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Sindhi Beh Chop

Another recipe from the heart of Sindh. Try this beh (Lotus Root) chop recipe and you will love it. Beh chop is a famous dish in Dadu, if you have not tried these then we are sure you will love them. #HappyCookingToYou #Sindhi #Food #Pakistan

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Ingredients:

  • Beeh (Lotus root) ½ kg
  • Pani (Water) as required
  • Aloo (Potatoes) boiled & cubes ½ kg
  • Namak (Salt) ½ or to taste
  • Lal mirch powder (Red chili powder) ½ tsp or to taste
  • Haldee powder (Turmeric powder) ¼ tsp
  • Dhania (Coriander seeds) crushed ½ tsp
  • Baisan (Gram flour) sifted 1 & ½ Cups
  • Namak (Salt) 1 tsp or to taste
  • Lal mirch powder (Red chili powder) ½ tsp or to taste
  • Haldee powder (Turmeric powder) ¼ tsp
  • Pani (Water) ½ Cup or as required
  • Cooking oil for frying
  • Amchor powder (Dried mango powder) to sprinkle

Directions:

Peel and wash lotus roots properly.

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

In bowl,add potatoes and mash well.

Add salt,red chili powder,turmeric powder,coriander seeds and mix well.

Cut lotus root from the center into two halves and take potato mixture and coat properly on lotus roots & set aside.

In bowl,add gram flour,salt,red chili powder,turmeric powder and mix.

Gradually add water and mix well to make a batter.

Now dip potato coated lotus root in gram flour batter and coat well.

In wok,heat cooking oil and fry until golden brown.

Cut into desired shape and sprinkle dried mango powder & serve.

Recipe By: Shahnaz Shahid

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