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Bhee Rolls (Bhein Rolls)
- Duration: 60 minutes
- Serves: 6–8 people
Spice Level: Medium
Authentic bhee roll has a smooth texture, so make sure to always grate the lotus stem instead of mashing it.
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The lotus stem or bhee is most commonly used in Asian cooking. In fact, every part of our national flower, right from bhee (stem), dhodhee (seeds) and lohr (corm) features profoundly in Sindhi cuisine. Bhee roll is one such appetiser where Sindhis use lotus stem as the primary ingredient to make cutlets.
- Lotus stems (bhee), boiled (1 cup)
- Potato (aloo), boiled and mashed (1, large)
- Chickpea flour (besan), roasted (2 tbsp)
- Yogurt (dahi) (1 tbsp)
- MTR Lal Mirch/Red Chilli Powder (1 tsp)
- MTR Dhaniya/Coriander Powder (1 tsp)
- MTR Garam Masala (1/2 tsp)
- Salt ( to taste)
- Oil to deep fry ( (2 cups))
- Grate the boiled lotus stem in a bowl and set aside.
- Combine grated lotus stem, mashed potato, besan, yogurt and spices and knead to form a smooth, dough-like mixture.
- Grease your palm with little oil and divide the mixture into lemon-size pedas (balls). Shape each peda into a cylindrical roll.
- Heat oil for deep-frying in a pan over medium heat. Deep fry the bhee rolls in small batches till crisp and golden from outside.
- Transfer to a plate lined with an oil-absorbing paper.
- Serve bhee rolls warm with a chutney of your choice.