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Bikaneri Bhujia

Bikaneri Bhujia
 
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Recipe type: Snacks
Cuisine: Indian
Serves: 8
Prep time:
Cook time:
Total time:
 
Bikaner is known for this savoury snack. Deep fried bhujia (i.e. vermicelli or sev) 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 celebrated 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.
Ingredients
  • ½ cup matki (moath beans) flour
  • ½ cup besan (Bengal gram flour)
  • 1½ tsp pepper powder
  • ¼ tsp cardamom (elaichi) powder
  • ¼ tsp asafoetida (hing)
  • 1 tsp oil
  • salt to taste
  • Other ingredients
  • oil for deep-frying
Instructions
  1. Combine all the ingredients and mix well to form a soft dough using enough water.
  2. Heat the oil in a kadhai, put the dough in a "sev" press and squeeze by hand through the "sev" press into the hot oil.
  3. Deep fry bhujia over a medium flame till it lightly browned. Drain on absorbent paper.
  4. Repeat steps 2 and 3 till all the dough is used up.
  5. Cool and store the bhujia in an air-tight container.
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