Rajasthan

Bikaneri bhujia

Name: Bikaneri bhujia
Total time: 55 min
Yield: 8 servings
Cuisine: Rajasthani
Ingredients: 1 1/4 cups moth bean flour moth bean flour; 3/4 cup besan (chickpea flour, gram flour); 1 tsp finely ground black pepper; 1 tsp red chilli powder (indian red chili powder); a pinch cardamom; 1 tsp salt; Water, about 1/2 cup; 2 tbsp in the dough plus about 4 tbsp absorbed from 1 litre for frying cooking oil (vegetable oil)

Moth flour bhujia with black pepper. The thin, peppery sev Bikaner is famous for.

55 minTime

7 gProtein each

mediumSpice

Desert crunch2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

215kcal

7 gprotein

3 gfibre

55minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Moth bean flour1¼ cups moth bean flour

Besan (chickpea flour, gram flour)¾ cup

Black pepper1 tsp, finely ground

Red chilli powder (indian red chili powder)1 tsp

Cardamoma pinch

Salt1 tsp

Waterabout 1/2 cup

Cooking oil (vegetable oil)2 tbsp in the dough, plus about 4 tbsp absorbed from 1 litre for frying

Method

5 steps

1Mix moth flour, besan, pepper, chilli, cardamom and salt. Rub in 2 tbsp oil.
2Add water little by little and knead to a soft, smooth dough. Rest 10 minutes.
3Heat the oil in a wide kadai, no more than half full, to 170°C. Fit the fine sev plate in the press and fill.
4Press the dough in circles over the oil, one batch at a time. Fry 2 minutes, turning once, until the sizzle quietens. Keep children away.
5Lift out, drain, break into short pieces and cool. Repeat, letting the oil recover. Store airtight.

Serve it like this

Serve in a small bowl with chai, or scatter over poha and chaat.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Bikaneri bhujia

Make it your way

Ingredients

Method

Make it a meal