Bikaneri Bhujia with Masala Chai

Aromatic chai with crispy Bikaneri Bhujia – the perfect energy-giving snack combo for any time!

1. 1

   Prepare the Bhujia Dough

   • In a large mixing bowl, sift together the moth bean flour and besan. Add salt, red chili powder, turmeric powder, hing, garam masala, and black pepper powder. Whisk until all the dry ingredients are well combined.
   • In a small pan, heat 3 tablespoons of vegetable oil until it's quite hot but not smoking. Carefully pour this hot oil (called 'moin') over the flour mixture. This is a crucial step for a crispy texture.
   • Use a spoon to mix the hot oil into the flour initially. Once it's cool enough to handle, use your fingertips to rub the oil into the flour until the mixture resembles coarse, damp sand.
   • Gradually add warm water, a little at a time, and knead to form a very soft, smooth, and sticky dough. The consistency should be much softer than a chapati dough, almost like a thick paste, so it can be easily extruded.
2. 2

   Set Up for Frying

   • Heat the remaining 3 cups of oil in a kadai or deep, heavy-bottomed pan over medium-high heat. The ideal temperature is around 175°C (350°F).
   • To test the oil, drop a tiny piece of dough into it. If it sizzles and rises to the surface immediately without browning too quickly, the oil is ready.
   • Lightly grease the inside of a sev maker (sev press or murukku press) and fit it with the disc that has the smallest holes (the 'bhujia' or 'sev' plate).
   • Spoon the soft dough into the sev maker, filling it up to three-quarters full.
3. 3

   Fry the Bhujia

   • Holding the sev maker over the hot oil, turn the handle to press the dough directly into the oil. Move the press in a circular motion to create a nest-like shape. Do not overcrowd the pan.
   • Fry the bhujia for about 45-60 seconds on the first side. The vigorous bubbling of the oil will start to calm down as the moisture evaporates.
   • Using a slotted spoon, carefully flip the entire nest of bhujia and fry for another 30-45 seconds on the other side until it is light golden and crisp.
   • Avoid over-frying, as the bhujia will darken slightly and become crispier after being removed from the oil.
4. 4

   Drain, Cool, and Store

   • Remove the fried bhujia from the oil using a slotted spoon, allowing excess oil to drip back into the pan.
   • Place the bhujia on a wire rack or a plate lined with paper towels to drain further.
   • Repeat the frying process in batches with the remaining dough. Allow the oil to return to the correct temperature between batches.
   • Let the bhujia cool completely to room temperature. This is essential for it to become fully crisp.
   • Once cooled, gently break the bhujia nests into smaller, bite-sized pieces. Store in a clean, dry, airtight container at room temperature for up to 3 weeks.