Recipe type: Snacks
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.
- 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
- Combine all the ingredients and mix well to form a soft dough using enough water.
- 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.
- Deep fry bhujia over a medium flame till it lightly browned. Drain on absorbent paper.
- Repeat steps 2 and 3 till all the dough is used up.
- Cool and store the bhujia in an air-tight container.