Kamal Kakdi Tikki Recipe - Lotus Stem Fritters
Kamal Kakdi Tikki makes a delicious tea time snack with Dhaniya Pudina Chutney or a side dish along Tadka Dal and Steamed rice.
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.
If you like this recipe, you can also try other Fritter Recipes such as
- 2 Lotus Stem
- 2 tablespoons Milk
- Cooking oil , required for deep frying For the stuffing
- 2 sprig Coriander (Dhania) Leaves , finely chopped
- 3 Green Chillies , chopped
- 1/2 teaspoon Red chilli powder
- 1/2 teaspoon Cumin powder (Jeera)
- 1/2 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Amchur (Dry Mango Powder)
- Salt , according to taste For the covering
- 1 cup Gram flour (besan)
- 1 teaspoon Red chilli powder
- 1 tablespoon Cooking oil , hot
- 1/4 teaspoon Turmeric powder (Haldi)
How to make 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.
Giving up a lucrative career tinkering with Analytical equipments, Madhuli Ajay chose to tinker in her Food lab- developing new recipes & satisfying her culinary travel cravings. She has been sharing heirloom recipes on her blog 'My Foodcourt' for the past 9 yrs. Madhuli bakes to feed her soul. Testing recipes & photographing food for a cookbook, has fuelled her food photography passion. Based in the gorgeous 'Wine Capital' of India Nashik, Madhuli also loves spending time in her little kitchen garden.