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Bikaneri Bhujia
Tarla Dalal
06 December, 2024
Table of Content
Bikaner is known for this savoury snack. Deep-fried bhujia is usually made of gram flour but a variety of flours like moong, moath and even mashed potatoes are used to make different kinds of bhujia. A large number of shops all over the country sell Bikaneri bhujia which are as famous as the Rasgullas of Bengal. Bikaneri Bhujia is spicy - usually black pepper is used to add fire to this preparation. A large quantity of bhujia can be made and stored for several days in air-tight containers.
Bikaneri Bhujia recipe - How to make Bikaneri Bhujia
Tags
Preparation Time
10 Mins
Cooking Time
15 Mins
Total Time
25 Mins
Makes
3 cups
Ingredients
Main Ingredients
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
Method
- 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.
Bikaneri Bhujia recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 38 cal |
| Protein | 1 g |
| Carbohydrates | 2.5 g |
| Fiber | 0.4 g |
| Fat | 2.6 g |
| Cholesterol | 0 mg |
| Sodium | 2.1 mg |
Click here to view Calories for Bikaneri Bhujia
The Nutrient info is complete
Mansi J
March 13, 2025, midnight
The name itself reminds us of bhujia from bikaner.. Well this was a good one for us who do not get authentic bikaner bhujia at our place..I make it in bulk and have it with tea in the evenings and also give it to my children in dabba..
Deepak Rathi
March 13, 2025, midnight
Mam, Good Evening, I have followed the recipe, how can i develop softness with crispy and some plump
Tarla Dalal
March 13, 2025, midnight
Hi, These will be crispy make sure you deep fry on a medium flame.
Madhulika Tiwari
March 13, 2025, midnight
Hi Khandwala soda yaa baking powder nahi Salma kya?
Tarla Dalal
March 13, 2025, midnight
Hi Madhulika, Baking powder and baking soda are 2 different ingredients. http://www.tarladalal.com/glossary-baking-soda-615i http://www.tarladalal.com/glossary-baking-powder-425i
Sushil
March 13, 2025, midnight
Mam ishme cups ka aaraha h kg me ni aaraha cups me calculate krne me problem ho rahi h mujhe
Tarla Dalal
March 13, 2025, midnight
Hi Sushil, Its best to buy a set of measuring cups and spoons. It will be easier for you to try all recipes.
sushil
March 13, 2025, midnight
Mam mujhe ye bikaneri bhujia ki recipe brkfast k liye bnani h shadi h ghar me mehmano k liye so pls 10 kg k hisab se batiye ishme kitna moth ka ata Kali Mitch kitni badi elaichi kitni aur hing kitni dalegi
Tarla Dalal
March 13, 2025, midnight
Hi Sushil, You can calculate the recipe by writing the show servings on top of the recipe.
sushil garg
March 13, 2025, midnight
Mam mujhe ye biakneri bhujia 10 kg k hisab se bnani h qki mere ghr me shadi h tho relatives ayenge brkfast k liye pls mujhe 10 kg k hisab se btaiye cardomon powder aur hing kitna dalega moth ata b kitna dalega pls
Vanshi bhatt
March 13, 2025, midnight
Thanku so much for replying mam but problem fry krne me nhi aa rhi jo dough h uska color hi dull hoja rha h...Is it coz of moath flour.....Kya isme moath flour ki quantity kam karu to kya meri bhujia ka color accha hojayega??Aaj mene wapis bhujia banai aur usme turmeric powder bhi daala fir bhi color thoda sa hi change hua but still color is dull
Tarla Dalal
March 13, 2025, midnight
Hi Vanshi, You can lower the quantity of the moth flour and try again.
vanshi bhatt
March 13, 2025, midnight
maam,thanku so much mene apki bhot sari recipies try kri h aur apki recipe se banayi gyi har dish ghar m sbko bhot acchi lgi...Bhujia ki bhi bhot taarif hui in taste they are too good but maam iska color yellowish hone ki jagah black aaya??jabki mene medium flame pe fry kiya aur jaldi se nikal bhi liya but sbka color balck hogaya
Tarla Dalal
March 13, 2025, midnight
Hi Vanshi, Please make sure you drain the bhujia when it is lightly browned and also do not over heat the oil to much that it gets black soon.
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