Bikaneri Bhujia


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5/5 stars  100% LIKED IT    3 REVIEWS ALL GOOD
बिकानेरी भुजीया - हिन्दी में पढ़ें 

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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.

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Bikaneri Bhujia recipe - How to make Bikaneri Bhujia

Preparation Time:    Cooking Time:    Total Time:     Makes 3 cups
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Method
  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.

RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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Reviews

Bikaneri Bhujia
5
 on 06 Jul 16 01:38 PM


Thanku so much for replying mam but problem fry krne me nhi aa rhi jo dough h uska color hi dull hoja rha h...Is it coz of moath flour.....Kya isme moath flour ki quantity kam karu to kya meri bhujia ka color accha hojayega??Aaj mene wapis bhujia banai aur usme turmeric powder bhi daala fir bhi color thoda sa hi change hua but still color is dull
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Tarla Dalal    Hi Vanshi, You can lower the quantity of the moth flour and try again.
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06 Jul 16 05:02 PM
Bikaneri Bhujia
5
 on 03 Jul 16 05:27 PM


maam,thanku so much mene apki bhot sari recipies try kri h aur apki recipe se banayi gyi har dish ghar m sbko bhot acchi lgi...Bhujia ki bhi bhot taarif hui in taste they are too good but maam iska color yellowish hone ki jagah black aaya??jabki mene medium flame pe fry kiya aur jaldi se nikal bhi liya but sbka color balck hogaya
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Tarla Dalal    Hi Vanshi, Please make sure you drain the bhujia when it is lightly browned and also do not over heat the oil to much that it gets black soon.
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04 Jul 16 04:39 PM
Bikaneri Bhujia
5
 on 13 Apr 15 02:44 PM


The name itself reminds us of bhujia from bikaner.. Well this was a good one for us who do not get authentic bikaner bhujia at our place..I make it in bulk and have it with tea in the evenings and also give it to my children in dabba..