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Bikaneri bhujia
Bikaner's thin, peppery sev (बीकानेरी भुजिया) made with moth-bean flour and gram flour
Bikaner in the Thar desert has made bhujia for well over a century, and the city's version stands apart for its use of moth-bean flour mixed with gram flour. Moth beans, hardy little desert pulses, give the sev an earthy flavour and a brittle, short crunch, while black pepper, black cardamom and a touch of clove add a peppery warmth. Families keep a tin of bhujia for tea time, sprinkle it over poha and chaat, and take boxes home after Diwali visits. A common mistake is making the dough too stiff; it is hard to press and the strands snap. Chef's tip: the dough should feel softer than chapati dough—so soft that a fingertip leaves a smooth dent. Use a sev press with the finest plate.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 8
Ingredients
Method
0/6 doneStep 1: Sift the 5 ½ oz gluten-free moth bean flour (moth dal atta) and 3 ½ oz gram flour (besan) into a bowl and mix in the 1 tsp black pepper, ¼ tsp ground black cardamom, 1 pinch ground cloves, 1 tsp red chilli powder, ½ tsp ajwain (carom seeds), ¼ tsp gluten-free asafoetida (hing) and 1 tsp salt.
3 minStep 2: Add the 2 tbsp vegetable oil and rub it in, then add the ½ cup warm water a little at a time, kneading, until you have a very soft, smooth dough that a fingertip dents easily. Knead hard for 2 minutes, wetting your hands if needed, until it's slightly glossy.
5 minStep 3: Heat the 3 ¼ cups vegetable oil in a wide kadhai to 350°F over medium-high heat; a pinch of dough should rise at once with lively bubbles. Grease the inside of a sev press, fit the finest plate and fill it with a portion of the dough.
8 minStep 4: Press the dough in a circular motion directly over the oil to form a round nest that covers the surface. Fry for 1 minute, flip with a slotted spoon and fry for another 30–60 seconds, until the sizzling almost stops and the strands are light golden.
2 minStep 5: Lift out and drain on paper. Repeat with the rest of the dough, letting the oil come back to temperature between batches.
12 minStep 6: When cool, break the nests into short pieces with your fingers. Store in an airtight tin; it stays crisp for 2–3 weeks.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 7 g
- Carbs
- 19 g
- Fat
- 14 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bikaneri bhujia take?
- About 45 minutes in total: 20 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of ground black cardamom?
- Green cardamom, same number, with a pinch of smoked paprika (for the smoky note).
- What can I use instead of ground cloves?
- Ground cloves, ¼ tsp for every 3 whole cloves.
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