by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 625 cookbooks
This recipe has been viewed 85289 times
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.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.