Bikaneri Bhujia


by
Bikaneri Bhujia

5/5 stars  100% LIKED IT    8 REVIEWS ALL GOOD
बिकानेरी भुजीया - हिन्दी में पढ़ें 

Added to 632 cookbooks   This recipe has been viewed 139251 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.

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Bikaneri Bhujia recipe - How to make Bikaneri Bhujia

Preparation Time:    Cooking Time:    Total Time:     Makes 3 cups (1 cup )
Show me for cups

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.
Accompaniments

Amlana 
Garlic Chutney ( Gujarati Recipe) 
Thandai 

Nutrient values per cup
Energy1580 cal
Protein40.7 g
Carbohydrates105.5 g
Fiber17 g
Fat110.7 g
Cholesterol0 mg
Vitamin A1059.8 mcg
Vitamin B10.8 mg
Vitamin B20.2 mg
Vitamin B33.5 mg
Vitamin C2.8 mg
Folic Acid120.9 mcg
Calcium247.9 mg
Iron13.8 mg
Magnesium0 mg
Phosphorus0 mg
Sodium89.5 mg
Potassium1686.4 mg
Zinc1.4 mg

RECIPE SOURCE : Rajasthani CookbookBuy this cookbook

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Reviews

Bikaneri Bhujia
5
 on 10 Aug 17 09:43 PM


Mam, Good Evening, I have followed the recipe, how can i develop softness with crispy and some plump
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Tarla Dalal    Hi, These will be crispy make sure you deep fry on a medium flame.
Reply
11 Aug 17 08:41 AM
DEEPAK RATHI    Good Evening, Thanks a lot for your prompt response, How plump (Fulav) can be developed
Reply
17 Aug 17 08:16 PM
Bikaneri Bhujia
5
 on 05 May 17 09:46 AM


Mam ishme cups ka aaraha h kg me ni aaraha cups me calculate krne me problem ho rahi h mujhe
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Tarla Dalal    Hi Sushil, Its best to buy a set of measuring cups and spoons. It will be easier for you to try all recipes.
Reply
05 May 17 03:27 PM
Bikaneri Bhujia
5
 on 04 May 17 11:25 AM


Mam mujhe ye bikaneri bhujia ki recipe brkfast k liye bnani h shadi h ghar me mehmano k liye so pls 10 kg k hisab se batiye ishme kitna moth ka ata Kali Mitch kitni badi elaichi kitni aur hing kitni dalegi
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Tarla Dalal    Hi Sushil, You can calculate the recipe by writing the show servings on top of the recipe.
Reply
04 May 17 01:50 PM
Bikaneri Bhujia
5
 on 04 May 17 11:12 AM


Mam mujhe ye biakneri bhujia 10 kg k hisab se bnani h qki mere ghr me shadi h tho relatives ayenge brkfast k liye pls mujhe 10 kg k hisab se btaiye cardomon powder aur hing kitna dalega moth ata b kitna dalega pls
Bikaneri Bhujia
5
 on 13 Oct 16 12:33 PM


Hi Khandwala soda yaa baking powder nahi Salma kya?
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Tarla Dalal    Hi Madhulika, Baking powder and baking soda are 2 different ingredients. http://www.tarladalal.com/glossary-baking-soda-615i http://www.tarladalal.com/glossary-baking-powder-425i
Reply
13 Oct 16 03:43 PM
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.
Reply
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.
Reply
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..