Bikaner is knownfor this savoury snack. Deep-fried bhujia is usually made of gram flour but avariety of flours like moong, moath and even mashed potatoes are used to makedifferent kinds of bhujia. A large number of shops all over the country sellBikaneri bhujia which are as famous as the Rasgullas of Bengal. Bikaneri Bhujiais spicy - usually black pepper is used to add fire to this preparation. Alarge quantity of bhujia can be made and stored for several days in air-tightcontainers.
- •1/2 cup matkiflour moath beans
- 1/2 gram cup besan bengalflour
- 11/2 tsp Freshly ground black pepper kalimirch
- 1/4 tsp cardamompowder elaichi
- 1/4 tsp Asafoetida hing
- 1 tsp Oil
- salt to taste
- Oil for deep frying
- Combine all theingredients in a deep bowl and knead into a soft dough using enough water.
- Shape the doughinto a cylindrical roll, fill the dough into a “sev press” and keep aside.
- Heat the oil in adeep non-stick kadhai and press out thin strands from the sev press into thehot oil.
- Deep-fry the bhujia over a medium flame till theyturn light brown in colour from all the sides. Drain on an absorbent paper andkeep aside to cool slightly
- Once cooled, crushthem lightly with your fingers.
- Repeat steps 2 to5 to make more bhujias.
- Cool completelyand store in an air-tight container.