Rajasthani Bikaneri Bhujia

Name: Rajasthani Bikaneri Bhujia
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10 servings
Cuisine: Indian (Rajasthan)
Ingredients: Gram flour (besan) 200g; Oil 250ml (for frying); Cumin seeds 1 tsp (5g); Asafoetida (hing) ½ tsp (1g); Red chili powder 1 tsp (4g); Turmeric powder ¼ tsp (0.5g); Carom seeds (ajwain) ½ tsp (2g); Salt 1 tsp (6g); Black pepper powder ¼ tsp (0.5g); Water 100ml

🌱 Vegan📊 Medium

Traditional 4. Rajasthani Bikaneri Bhujia recipe

⏱️15 minPrep

🔥20 minCook

🕒35 minTotal

🍽️10Serves

🧺 Ingredients

👩‍🍳 How to make Rajasthani Bikaneri Bhujia

Make thick batter with gram flour, water, salt, turmeric, carom seeds (no lumps). Rest 5 min.
Heat oil to 180°C. Pour batter through special bhujia maker (thin nozzle) directly into hot oil in thin strands (4–5 inches long).
Fry 2–3 min, stirring gently with slotted spoon, until light golden, crispy, no moist centers.
Drain on paper towels.
In separate small pot, heat 15ml oil, add cumin seeds (crackle 1 min), add asafoetida, red chili powder, black pepper (cook 30s, remove from heat).
While bhujia still warm, transfer to large bowl, pour hot spice-oil mixture, toss gently to coat. Cool completely before storing.
Store in airtight container (stays crispy 10 days).
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