Dish
Bikaneri bhujia
Bikaneri bhujia is made by mixing chickpea flour with spices like cumin, coriander, and chili powder, and then frying the mixture in hot oil until crispy. The resulting snack is crunchy, spicy, and addictive. Bikaneri bhujia is often served as a snack or appetizer, but can also be used as a topping for chaat or other Indian street foods.
Origins and history
Bikaneri bhujia originated in the city of Bikaner in the state of Rajasthan, India. It has since become a popular snack food throughout India and is often sold in small packets at street stalls and markets.
Dietary considerations
Bikaneri bhujia is naturally gluten-free and vegan, making it a great option for those with dietary restrictions. It is also a good source of protein and fiber, making it a filling and nutritious snack.
Variations
There are many variations of bhujia, including adding different spices or herbs to the batter, or using different flours like rice flour or corn flour. Some recipes also call for adding nuts or seeds to the mixture for added texture and flavor.
Presentation and garnishing
Bikaneri bhujia can be presented in a variety of ways, from a simple pile on a plate to a more elaborate presentation with dipping sauces and garnishes. It can be garnished with fresh herbs, chopped onions, or other toppings to add flavor and visual interest.
Tips & Tricks
To make bhujia extra crispy, be sure to fry it in hot oil until it is golden brown. You can also experiment with different spices and dipping sauces to find your favorite flavor combinations.
Side-dishes
Bikaneri bhujia can be served on its own as a snack or appetizer, or as a topping for chaat or other Indian street foods. It pairs well with a variety of chutneys and dipping sauces.
Drink pairings
Bikaneri bhujia is often served with chai or other Indian teas, but it also pairs well with light beers or crisp white wines.
Delicious Bikaneri bhujia recipes
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