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Masala Bhujia Sev | Spicy fried Chickpea flour Noodles | #Homemade Snacks

Hello Foodies,
         
          Whether it is a tea time snack or to give the real taste to the "chat" and "channa zor garam" Bhujia Sev is the ultimate compliment to every Indian snack. Just look at any Indian street food or gourmet dishes, the authentic and traditional cuisines are always completed with Bhujia Sev, like Chat, Dahi Vada, Dahibara Aloodum, Bhelpuri, Sevpuri, Dahi Puri, Ghuguni, and the list goes on and on. While Bhujia Sev is available in every corner of the world in local Indian grocery stores, but the taste of homemade Bhujia Sev is incredible and healthy. Let's look at the recipe of Bhujia Sev, The fried Chickpea flour Noodles.

Preparation Time - 20 minutes
Cooking time - 30 minutes
Serves - depends

Ingredients 

1. Whole Black Pepper - 2 Tbsp
2. Cumin Seeds - 2 Tbsp
3. Kalonji (Nigella) Seeds - 1 Tbsp
4. Ajwain (Carom) Seeds - 1 Tbsp
5. Salt to taste (Add less) - 1/2 Tbsp 
6. Tumeric Powder - 1/2 Tbsp
7. Red chili powder - 2 Tbsp
8. Corriander powder - 1 Tbsp
9. Hing (Asafoetida) powder - 2 Tsp
10. Black Salt - 1/2 Tbsp
11. Chickpea flour (Besan) - 500 grams 
12. Oil for frying

Preparation

1. Take whole Black peppercorns, Cumin seeds, Kalonji (Nigella) seeds, Ajwain (carom) seeds in a grinder or mixer and mix all the ingredients till powdered. Take a sieve and let the spices to go through it to get the fine spice powder. 




2. Now take 500 grams of chickpea flour in a big mixing bowl to this add White salt, Black salt, Hing (Asafoetida), Turmeric powder, Red chili powder, Corriander
powder, and the mixed spice powder you made earlier.

3. Add water and mix all the ingredients with your hand, don't add too much water, make sure to keep the batter in a soft dough consistency for better frying. 



4. Once you have made the Chickpea flour dough, keep aside. Meanwhile, heat oil in a pan and keep the heat on medium high. The temperature of the oil is essential for Bhujia making, thus make sure to adjust the temperature after you make the first round of frying Bhujia Sev. And slowly using a hand noodle maker or Bhujia maker, make the Bhujia.




5. Let it cook from both the sides for a couple of seconds, don't let it burn, once the Bhujia is cooked immediately take them out on a kitchen towel to soak the excess oil.




6. In this manner fry all the Bhujia Sev, let them cool down, break into small pieces and store in an airtight container. You can store this homemade Bhujia Sev for more than a month, and when finished make fresh.



Thank you



Thank you so much, for taking out your valuable time to go through the recipe, I wish you enjoyed reading and will enjoy making as well as eating it. Do share your thoughts and experience.

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