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.
Bikaneri Bhujia recipe - How to make Bikaneri Bhujia
Preparation Time: Cooking Time: Total Time:
Makes 3 cups
1/2 cup matki (moath beans) flour
1/2 cup besan (bengal gram flour)
1 1/2 tsp freshly ground black pepper (kalimirch)
1/4 tsp cardamom (elaichi) powder
1/4 tsp asafoetida (hing)
1 tsp oil
salt to taste
oil for deep-frying
- Method
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
- Shape the dough into a cylindrical roll, fill the dough into a “sev press” and keep aside.
- Heat the oil in a deep non-stick kadhai and press out thin strands from the sev press into the hot oil.
- Deep-fry the bhujia over a medium flame till they turn light brown in colour from all the sides. 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.
| Energy | 38 cal |
| Protein | 1 g |
| Carbohydrates | 2.5 g |
| Fiber | 0.4 g |
| Fat | 2.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 25.2 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 0.1 mg |
| Folic Acid | 2.9 mcg |
| Calcium | 5.9 mg |
| Iron | 0.3 mg |
| Magnesium | 8.6 mg |
| Phosphorus | 11.9 mg |
| Sodium | 2.1 mg |
| Potassium | 40.2 mg |
| Zinc | 0 mg |
Mam, Good Evening, I have followed the recipe, how can i develop softness with crispy and some plump
Mam ishme cups ka aaraha h kg me ni aaraha cups me calculate krne me problem ho rahi h mujhe
Mam mujhe ye bikaneri bhujia ki recipe brkfast k liye bnani h shadi h ghar me mehmano k liye so pls 10 kg k hisab se batiye ishme kitna moth ka ata Kali Mitch kitni badi elaichi kitni aur hing kitni dalegi
Mam mujhe ye biakneri bhujia 10 kg k hisab se bnani h qki mere ghr me shadi h tho relatives ayenge brkfast k liye pls mujhe 10 kg k hisab se btaiye cardomon powder aur hing kitna dalega moth ata b kitna dalega pls
Hi Khandwala soda yaa baking powder nahi Salma kya?
Thanku so much for replying mam but problem fry krne me nhi aa rhi jo dough h uska color hi dull hoja rha h...Is it coz of moath flour.....Kya isme moath flour ki quantity kam karu to kya meri bhujia ka color accha hojayega??Aaj mene wapis bhujia banai aur usme turmeric powder bhi daala fir bhi color thoda sa hi change hua but still color is dull
maam,thanku so much mene apki bhot sari recipies try kri h aur apki recipe se banayi gyi har dish ghar m sbko bhot acchi lgi...Bhujia ki bhi bhot taarif hui in taste they are too good but maam iska color yellowish hone ki jagah black aaya??jabki mene medium flame pe fry kiya aur jaldi se nikal bhi liya but sbka color balck hogaya
The name itself reminds us of bhujia from bikaner.. Well this was a good one for us who do not get authentic bikaner bhujia at our place..I make it in bulk and have it with tea in the evenings and also give it to my children in dabba..