| Origin | |
|---|---|
| Alternative name(s) | Bhujia |
| Place of origin | Bikaner |
| Region or state | Rajasthan |
| Dish details | |
| Course served | snacks/starter |
| Main ingredient(s) | Gram flour (Besan) |
Bikaneri Bhujia often simply called Bhujia is a famous crisp snack and is prepared by using besan (gram flour) and spices, originating from, Bikaner, a town in the western state of Rajasthan in India. Its other ingredients include moth dal, vegetable oil, salt, red chilli, black pepper, cardamom, cloves etc. It is light yellow in colour. Bikaneri Bhujias are the most popular snack consumed throughout the world. It is famously known to be born in Bikaner, and over the years has not just become a characteristic product of Bikaner, but also a generic name.[1] Not only in the city, but in the whole country, especially, in Rajasthan, Gujarat, Maharashtra, Bihar and in West Bengal it is a must served item with the regular food.
Bikaneri bhujia has essentially been a cottage industry in Bikaner, Rajasthan, and provides employment to around 2.5 million people in villages of the region, especially women, and recently it has faced competition with multinational companies like Pepsi as well as Indian snack companies, which have used the name bhujia, with smart packaging.[2][3] After struggling with numerous copycats over the years, in September 2010, Indian Patent Office confirmed the Geographical Indications rights and patent was issued for the brand name Bikaneri bhujia to local manufacturers of Bikaner.[4][5][6]
Contents |
| This article is part of the series Indian cuisine |
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Regional cuisines
North India
Main article North-East India South India East India West India Other |
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Ingredients and types of food
Main dishes • Desserts • Bread • Drinks • Snacks • Spices • Condiments |
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The origin of Bhujia industry in Bikaner dates back to A.D. 1877 while Maharaja Shri Dungar Singh was ruling the Bikaner princely state. Since then the item has been manufactured as a special variety with the name DUNGARSHAHI BHUJIA especially for the guests of the king.
Here is a similar way[7], the Bhujia is made by the professionals of Bikaner:
• 1/2 Cup bengal gram flour
• 1/2 Cup moath flour
• 1/4 tsp Cardamom powder
• 1/4 tsp Asafoetida
• 1-1/2 tsp Pepper powder
• 1 tsp Oil
• Salt to taste
• Oil for deep frying
• Water as needed
• Combine all the ingredients along with enough water and mix properly to form soft dough.
• Heat the oil in a kadhai.
• Place the dough in a sev mould, press and squeeze by hand through the sev and press into the hot oil.
• Deep fry bhujia on medium heat until it is lightly browned.
• Drain on absorbent paper.
• Repeat the same process until all the dough is used up.
In September 2010 Bikaneri Bhujia was granted Geographical Indication protection.[8] Getting the GI tag will ensure that none other than those registered as authorized users (or at most those residing inside the geographic territory) are allowed to use the popular product name, an assurance of distinctiveness in a land of thousand cultures.