How to make Herb Bhujiya - SK Khazana -
Potato and gram flour bhujiya gets an added flavour with dried mixed herbs
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Dried mixed herbs (ड्राई मिक्स्ड हबर्स ), Potatoes (आलू)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Herb Bhujiya - SK Khazana checkout Herb Crackers. You can also find more Snacks and Starters recipes like Chakkuli Ghugra Stuffed Mushrooms Italian Mushroom Caps
Herb Bhujiya - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Herb Bhujiya - SK Khazana Recipe
Dried mixed herbs to sprinkle
Potatoes boiled, peeled and grated 3 medium
Red chilli powder 1 teaspoon
Garam masala powder 1 teaspoon
Dried mint leaves 1/2 teaspoon
Asafoetida 1/4 teaspoon
Salt to taste
Gram flour (besan) 1 1/2 cups
Oil to deep fry
Method
Step 1
Heat sufficient oil in a kadai.
Step 2
Take potatoes in a parat, add red chilli powder, garam masala powder, dried mint leaves, asafoetida, salt and gram flour, mix well and knead into soft dough.
Step 3
Grease a sev press with a little oil and fill the dough into it.
Step 4
Press out bhujiya directly into the hot oil and deep-fry till golden and crisp. Drain on an absorbent paper. Make more bhujiya with the remaining dough.
Step 5
Keep the bhujiya in a plate and sprinkle dried mixed herbs. Crush the bhujia Store in an air tight container when it has cooled down to room temperature or serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
