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DISH NAME : ALOO BHUJIA / BIKANERI BHUJIA
Preparation Time : 20 minutes
Cooking Time : 15 minutes
Description
Bhujia is a popular snack with origins in Bikaner, Rajasthan. Bhujia is prepared by using gram flour (besan) and spices.Over the years it has become a characteristic product of Bikaner.
Note
1) I used the thinnest vermicelli disc to make the bhujia.
2) Will keep for about 1 month.
| Quantity | Name |
|---|---|
| 100 Gms. | Gram Flour |
| 200 Gm.s | Potatos |
| 1 Tsp. | Chilli powder |
| Salt to taste | |
| 0.5 Tsp. | Carrom seeds |
| 2 Cups | Oil for frying |
Method
1) Boil and mash or grate potatos.
2) Mix all the ingredients together to make a dough with a tablespoon of oil. It will be little sticky.
3) Heat oil. Put the dough into a kitchen press with the required disc. Then when oil is hot, start squeezing out the dough into hot oil. After one side is done, turn over and fry the other side.
4) Aloo bhujia will fry quickly. Once the sizzling sound of oil stops it means the bhujia is fried. After the whole lot is fried, you can break into small pieces.
Serving Suggestions
Serve as an evening snack with tea.