हलवाई जैसी भुजिया बनाये घर पे | Homemade Bhujia Namkeen | MintsRecipes

gram flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is a healthier option, while all-purpose flour is more economical.

oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen potatoes

Sweet potatoes offer more nutrients, while frozen potatoes can be cheaper.

spices

Using a spice mix can save time, but fresh spices are usually more flavorful.

Take gram flour in a bowl.

Add salt, turmeric powder, asafoetida, and chili powder to the gram flour.

Crush carom seeds in your hand before adding them to the mixture for better flavor.

Mix all the spices thoroughly with the gram flour.

Add approximately 2 tablespoons of oil to the mixture for crispiness.

Gradually add water to the mixture, not all at once, to avoid making it too wet.

The mixture should be soft and sticky, similar to dough for making chapati.

Add one tablespoon of oil at the end to smoothen the dough.

Prepare the bhujia maker by greasing it with oil before filling it with the dough.

Fill the bhujia maker with the prepared dough and close it tightly.

Heat oil in a deep frying pan until hot.

Using the bhujia maker, press the dough into the hot oil, adjusting the height to ensure proper frying.

Fry the bhujia on medium-low flame for 3-4 minutes, flipping occasionally until crispy.

Once the sizzling sound decreases, remove the bhujia from the oil and drain on paper towels.

For making bhujia without a machine, adjust the dough with a little more water to make it thinner.

Fill a piping bag with the dough and cut the tip to create a thin opening.

Squeeze the dough into the hot oil randomly to form bhujia.

Fry the bhujia in the same way as the machine-made ones, flipping until crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens