Kutchi Bhujia
Veg
Vegan
Thin, crispy gram flour sev — Bhuj's own version of the famous deep-fried snack, made with a slightly coarser gauge and seasoned with black pepper, chilli, and ajwain, then fried in groundnut oil. The Kutchi bhujia is drier and spicier than the Bikaner variety, and plays the role of garnish, snack, and tea-time accompaniment across Kutch.
Cuisines
Gujarati
Kutchi
Kathiyawadi
Best for
Snacks
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | gram flour (besan) |
| 1 medium | onion, finely chopped |
| 1 medium | tomato, finely chopped |
| 2 tablespoons | oil |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 0.5 teaspoon | garam masala |
| — | salt to taste |
| 2 cups | water |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Heat oil in a pan over medium heat.
- 2 Add cumin seeds and mustard seeds, and let them splutter.
- 3 Add the chopped onions and sauté until they turn golden brown.
- 4 Add the chopped tomatoes and cook until they become soft.
- 5 Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
- 6 Add 2 cups of water and bring it to a boil.
- 7 Gradually add the gram flour while continuously stirring to avoid lumps.
- 8 Cook on low heat, stirring occasionally, until the mixture thickens and the oil starts to separate.
- 9 Add garam masala and mix well.
- 10 Garnish with chopped coriander leaves before serving.
Tips
Stir continuously while adding gram flour to prevent lumps.