Rajasthani cuisine resonates with robust good cheer, despite the fact that its people have had to struggle hard to cultivate even the simplest of foods. This cuisine has been influenced by the once camp-like lifestyle of its inhabitants. Food that will last for several days and that can be eaten without heating was preferred, more out of necessity than choice.

Crispy, flaky and superbly flavoured nashta has probably emerged from this style of cooking - kachoris, mathris and of course bhujia. These popular any-time snacks can be stored for several days, carried easily, and need little or no accompaniments.

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.

While bhujia makes a great snack, we found some other interesting ways to enjoy it…adding its unique tang to these dishes.

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