Name: Bikaneri Bhujia recipe by Razia Sherief at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5
Ingredients: 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

ABOUT Bikaneri Bhujia RECIPE

Bikaner (Rajasthan) is known for this savoury snack.

Ingredients Serving: 5

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

Instructions

Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
Shape the dough into a cylindrical roll, fill the dough into a Sev press and keep aside.
Heat the oil in a deep non-stick kadhai and press out thin strands from the sev press into the hot oil.
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.
Once cooled, crush them lightly with your fingers.
Repeat to make more bhujias.
Cool completely and store in an air-tight container.

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