Bikaneri Bhujia: Bikaneri Bhujia often simply called Bhujia is a famous crisp snack and is prepared by using besan (gram flour) and spices, originating from, Bikaner, a town in the western state of Rajasthan in India. It is light yellow in colour. It is famously known to be born in Bikaner, and over the years has not just become a characteristic product of Bikaner, but also a generic name.
- 1/2 cup matki (moath beans) flour
- 1/2 cup besan (Bengal gram flour)
- 1 1/2 tsp black pepper powder
- 1/4 tsp green cardamom powder
- 1/4 tsp asafoetida (hing)
- 1 tsp oil
- Salt to taste
- Oil for deep-frying
- Combine all the ingredients.
- Mix well to form a soft dough using enough water.
- Heat the oil in a kadhai.
- Put the dough in a “sev” press and squeeze by hand through the “sev” press into the hot oil.
- Deep fry Bikaneri Bhujia over a medium flame till it lightly browned.
- Drain on absorbent paper.
- Keep making Bikaneri Bhujia till the entire dough is used up.
- Cool and store the Bikaneri bhujia in an air-tight container.
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