Bikaneri Bhujia - Spicy and Crunchy Indian Snack

Ingredients

• 2 cups (240g) gram flour (besan) 2 cups (240g) gram flour (besan)
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1/2 teaspoon black pepper powder 1/2 teaspoon black pepper powder
• 1/2 teaspoon asafoetida (hing) 1/2 teaspoon asafoetida (hing)
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat: 10g (Saturated Fat: 1g)
• Carbohydrates: 18g (Sugar: 2g)
• Protein: 5g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a mixing bowl, combine the gram flour, red chili powder, black pepper powder, asafoetida, turmeric powder, cumin seeds, and salt.
2. 2.
   Gradually add water to the mixture and knead it into a firm dough.
3. 3.
   Heat the vegetable oil in a deep pan or kadai over medium heat.
4. 4.
   Using a sev maker or a perforated ladle, press the dough through the holes directly into the hot oil.
5. 5.
   Fry the bhujia until golden brown and crispy. Remove from the oil and drain on a paper towel.
6. 6.
   Allow the bhujia to cool completely before storing it in an airtight container.

Treat your ingredients with care...

• Gram flour (besan) — Ensure that the gram flour is fresh and free from lumps for a smooth dough. Adjust the water quantity while kneading to achieve the right consistency.

Tips & Tricks

• To make the bhujia spicier, increase the amount of red chili powder according to your preference.
• For a unique twist, add a pinch of chaat masala to the dough for an extra burst of flavor.
• Make sure the oil is hot enough before frying the bhujia to achieve a crispy texture.
• Store the bhujia in an airtight container to maintain its crunchiness for a longer duration.
• Experiment with different shapes and sizes of the sev maker to create variations in the bhujia's appearance.

Serving advice

Serve Bikaneri Bhujia as a standalone snack or as a topping for chaats, salads, or yogurt-based dishes. It pairs exceptionally well with a hot cup of masala chai.

Presentation advice

Present the Bikaneri Bhujia in a bowl or on a platter, allowing its golden color and delicate strands to shine. Garnish with fresh coriander leaves or sprinkle some chaat masala for an added visual appeal.