recipes

Author Sapna Ajwani Savours The Flavours Of Sindh With Kuneh Ja Bhee Recipe

Try Sapna Ajwani’s lotus stem chaat, a nostalgic Sindhi street snack that combines tender bhee with tangy chutneys and spices for a vibrant, flavour-packed bite.

Contributed By

Nishtha Kawrani

July 26, 2025

Sapna Ajwani's Kunneh Ja Bhee Recipe

Sapna Ajwani's Kunneh Ja Bhee Recipe

Rooted in warmth and tradition, Sindhis find solace in recreating the feeling of home through their flavourful cuisine and expressing themselves in their native Sindhi Dialect. To preserve the beauty of Sindhi flavours and stories, Sapna Ajwani, author of “Sindh: Sindhi Recipes and Stories from a Forgotten Land”, takes us on a rich culinary voyage. 

“This book was essential for me because I did not just want to talk to the people of Sindh, but talk to people worldwide about Sindh,” said Ajwani to Outlook Traveller Eats.

Ajwani has been a foodie since childhood, but the idea of hosting and showcasing Sindhi cuisine has made her passion purposeful, turning her love for food into a mission to preserve and share the community’s culinary heritage. “I hope this book not only evokes a sense of pride in Sindhis but inspires them to cook home food for themselves, friends and family, making Sindhi food accessible to all,” said Ajwani.

The evocative cookbook features 120 recipes ranging from vegetarian and non-vegetarian snacks, delicious everyday dishes and festive fare, bringing Sindh’s authentic taste to your kitchens. For her research, Ajwani travelled to Sindh to gain first-hand insight into Sindhi cuisine—exploring its techniques, regional variations, and stories from native experts. Recounting the everyday kitchen tales from grannies, mothers and sisters of Sindh (present-day Pakistan), Ajwani aimed to portray the wholesomeness of the cuisine. “Every dish tells a story of resilience, migration and deep connection to the land,” added Ajwani.

Ajwani shares the recipe for Lotus Stem Chaat, also called Kuneh Ja Bhee. Kuneh means clay pot, and Bhee is the lotus stem in Sindhi. “Grannies and uncles of Sindh told me that Kuneh Ka Bhee was a dish sold by street vendors in the little bylanes of Sindh,” said Ajwani. The best texture for the stem comes from either steaming it, which takes a lot of time; however, Ajwani tells how poaching the lotus stem in an open pot on medium heat can also provide the same texture. The steamed lotus stem is topped with spices, and green and tamarind chutney gives it the perfect zesty punch. 

Quick Info
Prep Time 20 min
Cook Time 25 min
Total Time 45 min
Servings 5
Difficulty easy
Ingredients
  • Lotus stem - 500 g
  • A pinch of baking soda - 0 g
  • A few drops lime, lemon and oil - 0 g
  • Coarse black pepper - 0.5 tsp
  • Black salt - 0.25 tsp
  • Coriander powder - 1 tsp
  • Kashmiri red chilli powder - 0.5 tsp
  • Dry mango powder - 1 tsp
  • Finely chopped medium shallot - 0.25 piece
  • Green coriander and mint chutney - 3 tsp
  • Tamarind and mint chutney - 3 tsp
  • Dried mint - 0 g
Instructions
Step-1
Rinse and peel the lotus stem. Place it in a pot and cover with water. Add salt, a few drops of lime or lemon juice, a little oil, and a pinch of baking soda.
Step-2
Either poach on medium-low heat in an open pot or pressure cook for 15–16 minutes (6–7 whistles) until the stem is soft and easily pierced with a knife.
Step-3
Once fully cooked, let it cool slightly. The stem should have a tender, chestnut-like texture. Slice diagonally into 0.5 cm-thick pieces for the chaat.
Step-4
Take a frying pan, heat it gently and add the spice mix. Toast gently and then add the first portion of the cooked lotus stems. Shake the pan so the spices coat the stems evenly.
Step-5
Transfer to individual plates, add some shallot, and spoon green chutney and tamarind chutney (or quick tangy chutney) on top and mix. Garnish with dried mint if available.
Step-6
Note *Colocasia/taro can also be substituted for lotus stems in this recipe. *Always grease your palms when handling root vegetables.
Recipe
Prep Time 20 min
Cook Time 25 min
Total Time 45 min
Servings 5
Difficulty easy
Ingredients
  • Lotus stem - 500 g
  • A pinch of baking soda - 0 g
  • A few drops lime, lemon and oil - 0 g
  • Coarse black pepper - 0.5 tsp
  • Black salt - 0.25 tsp
  • Coriander powder - 1 tsp
  • Kashmiri red chilli powder - 0.5 tsp
  • Dry mango powder - 1 tsp
  • Finely chopped medium shallot - 0.25 piece
  • Green coriander and mint chutney - 3 tsp
  • Tamarind and mint chutney - 3 tsp
  • Dried mint - 0 g
Instructions
Step-1
Rinse and peel the lotus stem. Place it in a pot and cover with water. Add salt, a few drops of lime or lemon juice, a little oil, and a pinch of baking soda.
Step-2
Either poach on medium-low heat in an open pot or pressure cook for 15–16 minutes (6–7 whistles) until the stem is soft and easily pierced with a knife.
Step-3
Once fully cooked, let it cool slightly. The stem should have a tender, chestnut-like texture. Slice diagonally into 0.5 cm-thick pieces for the chaat.
Step-4
Take a frying pan, heat it gently and add the spice mix. Toast gently and then add the first portion of the cooked lotus stems. Shake the pan so the spices coat the stems evenly.
Step-5
Transfer to individual plates, add some shallot, and spoon green chutney and tamarind chutney (or quick tangy chutney) on top and mix. Garnish with dried mint if available.
Step-6
Note *Colocasia/taro can also be substituted for lotus stems in this recipe. *Always grease your palms when handling root vegetables.
Note:
  • Double the ingredients when cooking for more people to ensure everyone gets a fluffy stack.
  • Swap out eggs for mashed bananas, yogurt, or flaxseed mix if you're vegetarian or allergic to eggs.
  • Use buttermilk instead of regular milk for extra soft and airy pancakes.
  • Let the batter rest for 5-10 minutes before cooking to get fluffier pancakes.
  • Cook on medium-low heat to avoid burning while ensuring even cooking.
  • Add vanilla extract or cinnamon for an extra touch of flavor.
  • Top with fresh fruits, nuts, or honey for a delicious and healthy twist.
seperator
Advertisement

Got a Tasty Tale to Tell?

Whether it’s a secret family recipe, a drool-worthy food adventure, share it with us and get featured on OT Eats.

ALSO EXPLORE

Vector-1