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The iconic crispy, savory snack from Bikaner, Rajasthan. Made with moth bean and chickpea flour, this deep-fried treat is perfectly spiced and addictive. An essential for tea time or as a crunchy topping.
For 8 servings
Prepare the Bhujia Dough
Set Up for Frying
The iconic crispy, savory snack from Bikaner, Rajasthan. Made with moth bean and chickpea flour, this deep-fried treat is perfectly spiced and addictive. An essential for tea time or as a crunchy topping.
This rajasthani recipe takes 45 minutes to prepare and yields 8 servings. At 72.62 calories per serving with 1.43g of protein, it's a moderately challenging recipe perfect for snack.
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Fry the Bhujia
Drain, Cool, and Store
Add 1 teaspoon of crushed carom seeds (ajwain) or dried mint leaves (pudina) to the dough for a different flavor profile.
Increase the amount of red chili powder and black pepper, or add a pinch of black salt (kala namak) after frying for an extra tangy kick.
Add 1 teaspoon of garlic powder or 1.5 teaspoons of very fine garlic paste to the dough for a pungent, garlicky flavor.
Both moth bean flour and besan are derived from legumes, making them excellent sources of plant-based protein, which is essential for muscle repair and overall body function.
The flours used in this recipe are high in dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Moth bean flour (moth dal atta) is the key ingredient that gives Bikaneri Bhujia its unique taste and texture. While you can make sev using only besan (chickpea flour), it will not be authentic Bikaneri Bhujia. For the best results, it is highly recommended to use moth bean flour, which can be found at Indian grocery stores or online.
Hard bhujia is usually caused by two things: a stiff dough or not adding enough hot oil (moin). The dough must be very soft, sticky, and pliable. If your dough is firm like chapati dough, the bhujia will be hard. Ensure you add the hot oil and rub it in well before kneading with water.
To maintain its crispiness, allow the bhujia to cool completely to room temperature after frying. Then, store it in a clean, dry, and airtight container. It will stay fresh for up to 3 weeks.
Bikaneri Bhujia is a deep-fried snack, so it is high in calories and fat and should be consumed in moderation as part of a balanced diet. However, it is made from protein-rich flours like moth bean and besan, making it a more satisfying snack than many processed alternatives.
One serving of homemade Bikaneri Bhujia (approximately 0.5 cup or 50g) contains around 250-270 calories, primarily from carbohydrates and fats from the deep-frying process.
This recipe goes great with these complete meals
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