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Bikaneri Bhujia is a crunchy, savory Indian snack seasoned with aromatic spices, perfect for tea time. This addictive vegetarian nibble is a family pantry staple and a crowd-pleaser at gatherings.
In a large mixing bowl, sift together besan and moong dal flour to ensure no lumps remain for a crispier texture.
Add salt, red chili powder, black pepper, and carom seeds to the flour mixture, then pour in 2 tbsp vegetable oil and mix well.
Gradually add water, a little at a time, kneading into a firm yet pliable dough—avoid sticky or too soft dough for the best extrusion.
Heat 2–3 inches of vegetable oil in a deep, wide pan to 350°F (medium-high). Meanwhile, load the dough into a sev maker or potato ricer with a fine hole plate.
Press the dough into hot oil in circular motions, keeping strands separate; do not overcrowd the pan. Fry on medium heat, stirring gently, until golden and crisp (about 3–4 minutes per batch).
Remove Bhujia with a slotted spoon. Drain on a paper towel. Cool completely for maximum crunch before serving or storing in an airtight container.
