this recipe, you can also try other Fritter Recipes such as

Ingredients

For the stuffing

2 Lotus Stem

2 Milk

Oil, required for deep frying

2 Coriander (Dhania) Leaves, finely chopped

3 Green Chillies, chopped

1/2 Red Chilli powder

1/2 Cumin powder (Jeera)

1/2 Coriander Powder (Dhania)

1 Amchur (Dry Mango Powder)

Salt, according to taste

For the covering

1 Gram flour (besan)

1 Red Chilli powder

1 Oil, hot

1/4 Turmeric powder (Haldi)

Instructions for Kamal Kakdi Tikki Recipe - Lotus Stem Fritters

To begin making the Kamal Kakdi Tikki Recipe, first peel the lotus stem as much as possible.

Thoroughly wash the inner perforations using a wooden skewer and holding the stem under running water.

Cut the stems into pieces, about 1 to 1-1/2 inches.

Pressure cook with some water and milk till they become soft, about 3 whistles and 10 minutes on sim. (This time will change depending on the variety of the stem)

Drain the water from them and keep on a kitchen towel.

To make the stuffing, grind or crush the coriander leaves and chillies. Add the other ingredients and mix.

The next step is to make the batter. In a mixing bowl, add the flour, red chilli powder and salt.

Add enough water to make a thick batter which can coat the lotus stems.

Heat oil for frying in a heavy bottomed pan. With a sharp knife make a slit lengthwise on the lotus stem pieces.

Carefully stuff the slit with the coriander stuffing. Place the stuffed stem in the batter and coat all over.

Fry the stems on medium heat till they become gold. Take out the stems with a slotted spoon and place on an absorbent paper.

Kamal Kakdi Tikki Recipe makes a delicious tea time snack with Dhaniya Pudina Chutney or a side dish along Tadka Dal and Steamed Rice.