Bhujiya Recipe | How to make bhujiya at home | Cake and Curry

gram flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is healthier and maintains the texture.

spices

🥗Healthier: herbs

💰Cheaper: mixed spices

Herbs can reduce sodium and add flavor.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil is healthier but can be more expensive.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yam

Sweet potatoes are healthier, while yam is cheaper.

Add the chickpea flour to a bowl along with all the spices and oil and mix well.

Use some water to knead into a soft dough. Grease your hands and knead the dough once again.

Grease the bhujiya maker.

Make a long roll out of the dough and fill in the bhujiya maker until it is 3/4th full.

Heat some oil in a pan on a medium heat.

Press the bhujiya strands out of the bhujiya maker and fry until crisp. Don’t overbrown it.

Break the bhujiya up into small pieces and store in an air tight container.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens