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Bikaneri Bhujia ( Know Your Flours )
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Tarla Dalal
• 23 April, 2010
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-5968.webp&description=Bikaner%20is%20known%20for%20its%20savoury%20snacks.%20Here%20is%20an%20authentic%20black%20pepper%20flavoured%20bikaneri%20farsaan%20that%20can%20be%20stored%20for%20several%20days%20in%20airtight%20containers.%20While%20this%20is%20normally%20made%20from%20gram%20flour%2C%20you%20can%20also%20adapt%20it%20to%20use%20a%20variety%20of%20flours%20like%20moong%2C%20moath%20and%20even%20mashed%20potatoes.)
Table of Content
Bikaner is known for its savoury snacks. Here is an authentic black pepper flavoured bikaneri farsaan that can be stored for several days in airtight containers. While this is normally made from gram flour, you can also adapt it to use a variety of flours like moong, moath and even mashed potatoes.
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
15 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
25 Mins
Makes
8 servings
Ingredients
For The Dough
- 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
Other Ingredients
- oil for deep-frying
Method
Handy tip
- You can add a combination of flours like moong, potatoes. Different varieties “sev press” are easily available in the market.
- Combine all the ingredients together in a bowl, and mix well and knead into a soft dough using enough water.
- Fill the dough in a “sev” press.
- Heat the oil in a kadhai and squeeze the dough by hand through the "sev" press into the hot oil
- Deep fry the bhujias over a medium flame till it is cooked and golden brown in colour. Drain on absorbent paper.
- Repeat the steps 2 -4 till to make more bhujias till use. Cool and store in an air-tight container.
Bikaneri Bhujia ( Know Your Flours ) recipe with step by step photos
DEEPAK RATHI
Oct. 17, 2020, 8:07 a.m.
Dear Mam, Good Evening, How can i make bhujia crispy and soft and plump (Fulana).
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