Authentic Indian Bhujia Recipe: A Crunchy and Spicy Snack Delight

Ingredients

2 cups Gram Flour (Besan)
1/2 cup Rice Flour
1 tsp Carom Seeds (Ajwain)
1/2 tsp Turmeric Powder (Haldi)
1/2 tsp Red Chilli Powder
1/2 tsp Garam Masala
Salt to taste
2 tbsp Hot Oil
Water as required
Oil for deep frying

Steps and instructions

In a large bowl, combine the gram flour, rice flour, carom seeds, turmeric powder, red chilli powder, garam masala, and salt.
Add the hot oil to the mixture and mix well.
Gradually add water, kneading until a firm dough is formed. The dough should not be too hard or too soft.
Heat oil in a deep frying pan.
Take a sev maker or bhujia maker and fit it with a fine hole plate.
Fill the sev maker with a portion of the dough and close it.
Press the sev maker to release the dough into the hot oil.
Fry the bhujia on medium heat until it turns golden and crispy.
Remove the fried bhujia with a slotted spoon and drain it on a paper towel to remove excess oil.
Allow the bhujia to cool completely, it will become crisper as it cools.
Store the cooled bhujia in an airtight container. Enjoy as a snack with tea or coffee.

Tools for making

Large Bowl - For mixing the ingredients together
Sev Maker or Bhujia Maker - Used to make the fine strands of bhujia
Deep Frying Pan - For frying the bhujia
Slotted Spoon - To remove the fried bhujia from the oil
Paper Towel - To drain excess oil from the fried bhujia
Airtight Container - For storing the cooled bhujia

Recipe variations

Instead of gram flour, you can use chickpea flour (besan) mixed with other flours like corn flour or wheat flour.
Add different spices or herbs to the dough for unique flavors, such as cumin seeds, fennel seeds, or dried fenugreek leaves.
For a healthier option, bake the bhujia in an oven instead of deep frying.
Add finely chopped vegetables like spinach, onion, or grated carrots to the dough for added texture and taste.
Make a gluten-free version by using alternative flours like rice flour or almond flour.
Experiment with different seasonings like chaat masala, black salt, or amchur powder for a tangy twist.
For a vegan option, replace the hot oil with melted vegan butter or coconut oil.
Add crushed black pepper or chili flakes to make the bhujia spicier.
Make a sweet version by adding powdered sugar and cardamom powder to the dough.
Try different shapes and sizes using different discs in the sev maker, like thicker strands or ribbon-like shapes.

Recipe overview

Bhujia, a popular Indian snack, is a delicious savory treat that is loved by everyone for its crunchy and spicy taste. Traditionally made during festive occasions, this crispy snack is perfect for munching at any time of the day. The main ingredient is gram flour, which is combined with rice flour and spices to create a dough that is then deep-fried until golden and crisp. This recipe provides a step-by-step guide to making Bhujia at home. It's a simple and easy process that will yield a tasty snack you can enjoy with tea or coffee, or as a crunchy addition to your meals. Making Bhujia at home also allows you to control the ingredients and adjust the flavor to your liking. So, roll up your sleeves and get ready to impress your family and friends with your homemade Bhujia.

Common questions

Can I use any other flour instead of gram flour (besan)? You can try using chickpea flour or any other gluten-free flour as a substitute for gram flour.
Can I omit rice flour from the recipe? Rice flour helps to make the bhujia crispy. If you don't have rice flour, you can skip it, but the texture may be slightly different.
What can I use if I don't have a sev maker or bhujia maker? If you don't have a sev maker, you can use a piping bag fitted with a star-shaped nozzle to make the bhujia. Alternatively, you can make small round shapes with the dough using your hands.
How can I adjust the spiciness of the bhujia? You can increase or decrease the amount of red chilli powder according to your preference. Adding more or less will adjust the spiciness of the bhujia.
How long can I store the bhujia? If stored in an airtight container, the bhujia can stay fresh for up to 2 weeks.
Can I make the bhujia in advance? Yes, you can make the bhujia in advance. Just make sure to cool it completely and store it in an airtight container to maintain its crispness.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the ingredients for the dough.
Sev Maker or Bhujia Maker - A kitchen tool used to make the thin strands of bhujia.
Slotted Spoon - A utensil with slots or holes to drain the fried bhujia.
Deep Frying Pan - A pan used to deep fry the bhujia.
Paper Towel - Used to absorb excess oil from the fried bhujia.
Airtight Container - Used to store the cooled and crispy bhujia.

Origin stories

Bhujia, a spicy and savory Indian snack, hails from the vibrant state of Rajasthan, specifically the town of Bikaner. The historical origin of Bhujia dates back to 1877, during the reign of Maharaja Shri Dungar Singhji. The Maharaja was unwell and had specific dietary restrictions, which led to the creation of this light and easy-to-digest snack. The first-ever commercial producer of Bikaneri Bhujia was the legendary Tansukhdasji, who started the brand 'Haldiram’s'. Since then, the popularity of Bhujia has spread far beyond the borders of Rajasthan, making it a beloved crunchy treat across India and even internationally. The town of Bikaner alone has more than 1,000 bhujia producers today, and the delicacy has carved out a significant place in the global snack market.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.