Ingredients
- ½ cup moath flour (matki flour)
- ½ cup bengal gram flour (besan)
- 1½ tsp pepper powder
- ¼ tsp cardamom (elaichi) powder
- ¼ tsp asafoetida (hing)
- 1 tsp oil
- salt to taste
- oil for deep frying
Make it step by step
- Combine all the ingredients and mix well to form a soft dough using enough water.
- Heat the oil in a kadhai, put the dough in a "sev" press and squeeze by hand through the "sev" press into the hot oil.
- Deep fry bhujia over a medium flame till it lightly browned.
- Drain on absorbent paper.
- Repeat till all the dough is used up.
- Cool and store the bhujia in an air-tight container.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.