Bikaner Original · Spiced Gram-Flour Noodle Snack
Bikaneri Bhujia
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Bikaneri bhujia earned a Geographical Indication tag in 2010, and locals credit its distinctive crunch to Bikaner's dry desert climate and groundwater, which several producers claim can't be replicated elsewhere.
A seasoned batter made mostly from moth bean flour is pressed through a fine sieve directly into hot oil, forming thin, crisp strands that are fried until deep golden and lightly spiced with black pepper and other ground spices. It's sold loose by weight from namkeen shops and snack stalls across Rajasthan, eaten by the handful or mixed into chaat.
Why it's made this way: The snack originated in Bikaner in the late 19th century and remains so tied to the city that its name still carries the place with it wherever it's sold in India.
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Part of World of Street Food — 3248 dishes from 118 countries.
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