Bikaneri bhujia
AI-drafted · awaiting admin review
Crisp thin strands of moth bean and gram flour spiced with black pepper. Bikaneri Bhujia is a GI-tagged product of Bikaner.
Region: Rajasthan (Bikaner)Occasion: Tea-time snack; festivalsTime: 40 minServes: About 300 gVegan
Ingredients
- 1 cup moth bean (matki) flour
- ½ cup besan
- 1 tsp black pepper, coarsely ground
- ½ tsp red chilli powder
- ½ tsp ajwain
- A pinch of hing
- 1 tbsp hot oil
- Salt to taste
- Water as needed
- Oil for deep frying
Method
- Mix both flours with the spices, salt and hot oil.
- Add water slowly and knead a soft, smooth dough.
- Fill a sev press fitted with the fine-holed plate.
- Press the dough in circles directly into hot oil and fry until crisp and light golden, turning once.
- Drain on paper, break into pieces and store in an airtight jar when cool.
History
Bikaner has made bhujia for well over a century, and its moth beans grown in the surrounding desert give the snack its taste. Bikaneri Bhujia has a Geographical Indication tag.
Significance
Bhujia is made by thousands of small units and large firms in Bikaner and is sold across India and abroad, making it a key livelihood for the city.