Bikaner Bhujia Besan Snack Crispy Namkeen

Method

1. 1

   Make the dough: Combine gram flour, moth bean flour, red chilli powder, black pepper, ajwain, asafoetida, turmeric and salt. Add 2 tbsp oil — mix with fingers until crumbly. Add water very gradually to form a very stiff, smooth dough. Knead 3 minutes.

2. 2

   Prepare the sev press: Use a sev or murukku press with the finest hole attachment — the thinner the holes, the lighter and crispier the bhujia.

3. 3

   Heat oil: Heat oil in a wide kadai on medium. Test: a small piece of dough should rise and float within 2 to 3 seconds.

4. 4

   Press sev into the oil: Fill the press with dough. Hold the press over the oil and press the plunger while moving in a circular motion — the long thin strands of sev fall into the oil forming a loose, tangled mass.

5. 5

   Do not press too much at once: Press only one thin layer of sev at a time — overlapping presses create clumps. Bikaner bhujia should be individual thin strands.

6. 6

   Fry on medium heat: Fry stirring gently for 2 to 3 minutes until the sev turns from pale yellow to golden. The bhujia should be golden, not dark.

7. 7

   Remove and drain: Remove with a slotted spoon. Spread on paper towels in a single layer to drain and cool.

8. 8

   Continue pressing and frying: Work through all the dough in batches.

9. 9

   Cool completely: Let cool at room temperature for 10 minutes. The bhujia becomes crispier and drier as it cools.

10. 10

    Store in an airtight container: Keeps crispy for 2 to 3 weeks at room temperature.

11. 11

    Note: Bikaner Bhujia is one of India's most well-known regional snacks — the city of Bikaner in western Rajasthan has been making this specific sev since the 19th century and it has a GI tag protecting its regional identity. The Haldiram's company, now one of India's largest snack manufacturers, was originally founded in Bikaner specifically to sell bhujia. The moth bean flour in the authentic recipe gives Bikaner bhujia its distinctive lightness and texture.