Rajasthani besan bhujia recipe|tea time snacks recipe|diwali special recipe| besan bhujia|namkeen.
Recipes in this Video
Ingredients
- ●2 cups besan (gram flour)
- ●1/2 tsp turmeric powder
- ●1 tsp red chili powder
- ●1/2 tsp ajwain (carom seeds)
- ●1/2 tsp cumin seeds
- ●1/2 tsp salt
- ●1/4 tsp baking soda
- ●1/4 cup water (as needed)
- ●Oil for deep frying
Instructions
- 1In a mixing bowl, combine besan, turmeric powder, red chili powder, ajwain, cumin seeds, and salt.
- 2Add baking soda to the dry mixture and mix well.
- 3Gradually add water to the mixture to form a smooth, thick batter.
- 4Heat oil in a deep frying pan over medium heat.
- 5Using a sev maker or a piping bag, squeeze the batter into the hot oil in thin strands.
- 6Fry the bhujia until they turn golden brown and crispy, about 3-4 minutes.
- 7Remove the bhujia from the oil and drain on paper towels to remove excess oil.
- 8Allow the bhujia to cool completely before storing in an airtight container.
Equipment
Ingredients
- ●2 cups gram flour (besan)
- ●2 medium potatoes, grated
- ●1 tsp red chili powder
- ●1/2 tsp turmeric powder
- ●1 tsp ajwain (carom seeds)
- ●1 tsp cumin seeds
- ●Salt to taste
- ●Water as needed
- ●Oil for deep frying
Instructions
- 1In a mixing bowl, combine the gram flour, grated potatoes, red chili powder, turmeric powder, ajwain, cumin seeds, and salt.
- 2Gradually add water to the mixture to form a thick batter. It should be thick enough to hold its shape.
- 3Heat oil in a deep frying pan over medium heat.
- 4Once the oil is hot, take a small portion of the batter and drop it into the hot oil using a piping bag or a cloth with a small hole.
- 5Fry the bhujia in batches, making sure not to overcrowd the pan.
- 6Fry until they turn golden brown and crispy, about 3-4 minutes per batch.
- 7Remove the bhujia with a slotted spoon and drain on paper towels to remove excess oil.
- 8Repeat the process until all the batter is used up.
- 9Allow the bhujia to cool completely before storing in an airtight container.
Equipment
Malpua is a traditional Indian sweet originating from the state of Odisha, often enjoyed during festivals like Holi and Diwali. These delicious pancakes are made from a batter of flour, sugar, and coconut, and are typically deep-fried until golden. They symbolize abundance and joy, making them a festive favorite. Today, variations of Malpua can be found across India, each region adding its own twist, such as using fruits or different flours.
Ingredients
- ●all-purpose flour
- ●semolina
- ●sugar
- ●milk
- ●coconut
- ●cardamom
- ●banana
- ●ghee
- ●water
- ●baking powder
- ●saffron
- ●rose water
Instructions
- 1Mix all-purpose flour and semolina in a bowl.
- 2Add sugar, baking powder, and cardamom to the dry ingredients.
- 3Mash ripe banana and mix with milk until smooth.
- 4Combine the banana mixture with the dry ingredients, adding water as needed to form a batter.
- 5Let the batter rest for 15-20 minutes.
- 6Heat ghee in a frying pan over medium heat until hot.
- 7Pour a ladleful of batter into the hot ghee, spreading into a round shape.
- 8Fry until golden brown on one side, about 2-3 minutes.
- 9Flip and fry the other side until golden, about 2-3 minutes more.
- 10Remove and drain excess ghee on paper towels.
- 11Repeat with remaining batter, adjusting heat as necessary.
Ingredient Alternatives
all-purpose flour
Healthier: whole wheat flour
Cheaper: rice flour
Whole wheat flour adds fiber and nutrients.
ghee
Healthier: coconut oil
Cheaper: vegetable oil
Coconut oil is a healthier fat alternative.
sugar
Healthier: honey
Cheaper: jaggery
Honey is a natural sweetener with health benefits.
milk
Healthier: almond milk
Cheaper: water
Almond milk is lower in calories and adds flavor.
Techniques
Equipment
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