Kamal Cucumber Tikki Recipe – Lotus Stem Fritters
Description:
Kamal Kakdi, or the edible lotus stem, is a beloved ingredient in various Asian cuisines, particularly within Sindhi cooking. Known for its unique texture and natural crunch, lotus stem is both nutritious and versatile. Kamal Kakdi Tikki is a delectable appetizer that beautifully combines the crispiness of deep-fried lotus stem fritters with aromatic and tangy stuffing. This recipe offers a perfect balance of flavors, with the heat from the chilies, the fragrance of cumin, and the refreshing taste of coriander. It pairs wonderfully with tangy Dhaniya Pudina Chutney or serves as an accompaniment to Tadka Dal and Steamed Rice. This dish is sure to bring a delightful experience to your table!
Cuisine:
Sindhi
Course:
Appetizer
Diet:
Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Lotus Stem | 2 pieces |
| Milk | 2 tablespoons |
| Oil | Required for deep frying |
| For the Stuffing | |
| Coriander (Dhania) Leaves | 2 sprigs, finely chopped |
| Green Chillies | 3, chopped |
| Red Chilli Powder | 1/2 teaspoon |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1/2 teaspoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Salt | To taste |
| For the Coating | |
| Gram Flour (Besan) | 1 cup |
| Red Chilli Powder | 1 teaspoon |
| Hot Oil | 1 tablespoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
Preparation Time:
15 minutes
Cooking Time:
50 minutes
Instructions
-
Preparing the Lotus Stem:
Begin by peeling the lotus stem to remove the tough outer layer. After peeling, carefully wash the inner perforations of the stem using a wooden skewer while holding it under running water. Once thoroughly cleaned, cut the lotus stems into pieces about 1 to 1.5 inches long. -
Cooking the Lotus Stem:
Pressure cook the lotus stem pieces with some water and milk for about 3 whistles, followed by 10 minutes on simmer (cooking time may vary based on the stem variety). The goal is to soften the lotus stems. Once cooked, drain the water and lay the pieces on a kitchen towel to remove excess moisture. -
Preparing the Stuffing:
To make the stuffing, combine the chopped coriander leaves and green chilies. Using a mortar and pestle or food processor, crush them together into a paste. Add the red chili powder, cumin powder, coriander powder, amchur (dry mango powder), and salt. Mix well to combine all the ingredients into a fragrant stuffing paste. -
Making the Coating:
In a separate mixing bowl, combine the gram flour (besan), red chili powder, and salt. Gradually add enough water to form a thick batter, one that can easily coat the lotus stem pieces. Stir in the hot oil to give the batter a smooth consistency. -
Stuffing the Lotus Stem:
Using a sharp knife, carefully make a lengthwise slit on each lotus stem piece. Stuff the slit generously with the coriander-chili paste mixture, ensuring that each piece is filled with the flavorful stuffing. -
Coating the Stuffed Lotus Stems:
After stuffing, dip the lotus stem pieces into the gram flour batter, ensuring that the entire surface is coated evenly. -
Frying the Tikkis:
Heat oil in a deep frying pan or wok. Once the oil is hot, gently slide the coated lotus stem pieces into the oil. Fry them on medium heat, turning occasionally, until they are golden brown and crispy on all sides. Remove the fritters from the oil using a slotted spoon and place them on a paper towel to absorb excess oil. -
Serving:
Kamal Kakdi Tikki is now ready to be enjoyed! Serve it hot with Dhaniya Pudina Chutney for a refreshing kick or alongside Tadka Dal and Steamed Rice for a complete meal.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 3g |
| Carbohydrates | 20g |
| Fiber | 2g |
| Fat | 10g |
| Saturated Fat | 2g |
| Cholesterol | 0mg |
| Sodium | 120mg |
| Potassium | 200mg |
| Vitamin A | 8% of Daily Value |
| Vitamin C | 15% of Daily Value |
Enjoy your Kamal Kakdi Tikki as a satisfying appetizer that introduces the unique flavors and textures of lotus stem in a wonderfully crisp and flavorful fritter form! This Sindhi specialty is perfect for tea time or as a side dish in your next meal.
