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Bikaneri Bhujia Recipe

1 year ago

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 Bikaneri Bhujia
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.
Votes: 4
Rating: 2.75
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Prep Time 10 minutes
Cook Time 15 minutes
Servings
MetricUS Imperial
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
MetricUS Imperial
Ingredients
Votes: 4
Rating: 2.75
You:
Rate this recipe!
Instructions
  1. Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
  2. Shape the dough into a cylindrical roll, fill the dough into a “sev press” and keep aside.
  3. Heat the oil in a deep non-stick kadhai and press out thin strands from the sev press into the hot oil.
  4. 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.
  5. Once cooled, crush them lightly with your fingers.
  6. Repeat steps 2 to 5 to make more bhujias.
  7. Cool completely and store in an air-tight container.

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