Bikaneri bhujia
A delicious tea time snack made with gram flour and moth bean flour. Easy to make and can be stored for 1-2 weeks.
Equipment
- Mixing bowl
- Sieve
- Pan for frying
- Slotted Spoon
- Mixer grinder
- Sev Press
Ingredients
- 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
Instructions
- 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. 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.