Name: Sindhi Bhee & Boondi Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 g Lotus Root, bhee, peeled, thoroughly washed, and thinly sliced; ½ cup Boondi, plain, unsalted boondi; ½ cup Indian-Style Yogurt, thick and whisked; 2 tbsp Tamarind Chutney; 1 tbsp Green Chutney; 1 tsp Chaat Masala; 2 tbsp Coriander Leaves, chopped; ½ tsp Salt

30 mintotal

Prep 15 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Ingredients

Quantities are for 2 servings.

Method

Clean the lotus stem thoroughly to remove any mud from the holes. Slice it thinly and boil it in salted water for 10-12 minutes until tender but still holding a crunchy bite. Drain and cool.
10–12 min
In a mixing bowl, lightly toss the boiled lotus stem slices with the whisked thick curd.
Drizzle the sweet Tamarind Chutney and spicy Green Chutney over the lotus stem.
Sprinkle chaat masala and fresh coriander over the mixture.
Add the crispy boondi to the bowl strictly right before serving. Toss gently so the boondi remains crunchy and doesn't get soggy in the curd.

How to tell it's done

A beautiful medley of fibrous, crunchy lotus root and extremely crisp boondi enveloped in creamy, tangy yogurt.

Getting it right

Tip

If you want an extra indulgent salad, you can lightly deep fry the boiled lotus stem slices before adding them to the curd.

What to serve it with

A unique, chaat-style salad that is perfect for festive high-teas or as an appetizer before a lavish Sindhi meal.

Common mistakes

The lotus root is woody and fibrous.: Slice it thinly across the stem and boil it a full ten to twelve minutes. Bhee is much tougher than it looks; undercooked, it stays stringy however long it sits in the curd.

Storing and reheating

The dressed lotus root keeps a day in the fridge. Boondi keeps a fortnight in a sealed tin and must never be stored in the curd — it dissolves within the hour.

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