Bikaneri Bhujia


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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.

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Preparation Time: 
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Makes 3 cups
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Ingredients


1/2 cup matki (moath beans) flour
1/2 cup besan (bengal gram flour)
1 1/2 tsp pepper powder
1/4 tsp cardamom (elaichi) powder
1/4 tsp asafoetida (hing)
1 tsp oil
salt to taste

Other Ingredients
oil for deep-frying

Method
  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.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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