Spiced Lotus Root and Potato Patties (Beeha ji Tikki)

Spiced Lotus Root and Potato Patties (Beeha ji Tikki)

Makes 12-13
​Ever tried lotus root in Chinese soup? I am sure you have! But ever had this hearty, nutty root in the form of curry or a spicy stir-fry? Growing up, this stringy, woodsy vegetable was as much a part of our diet as spinach. However, the child in me did not love the stringy bits as much as its pretty looks. Till date, I am still fascinated by the cross-section of these roots, especially in the Far-East where the root is much thicker and dotted with a stunning circular pattern, straight out of an art gallery. As an adult, I have come to love the sweet nuttiness of lotus-root, more so because the fiber-like threads have magically disappeared over the years (thanks to GMOs??). I love it in soups, stews, curries, tempuras, hot pot; one of my favorites, however, is this delicious potato and lotus-root patty.
These patties are indigenous to the Sindi community of India and Pakistan, and I have never ever seen them on a restaurant menu. In fact, I had to do a bit of R&D myself to come up with the recipe as I couldn’t find one online or in any of my old recipe books. Growing up, we enjoyed these crispy patties with spicy coriander chutney bought from a Sindi hawker in our neighborhood. I have simply tried to replicate the taste and textures from memory - fascinating how food, good or bad, leaves a mark on your memory.
This recipe is quite simple and straight-forward other than a litte prep ahead of time. Lotus-root takes a while to soften, therefore using a pressure cooker is best. Boil your lotus root and potatoes separately as potatoes cook way faster. Also, use dried pomegranate seeds in the recipe (and not fresh arils) - these are easily available at all Indian grocers and so is dried mango powder. Happy cooking!

Ingredients
​

400g lotus root (washed, sliced and cooked until tender - I pressure cooked them for 45 minutes)
320g potatoes, boiled, cooled and peeled ​
1 handful chopped coriander leaves ​
3-4 green chilies, finely chopped ​
1/3 cup besan ​
1/2 cup bread crumbs ​
1.5 teaspoons salt
1 tablespoon dried pomegranate seeds (anar dana), pounded coarsely using a mortar and pestle 
1 teaspoon mango powder
1/2 teaspoon chili powder ​
vegetable oil, for frying
sweet-chili sauce, for serving

Recipe
​

1Peel lotus root, slice and rinse well. Place in a pressure cooker with 1.5L water, cover and boil under pressure is full. Reduce heat to low, and pressure cook for 45 minutes. Let the pressure cooker rest for 30 minutes before opening, Drain and mash lotus root until coarse. Place in a large bowl.

2Boil whole potatoes the same way in a pressure cooker for 5 minutes on low heat. Once cool, peel and mash potatoes. Add to the bowl.

3Add the rest of the ingredients (except oil and chili sauce) - mix well. Form 12-13 patties.

4In a medium saucepan, heat a few inches of vegetable oil on medium flame. Fry a few patties at a time in hot oil, for 5-7 minutes, until crispy golden-brown all over. Alternatively, you may pan-fry patties on medium flame in a few tablespoons of olive oil, for 10-15 minutes flipping occasionally, unti crispy golden brown on both sides.

5Drain on paper towels and serve hot with sweet chili sauce.
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