About
Bhujia is a popular snack food in India, Pakistan, and Nepal. It is made from a mixture of spices, gram flour, and other ingredients. It is usually deep-fried and served as a snack or side dish. It can also be used as an ingredient in other dishes, such as chaat.
Macronutrients Breakdown
Proteins
14.2
Fats
41.0
Carbs
38.8
Fibre
0.0
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Recipe
Ingredients
besan (gram flour)
2 cups
red chilli powder
1 teaspoon
cumin powder
1 teaspoon
ajwain (carom seeds)
1 teaspoon
salt
1 teaspoon
baking soda
1/2 teaspoon
turmeric powder
1/4 teaspoon
oil
2 tablespoons
Oil for deep frying
Directions
Step 1:
In a large bowl, mix together the besan, red chilli powder, cumin powder, ajwain, salt, baking soda and turmeric powder.
Step 2:
Add the oil and mix until the mixture resembles breadcrumbs.
Step 3:
Heat the oil in a deep-frying pan over medium heat.
Step 4:
Take a small portion of the mixture and shape it into a small ball.
Step 5:
Carefully drop the ball into the hot oil and fry until golden brown.
Step 6:
Remove the bhujia from the oil and drain on paper towels.
Step 7:
Repeat the process with the remaining mixture.
Step 8:
Serve the bhujia hot with chutney or ketchup. Enjoy!
Did you know?
How many users have tracked it?
We've got some serious foodies in our community! 13561 users have chowed down on Bhujia a whopping 30818 times.
Where was it consumed the most?
Hungry much? These cities certainly are! Kolkata, Delhi, Chandigarh, Lucknow, Indore are the top 5 cities gobbling up Bhujia like there's no tomorrow.
When was it eaten the most?
When it comes to Bhujia, our users are head over heels in july, but the interest cools down in january.
Who preferred this food the most?
It's official: Bhujia is the food of choice for 24-27 male, with people of >40 BMI also on board.
How many users have tracked it?
We've got some serious foodies in our community! 13561 users have chowed down on Bhujia a whopping 30818 times.
Don't deprive yourself of Bhujia
Enjoy it guilt-free by talking to our nutrition coaches today.
Frequently Asked Questions
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