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Method: 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 8"sev " press and squeeze by hand through the u"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. Serves 6 to 8 Preparation time: 25 minutes
WOW!!! The Sing Bhujia (masala peanuts) exceeded my expectations and the roasted pecans made my mom's day. Of course the glace apricots are most excellent! One problem though...now I'll have to order again real quick and 3x as much. Thank you for great products, great prices, and super fast shipping.
Bikaner is known for this savoury snack. Deep fried bhujia (i.e. vermicelli or sev) is usually made of gram flour but a variety of flours like moong, moath and even mashed potatoes are used to make different kinds of bhujia. A large number of shops all over the country sell Bikaneri bhujia which are as celebrated as the Rasgullas of Bengal. Bikaneri bhujia is spicy - usually black pepper is used to add fire to this preparation. A large quantity of bhujia can be made and stored for several days in air-tight containers.
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