Besan Bhujia is a very popular savory snack in all parts of India. Traditionally it was made at home in all major festivals. Sadly no one makes it at home now as the market is flooded with ready made Besan Bhujia in a huge variety. The thickness can vary from quarter of a centimeter to less than a millimeter. Also the spices differ from region to region from extra hot to really mild. It’s amazing that such a versatile snack can be made with just a few ingredients. It can be sprinkled on top of any curry to make it spicier or crunchy.
|Preparation Time:||45 minutes|
|Besan (chickpeas flour)||1 cup|
|Red chilli powder (lal mirch)||1 tsp|
- Mix besan, salt and chilli powder.
- Make a soft dough with the help of water. Oil it with 1/8 tsp of oil and let it rest for 10 minutes.
- Set the bhujia maker to the thinnest hole mold.
- Fill up the bhujia maker with the dough. Heat the oil to fry.
- Do the oil test. Drop a pea sized dough in the oil. If it sinks, the oil is not hot enough. If it browns immediately the oil is too hot.
- Once the oil is hot, drop the dough strings through the bhujia maker in the oil.
- Fry them on medium heat.
- Once they start to change color, remove them from the oil and drain on a paper towel. Repeat with rest of the dough. Besan Bhujia is ready. It can be stored in pantry for a few weeks.
- You can experiment with the spices you add to the dough, like you can replace red chilli powder with the ground black pepper.
- You can also use mustard oil for frying, which gives it a totally different flavor.