Sindhi Kuneh Ja Bhee Recipe (Lotus Stem Chaat)

Jyothi Rajesh

November 9, 2017

2158 Ratings

Time:Prep: 10 M|Cook: 55 M|Total: 1h 5min

Makes:2 Servings

Meal:Snack

Cuisine:Sindhi

Sindhi Kuneh Ja Bhee Recipe (Lotus Stem Chaat) is a Sindhi special evening time recipe made using lotus stem. It’s like a chaat but a healthier version without involving any oil, or deep frying. So if you are in a mood for chaat, and looking out for healthy options, Kuneh ja bhee is just right for you. Lotus stem is very nutritious and a wonderful ingredient to cook with it. It’s kind of meaty and has an acquired taste. Sprinkled with chaat masala, green chutney, and sweet tamarind chutney it sure makes a delicious evening snack. If you haven’t tried lotus stem, then try this dish. You will appreciate the dish.

Serve Sindhi Kuneh Ja Bhee Recipe (Lotus Stem Chaat) during evening with Sprouted Moong Chaat Recipe and Ginger Cardamom Chai (Spice Infused Indian Style Milk Tea).

If you like this recipe, try more recipes like

Serve Sindhi Kuneh Ja Bhee Recipe (Lotus Stem Chaat) during evening with Sprouted Moong Chaat Recipe and Ginger Cardamom Chai (Spice Infused Indian Style Milk Tea).

If you like this recipe, try more recipes like

Ingredients

200 Lotus Stem

1 Red Chilli powder

1/2 Cumin powder (Jeera)

1/2 Chaat Masala Powder

1 Black pepper powder

1/4 Amchur (Dry Mango Powder)

Salt, to taste

3 Onions, finely chopped

Coriander (Dhania) Leaves, a few, chopped

1 Green Chutney (Coriander & Mint)

1/2 Sweet Chutney (Date & Tamarind)

Instructions for Sindhi Kuneh Ja Bhee Recipe (Lotus Stem Chaat)

To begin making Sindhi Kuneh Ja Bhee Recipe (Lotus Stem Chaat), Wash lotus stem and peel the outside skin. Chop into 1 to 1-1/2 inch pieces.

Add salt to taste, place the lotus stem in aluminum foil and cover it tight. Place this in a bowl and cover it with tight lid. Pressure cook for 45 minutes or till the stem is cooked completely.

Once cooked remove from pressure cooker. Add all the seasoning(except for chaat masala and amchur powder) and toss it well.

Place the seasoned lotus stem in a hot pan and just saute (without oil) on low flame for 5 minutes.

Remove the stem into serving plate. Sprinkle finely chopped onions, fresh coriander leaves and some chaat masala and amchur masala.

Drizzle some green chutney and sweet tamarind chutney. Serve immediately.

Serve Sindhi Kuneh Ja Bhee Recipe (Lotus Stem Chaat) during evening with Sprouted Moong Chaat Recipe and Ginger Cardamom Chai (Spice Infused Indian Style Milk Tea).