Sindhi Kuneh Ja Bhee Recipe (Lotus Stem Chaat)

Popular Chaat recipe with lotus stem

Jyothi Rajesh
13 ratings.
Sindhi Kuneh Ja Bhee Recipe (Lotus Stem Chaat)

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

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  2. Green Peas, Potato and Paneer Tikki Recipe
  3. Spicy & Tangy Pakodi Chaat Recipe
  4. One Pot Pav Bhaji Recipe Using Preethi Electric Pressure Cooker

Cuisine: Sindhi
Course: Snack
Diet: Vegetarian
Equipments Used: Pressure Cooker
Prep in

10 M

Cooks in

55 M

Total in

65 M

Makes:

2 Servings

Ingredients

  • 200 grams Lotus Stem
  • 1 teaspoon Red chilli powder
  • 1/2 teaspoon Cumin powder
  • 1/2 teaspoon Chaat Masala Powder
  • 1 teaspoon Black pepper powder
  • 1/4 teaspoon Amchur (Dry Mango Powder)
  • Salt , to taste
  • 3 tablespoon Onions , finely chopped
  • Coriander leaves (Dhania) , a few, chopped
  • 1 tablespoon Green chutney
  • 1/2 teaspoon Date tamarind chutney

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

  1. 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.

  2. 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.

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

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

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

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

  7. 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).

Jyothi Rajesh

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Last Modified On Thursday, 04 May 2017 09:23

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