Bikaneri Bhujia

Travel to India > Bikaner > What to See in Bikaner > Bikaneri Bhujia

Bikaneri Bhujia is a lip-smacking light snack. It originated in Bikaner as the name suggests and is now available everywhere. This is deep fried snack and is usually made up of gram floor. Other variants are also available in which moog dal, potatoes and moth dal is used. The one with mashed potatoes is also very famous and is called as Aloo Bhujia. Spices and condiments are also used in the snack to give it a distinct flavor. Bujia can be stored for long in an airtight container.

Bikaneri Bhujia

You can find Bikaneri Bhujia in all the shops all over the country. Famous brands selling Namkeens keep this celebrated Bhujia. Bikaneri Bhujia is spicy and a lot of black pepper powder is used to add fire to this preparation.

Cooking time for this dish is just 15 min and time taken for preparation is 10 minutes. You can try this recipe at home and enjoy it with family and friends. Garlic Chutney, Sweet and Sour Chutney, Thandai, Amlana can accompany Bikaneri Bhujia. It can be used in Bhels, Chaats or can be eaten as it is. The recipe for Bikaneri Bhujia is simple and as follows.

Ingredients for Bikaneri Bhujia:

  1. 1/2-cup flour of Bengal gram (Besan) and Moth dal (matki) each
  2. 1/4 tsp of cardamom (elaichi)
  3. 1/4 tsp Asafoetidia (Hing)
  4. 1 1/2tsp pepper powder
  5. 1 tsp oil
  6. Salt to taste
  7. Oil for frying
  8. Water to knead the flour

Preparation:

  1. Sieve well the flours of Bengal gram and Moth dal.
  2. Mix together in a large container.
  3. Sieve all the remaining ingredients, so that they do not form lumps.
  4. Mix all the dry ingredients along with the 1 tsp of oil.
  5. Take enough water and mix properly making a soft dough.
  6. Heat enough oil in the Wok (kadhai). Put the dough in the Sev press and gently squeeze with enough pressure.
  7. The sev will fall in the hot oil. Deep fry on medium flame till it is done. Keep it until it becomes light brown and crisp.
  8. Repeat until all the dough is used up.
  9. Allow the Bhujia to Cool and then pack it in air tight container.