Bikaneri Bhujia

Bikaner is known for this savoury snack. Deep-fried bhujia is usually made of gram flour but a variety of flours like moong, moath and even mashed potatoes are used to make different kinds of bhujia. A large number of shops all over the country sell Bikaneri bhujia which are as famous as the Rasgullas of Bengal. Bikaneri Bhujia is spicy – usually black pepper is used to add fire to this preparation. A large quantity of bhujia can be made and stored for several days in air-tight pouch.


Tapary Beans (Moth dal) Flour, Bakery Shortening any of (Palmolein Oil, Cotton Seed Oil, Soyabean Oil, Groundnut Oil, Rice Bran Oil, Seasme Oil), Bengal Gram Flour, Iodised Salt, Red Chilli Powder,


  • 135g
  • 350g