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Bhujia is a kind of Indian snack. It is a deep-fried crispy food stuff, typically served as a tea-time snack. Though its an Indian dish, but with the increased export of packaged snacks, it has gained popularity throughout the world. This snack is typically light yellow in color, however deep-yellow or orange color is provided by adding color to the raw material. Various Indian states, including Bikaner, Jodhpur and Uttar Pradesh are famous for making bhujia in different varieties. Bhujia recipe includes the varieties such as, aloo bhujia, dal bhujia and besan bhujia.

Origin of Bhujia

The birth place of Bhujia is India. It is considered a traditional snack in Indian cuisine. Bikaner, a Rajasthani state in India is said to be the place of origin of the first bhujia recipe. Various village ladies are involved in making this delectable snack. Production of this crispy snack is done through a cottage industry that is several years old in Bikaner. This industry is the source of income for countless people in and around the state.

Bhujia Recipe- Ingredients and Preparation Overview

Typically, bhujia is prepared with gram flour or the moth lentil flour produced in the local areas of Bikaner. Though very minimal spices are used in bhujia recipes, but variations can be done according to the requirement. Apart from flours, grated potato and various kinds of pulses are used for preparing this famous snack. Nowadays, bhujia is widely sold in commercially packed form that contains various flavoring ingredients including lemon flavor, chili flavor and even sweet and sour flavor. Bhujia is typically a deep-fried dish. Flour dough is prepared of hard consistency by mixing the all ingredients specified for the bhujia recipe. The traditional method of preparing it is quite interesting and unique. A small portion of dough is put in a special bhujia making machine and dough is pressed from the top. There are small holes at the bottom of the machine from which dough is passed and takes the shape of thin strips. These fine strips are directly put in the ‘kadai’ for deep-frying, until crispy and golden in color. As of late, people are avoiding deep-fried snacks, hence baked bhujia recipe is gaining popularity.

Serving and Eating Bhujia Recipe

Bhujia is served fondly as a tea-time snack. It is either eaten alone of can be incorporated with other ingredients such as, papri, sev and chutney to make a delectable ‘chaat’. Famous Bhujia Recipe Bikaneri bhujia and aloo bhujia are the most famous bhujia recipes served in Indian as well as global cuisine.

Variations of Bhujia Recipe

Though, bhujia is a deep-fried snack, but vegetable bhujia is also popular in Indian cuisine, Lauki ki bhujia, palak ki bhujia and cabbage-carrot bhujia are some of the popular variants of bhujia recipe. Health and Nutrition Facts Related to Bhujia Recipe Deep-fried version of bhujia is regarded a high-calorie snack and should be consumed in moderation. Baked version can be eaten generously. The flours used in bhujia recipe are high in proteins, minerals and carbohydrates.