Bhujia Recipe
Bhujia is a traditional Indian snack that’s perfect for festivals like Diwali. This crispy and flavorful snack is made with gram flour and a blend of spices, making it irresistible. In this recipe, we'll show you how to make the perfect Bhujia at home, ideal for snacking or gifting during Diwali celebrations.
Equipment
- Mixing bowl
- Sev maker or Bhujia press
- Large frying pan
- Slotted spoon
- Paper towels
Ingredients
- 2 cups gram flour (besan)
- 2 tbsp rice flour
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp carom seeds (ajwain)
- 1 tsp cumin seeds (jeera)
- 2 tbsp melted ghee or oil
- Salt to taste
- Water as needed
- Oil for deep frying
Instructions
- Prepare the Dough: In a mixing bowl, combine gram flour, rice flour, red chili powder, turmeric powder, carom seeds, cumin seeds, and salt. Add the melted ghee or oil and mix well. Gradually add water and knead into a smooth, firm dough.
- Heat the Oil: Heat oil in a large frying pan over medium heat.
- Shape the Bhujia: Grease the inside of the sev maker or Bhujia press and fill it with the dough.
- Fry the Bhujia: Once the oil is hot, carefully press the dough into the hot oil using the Bhujia press. Fry until the Bhujia is golden brown and crispy, flipping occasionally to ensure even cooking.
- Drain Excess Oil: Remove the Bhujia from the oil using a slotted spoon and drain on paper towels to remove excess oil.
- Cool and Store: Allow the Bhujia to cool completely before storing it in an airtight container.
Notes
- Adjusting Spices: Feel free to adjust the amount of red chili powder and other spices according to your taste preference. If you prefer milder Bhujia, reduce the chili powder, or increase it for a spicier version.
- Oil Temperature: Make sure the oil is hot enough before you start frying, but not too hot. If the oil is too cold, the Bhujia will absorb more oil and become greasy. If it’s too hot, the Bhujia will burn on the outside and remain raw inside. Test the oil by dropping a small piece of dough in it; it should rise to the surface gradually and start frying.
- Storage: Once the Bhujia cools down, store it in an airtight container to maintain its crispness. Bhujia stays fresh for up to 2 weeks if stored properly.
- Variation Tip: You can add crushed peanuts, dry mango powder (amchur), or black salt to give a tangy twist to the traditional Bhujia recipe.
- Dietary Preferences: This recipe is gluten-free, making it a great option for those who avoid wheat. If you're vegan, ensure that the ghee is replaced with oil.
