Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Asafoetida | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 cup moath (matki) flour
- 1/2 cup Bengal gram flour (besan)
- 1 1/2 tsps pepper powder
- 1/4 tsp. cardamom (elaichi) powder
- 1/4 tsp. asafoetida (hing)
- 1 tsp. oil
- Salt to taste
- Oil for deep frying
- =
Directions
Combine all the ingredients and mix well to form a soft dough using enough water.
Heat the oil in a kadhai, put the dough in a "sev" press and squeeze by hand through the "sev" press into the hot oil.
Deep fry bhujia over a medium flame till it lightly browned. Drain on absorbent paper. Repeat till all the dough is used up.
Cool and store the bhujia in an air-tight container.
Serves 6 to 8
Preparation time: 25 minutes