Sindhi Beh Chaat (Lotus Root)

So who has tried this delicious Sindhi Beh Chaat? If you have been to interior Sindh around dadu, you will definitely find this famous street food specially at railway stations. When you try this at home, you will be surprised to see what you were missing. #HappyCookingToYou

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  • Beeh (Lotus root) ½ kg
  • Pani (Water) as required
  • Aloo (Potatoes) boiled 2-3 medium
  • Pani (Water) ½ Cup or as required
  • Pani (Water) 3-4 Cups
  • Namak (Salt) 1 tsp or to taste
  • Lal mirch powder (Red chili powder) ½ tsp or to taste
  • Zarda ka rang (Yellow food color) ¼ tsp
  • Tatri (Citric acid) 1 tsp
  • Pyaz (Onion) chopped
  • Hari mirch (Green chili)
  • Hara dhania (Fresh coriander) chopped
  • Amchor powder (Dried mango powder) to sprinkle


Peel and wash lotus roots properly.

In pot,heat water,add lotus roots and boil until its tender (approx. 1 & ½ hours) then strain & set aside.

In grinder,add boiled potatoes and water,grind well & set aside.

In pot,add water,potato mixture and mix well,bring it to boil.

Add salt,red chili powder,yellow food color and citric acid,mix well and cook for 3-4 minutes.

Add boiled lotus roots,mix and cook until sauce thickens and continue until reduced to half quantity.

Add onion,green chili and fresh coriander.

Sprinkle dried mango powder,green chili,fresh coriander,lemon juice & serve.

Recipe By: Shahnaz Shahid

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