Bikaneri Bhujiya

It is festival season in India again, with Holi just around the corner. This festival of colours is undoubtedly the most fun festival celebrated in India. People of all ages come together, smearing each other in colours and soaking in the fun and cheer. With the sun shining nice and bright in most parts of the country, the festival marks the beginning of summer and hence, new beginnings.

During this time, it is a common practice at Indian homes to make dry snacks. A week to two before the festival day, people start preparing these snacks, typically one a day, and storing them in containers to enjoy them on the days before and after the festival. On the day of the festival, people exchange sweets and snacks with neighbours and friends and have a wonderful time in each other’s company.

This year, as the countdown to Holi starts, I start with making a popular Indian Snack- Bikaneri Bhujiya

Bikaneri Bhujiya, as the name reveals, come from the city of Bikaner, which is located in Rajasthan. This city, along with many other cities, towns and villages in the state of Rajasthan, is known for its rich cultural heritage, of which food plays an important role.

Since a large part of Rajasthan is covered with deserts and is largely an arid/semi-arid region, historically, there has been a lack of fresh fruits and vegetables in this region. Hence, the people of the region learned to make the best of what was available to them. The result was wonderful cuisine developed from local produce. It can be seen in many of their dishes, like Gatte Ki Sabzi, Dal Baati, Papad Ki Sabzi, Pitod Ki Sabzi, etc. In many of these dishes, dried lentils, besan ( gram flour), ghee, etc., are used since these ingredients are readily available in the region. Today’s recipe, Bikaneri Bhujiya, is a popular snack from the area made with gram flour and moth bean flour.

Bikaneri Bhujiya is a spicy dry snack made using gram flour and moth bean flour as the main ingredients. This crunchy and spicy snack, which looks like broken noodles, is commonly available as a ready-made snack in shops and supermarkets. But they are quite easy to make. To make any Bhujia, you need a special press. It comes in various forms. the common one available looks like this:

Put the dough inside the mould, use one of the shown plates (based on what you are making) and press it to release the dough. Then, the dough comes out in the shape corresponding to the plate used. For Bikaneri Bhujia, you need the plate that gives the thinnest strings.

I have already shared the recipe for Aalu Bhujiya, which is yet another delicious tea-time snack made with potatoes and gram flour. Check out the recipe here. These taste absolutely delicious and are quite addictive. If you start eating them, you just can’t stop!

If you are looking for other dry snack recipes that can be prepared in advance and stored in containers to be savoured for days together, click here. I have compiled many delicious recipes like Matri, Poha Chivda, Makhane Ki Namkeen, etc.

Now, let’s start with the recipe:

Equipment Needed:

• Mixing bowl
• Sieve
• Pan for frying
• Slotted Spoon
• Mixer grinder
• Sev Press

Ingredients Needed for Bikaneri Bhujiya:

• 2 Cups Besan (Gram Flour)
• ½ Cup Moth Beans
• 3 tsp Kashmiri Red Chilli Powder
• ½ tsp Garam Masala
• ½ tsp Turmeric Powder
• 1 tsp Ajwain (carom seeds)
• 1¾ tsp Salt
• ½ tsp Black Pepper Powder
• 1 tsp Coriander Powder
• 1 pinch Clove Powder
• 1 tbsp Groundnut/Sunflower Oil
• 1½ Cup Water
• Oil; for frying

Method to make Bikaneri Bhujiya:

• Grind Moth beans to a fine powder.
  
  
  
• In a mixing bowl, combine besan, moth bean flour, red chilli powder, garam masala, turmeric powder, ajwain, salt, black pepper powder, coriander powder and clove powder.
  
  
  
• Then add oil and mix well. Rub the mixture between your hands so that the oil mixes well.
  
  
  
• Add water in parts to make a smooth dough. If it sticks to your hands while kneading, put a little oil on your palms and knead. Cover and rest the dough for 10 minutes.
  
  
  
• Heat oil in a Kadhai.
  
  
  
• Meanwhile, grease the inner side of the press, which will come in contact with the dough.
  
  
  
• Put a portion of the dough into the press and release the strands on hot oil.
  
  
  
• Fry till the sev turns golden brown.
  
  
  
• Remove it on a paper towel. Let it cool before storing it in a container.
  
  
  
• Transfer to a clean and dry airtight container.
  
  
  

Some additional notes about the recipe and ingredient sourcing in Germany:

• Besan (Gram Flour): Available in Indian Stores.
• Moth Beans: Available in Indian stores. Some stores may sell Moth bean flour which is ideal for this recipe. However, if you don’t get that, grind moth beans is a mixie. Pass the powder through a fine sieve before mixing it with other ingredients. Otherwise, it will not pass through the small holes in the press.
• Kashmiri Red Chilli Powder: Available in Indian Stores.
• Garam Masala: Available in Indian stores and some supermarkets.
• Turmeric Powder: Available in Indian stores and some supermarkets. Turmeric Powder is called Kurkuma Pulver in German.
• Ajwain (carom seeds): Available in Indian Stores.
• Salt: Available in supermarkets. Read my article about Salt in German Supermarkets.
• Black Pepper Powder: Available in Indian stores and some supermarkets. Black Pepper Powder is called Schwarze Pfeffer in German.
• Coriander Powder: Available in Indian stores and some supermarkets. Coriander Powder is called Koriander Pulver in German.
• Clove Powder: Available in Indian stores and some supermarkets. Clove Powder is called Nelken Pulver in German.
• Groundnut/Sunflower Oil: I used cold-pressed sunflower oil.
• Oil: I used frying oil. Read my article about Oils in German Supermarkets.

Here is the recipe in printable format:

Check out other recipes from my kitchen here.

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