You are here: Home > Cuisine > Indian Veg Recipes > Rajasthani Food > Rajasthani Naashta > Bikaneri Bhujia Bikaneri Bhujia by Tarla Dalal Bikaner is known for this savoury snack. Deep-fried bhujia is usually made of gram flour but a variety of flours like moong, moath and even mashed potatoes are used to make different kinds of bhujia. A large number of shops all over the country sell Bikaneri bhujia which are as famous as the Rasgullas of Bengal. Bikaneri Bhujia is spicy - usually black pepper is used to add fire to this preparation. A large quantity of bhujia can be made and stored for several days in air-tight containers. 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Drain on an absorbent paper and keep aside to cool slightly.Once cooled, crush them lightly with your fingers.Repeat steps 2 to 5 to make more bhujias.Cool completely and store in an air-tight container. Nutrient values (Abbrv) per tbspEnergy38 calProtein1 gCarbohydrates2.5 gFiber0.4 gFat2.6 gCholesterol0 mgSodium2.1 mgClick here to view calories for Bikaneri Bhujia