Bikaneri Bhujia

February 02 2019

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1/2 cup matki (moath beans) flour
1/2 cup besan (bengal gram flour)
1 1/2 tsp freshly ground black pepper (kalimirch)
1/4 tsp cardamom (elaichi) powder
1/4 tsp asafoetida (hing)
1 tsp oil
salt to taste
oil for deep-frying


  • Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
  • Shape the dough into a cylindrical roll, fill the dough into a “sev press” and keep aside.
  • Heat the oil in a deep non-stick kadhai and press out thin strands from the sev press into the hot oil.
  • 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.
  • Once cooled, crush them lightly with your fingers.
  • Repeat steps 2 to 5 to make more bhujias.
  • Cool completely and store in an air-tight container.