How to make Bhee Aloo Tikki -

Deep fried potato and lotus stems cakes (tikkis).

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Lotus stems (bhen/bhee) (भें), Potatoes (आलू)

Cuisine : Sindhi

Course : Snacks and Starters

Bhee Aloo Tikki

Bhee Aloo Tikki Recipe Card


Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to. 
Sindhi cuisine is a result of many influences - Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India. 
Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together.

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Bhee Aloo Tikki Recipe

  • Lotus stems (bhen/bhee) cut into pieces and boiled 250 grams

  • Potatoes boiled 2 medium

  • Red chilli powder 1 1/2 teaspoons

  • Green chillies, chopped 4

  • Dry mango powder (amchur) 1 teaspoon

  • Salt to taste

  • Oil for deep-frying


  • Gram flour (besan) 1 1/2 cups

  • Red chilli powder 1 teaspoon

  • Soda bicarbonate a pinch

  • Salt to taste


Step 1

Mash the lotus stem and potatoes and mix them. Add red chilli powder, green chillies, dry mango powder and salt and mix well.

Step 2

Make small lemon sized portions, press lightly into tikki shapes and set aside.

Step 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.

Step 4

Dip the prepared tikkis one by one in the batter and deep-fry till golden brown in colour.

Step 5

Drain on an absorbent paper. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.