Bikaneri Bhujia

1. 1
   mix · ~3 min

   Mix the flours and spices.

   1.Add moth bean flour and chickpea flour to a wide bowl.

   2.Add salt, red chili powder, black pepper, clove powder, and asafoetida.

   3.Pour in 2 tbsp oil and rub it through the flour until evenly mixed.

   TIPRubbing the oil well into the flour helps the bhujia fry up lighter and crisper.
2. 2
   knead · ~5 min

   Make a soft dough.

   Add water little by little and knead into a soft, smooth dough that can be pressed easily through a sev maker. It should be softer than roti dough but not runny.

   TIPIf the dough feels stiff, the bhujia will break while pressing.
3. 3
   rest · ~10 min

   Rest the dough.

   Cover the dough and let it rest for 10 minutes so the flour hydrates evenly.

4. 4
   fry · ~5 min

   Heat the oil and fill the sev press.

   Heat oil for deep frying in a kadai over medium heat. Grease the inside of a sev press lightly, then fill it with a portion of the dough fitted with a fine bhujia or sev plate.

   TIPKeep the oil on medium heat; very hot oil browns the bhujia before it turns crisp.
5. 5
   fry · ~7 min

   Press and fry the bhujia.

   1.Press thin strands of dough directly into the hot oil in a circular motion.

   2.Fry without crowding the pan until the bubbling reduces and the strands turn light golden, 2 to 3 minutes.

   3.Flip gently once if needed so the bhujia cooks evenly.

   TIPDo not let the bhujia turn deep brown; it continues to crisp as it cools.
6. 6
   assemble · ~10 min

   Drain and cool the bhujia.

   Lift the fried bhujia with a slotted spoon and drain well. Cool completely on a plate or tray before lightly crushing into shorter strands.

7. 7
   serve

   Store or serve the bhujia.

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