by Tarla Dalal
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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.
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
- Shape the dough into a cylindrical roll, fill the dough into a “sev press” and keep aside.
- Heat the oil in a deep non-stick kadhai and press out thin strands from the sev press into the hot oil.
- 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.
- Once cooled, crush them lightly with your fingers.
- Repeat steps 2 to 5 to make more bhujias.
- Cool completely and store in an air-tight container.
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