Bikaneri Bhujia | How to make Bikaneri Bhujia

5.0 from 2 reviews
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By Razia Sherief
Created on 17th Apr 2016
  • Bikaneri Bhujia, How to make Bikaneri Bhujia
Bikaneri Bhujiaby Razia Sherief
  • Bikaneri Bhujia | How to make Bikaneri Bhujia (16 likes)

  • 2 reviews
    Rate It!
  • By Razia Sherief
    Created on 17th Apr 2016

About Bikaneri Bhujia

Bikaner (Rajasthan) is known for this savoury snack.

Bikaneri Bhujia is one dish which makes its accompaniments tastier. With the right mix of flavours, Bikaneri Bhujia has always been everyone's favourite. This recipe by Razia Sherief is the perfect one to try at home for your family. The Bikaneri Bhujia recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Bikaneri Bhujia is 10 minutes and the time taken for cooking is 15 minutes. This is recipe of Bikaneri Bhujia is perfect to serve 5 people. Bikaneri Bhujia is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Bikaneri Bhujia. So do try it next time and share your experience of cooking Bikaneri Bhujia by commenting on this page below!

  • Prep Time10mins
  • Cook Time15mins
  • Serves5People
Bikaneri Bhujia

Ingredients to make Bikaneri Bhujia

  • 1/2 cup Matki (moath beans) flour
  • 1/2 cup Besan (bengal gram flour)
  • 1 1/2 tsp freshly ground black pepper (kalimirch)
  • 1/4 tsp Cardamom (elaichi) powder
  • 1/4 tsp Asafoetida (hing)
  • 1 tsp Oil
  • Salt to taste
  • Oil for deep frying

How to make Bikaneri Bhujia

  1. Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
  2. Shape the dough into a cylindrical roll, fill the dough into a Sev press and keep aside.
  3. Heat the oil in a deep non-stick kadhai and press out thin strands from the sev press into the hot oil.
  4. Deep-fry the bhujia over a medium flame till they turn light brown in colour from all the sides. Drain on an absorbent paper and keep aside to cool slightly.
  5. Once cooled, crush them lightly with your fingers.
  6. Repeat to make more bhujias.
  7. Cool completely and store in an air-tight container.
My Tip: Bikaneri Bhujia is spicy - usually black pepper is used to add spice up to this preparation.

Reviews for Bikaneri Bhujia (2)

Aman Kaura year ago
I like Bikaner bhujia , definitely will try

Shipra Saxena2 years ago
The famous bikaneri bhujia! Awesomee