Sindhi cuisine is a treasure trove of flavors and textures, reflecting the rich culinary heritage of the Sindhi community. Among the plethora of dishes that grace the Sindhi dining tables, one dish stands out for its simplicity, yet irresistible taste – The Sindhi Bhi Ke Tuk. Sindhi Bhi Ke Tuk, is a traditional Sindhi dish that tantalizes your taste buds with its crispy texture and authentic flavors. The dish has gained popularity not only for its taste but also for its simplicity in preparation. This recipe & video provide you with a Step-by-Step Guide to making Sindhi Bhi Ke Tuk.
This traditional Sindhi dish, also known as Kamal Kakdi, is a delightful treat for both lunch and dinner, offering a crispy exterior and a tender, flavorful core. Sindhi Bhi Ke Tuk, quite literally meaning “lotus stem bites” in Sindhi. This dish celebrates the unique flavors of lotus stems. Lotus stems are locally known as Nadru in Kashmir. Lotus stems are widely used in Sindhi cuisine for their crispiness and subtle flavor. When combined with traditional spices and shallow-fried to perfection, they transform into a delectable side dish that has been enjoyed across generations.
Let’s dive into the world of Sindhi flavors and explore the secrets of crafting the perfect Sindhi Bhi Ke Tuk. Here’s the most traditional & authentic delightful recipe for Sindhi Bhi Ke Tuk. Today, we embark on a journey to unravel the secrets of this delectable Sindhi dish through the lens of Payal’s Passion.
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| Prep Time | 15 Minutes |
| Cook Time | 15 Minutes |
| Passive Time | 10 MInutes |
| Servings |
People
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- 250 Grams Lotus Stems Kamak Kakdi , Bhi
- 1 Tsp Regular Salt
- 1 Tsp Red Chili Powder
- 1/2 Tsp Turmeric Powder Haldi
- 2 Tsp Coriander Powder Dhaniya Powder
- 1 1 Tsp Dry Mango Powder Amchoor Powder
- 4 Tbsp Oil For Shallow Frying
Ingredients
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- Peel & cut the ends of the lotus stem. After peeling and cutting wash thoroughly in running water. It is necessary to clean the lotus stem thoroughly.
- Cut the lotus stem into 1.5” to 2” sized pieces. Now pressure cook the lotus stem pieces for 3 whistles.
- To pressure cook the lotus stem pieces, ass the pieces to a pressure cooker and pout water. Pour ample water so that all the lotus stem pieces are submerged in the water.
- Finally add 1 Tsp of regular salt, close the lid and pressure cook the lotus stems on medium flame for 3 whistles.
- After pressure cooking for three whistles, switch the gas / heat off and wait for the pressure to be released from the cooker.
- After the pressure is released, open the cooker lid and take the lotus stem pieces out from the water and let them cool down to room temperature.
- After the lotus stem pieces cool down to the cool temperature, using a sharp knife slit every piece to 3/4th of its length. Do this to all the pieces. Next prepare the masala mix
- To prepare the Sindhi Bhi Tuk Masala Mix, add, 1 Tsp regular Salt, 2 Tsp Coriander Powder, 1 Tsp Red Chili Powder, 1 Tsp Dry Mango Powder & ½ Tsp Turmeric Powder to a small mixing bowl,
- Mix well using a spoon. Our Sindhi Bhi Tuk Masala Mix is ready. Let us spice up our Bhi Tuks.
- Using s sharp knife, slit every piece of Lotus Stem Piece to ¾ of its length.
- Now, fill the slits of the Lotus Stem Pieces with the masala mix that we prepared. After filing the masala mix, press every piece between the palms of your hands to flatten the pieces a little.
- Pour 4 Tbsp of Oil into a frying pan and heat the oil on medium flame.
- After the oil heats up properly, place all the lotus stem pieces into the pan one at a time.
- Flip the lotus stem pieces using a tong every 2 to 3 minutes. Flip with a very gentle hand.
- Shallow fry the lotus stem pieces, till they turn crisp and golden brown on both sides.
- Switch the heat / gas off after frying and dish out the lotus stem pieces.
- Plate them in a serving plate of your choice and garnish with fresh coriander and a few mint leaves.
- Our Sindhi Bhi Ke Tuk are ready to be served. You can serve them with dal chawal, kadi chawal, Sabzi roti, paranthe or with any other meal.
Contact Chef: Payal Jethani
Tips:
- Because the lotus stems are grown in ponds thus it is very necessary to clean them properly.
- To clean, peel the lotus stems & cut the ends. After cutting the ends, wash them thoroughly in running water to ensure no impurities remain behind.
- After filling the masala mix into the lotus stems, if you are left with some dry masala mix, then you can use it for any other dry vegetable preparation.
Goes well with: Serve as a side dish with Dal Chawal, Kadi Chawal, Sabzi Roti, Paranthe or with any other meal.
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