prasad1
Active member
Even in India, outside of Rajasthan people may not know of this treat.
Indian poet Ashok Vajpeyi called Bikaner “a city where one half of the population is occupied with making bhujia and the other half eating it.”
Anyone visiting this far-flung destination in northwest India’s frontier state of Rajasthan might agree. The golden and crispy fried snack, shaped like noodles, is served everywhere from tiny roadside tea stalls to high-end cocktail bars.
It finds its way onto every course – as toppings on breakfast and on lunch and dinner time curries. Why? Because it’s delicious – made with a local bean known as moth or gram flour seasoned with traditional spices. Another popular variant, aloo bhajia, is made with potatoes.
Bikaner isn’t lacking in flavor itself. A place of shifting dunes, camels and ancient forts built by warrior kings, just 150 kilometers (93 miles) from the Pakistan border, it’s a quintessential desert landscape.
Locals refer to themselves as being saral, sukh, and sust (simple, happy, lazy). Simple and happy, perhaps, but the bhujia makers here are far from lazy – they start work at 4 a.m. most days in order to collectively produce more than 250 tons before clocking off.
It's one of India's tastiest snacks. But there's only one place you can sample the real thing© Provided by CNN
Indian poet Ashok Vajpeyi called Bikaner “a city where one half of the population is occupied with making bhujia and the other half eating it.”
Anyone visiting this far-flung destination in northwest India’s frontier state of Rajasthan might agree. The golden and crispy fried snack, shaped like noodles, is served everywhere from tiny roadside tea stalls to high-end cocktail bars.
It finds its way onto every course – as toppings on breakfast and on lunch and dinner time curries. Why? Because it’s delicious – made with a local bean known as moth or gram flour seasoned with traditional spices. Another popular variant, aloo bhajia, is made with potatoes.
Bikaner isn’t lacking in flavor itself. A place of shifting dunes, camels and ancient forts built by warrior kings, just 150 kilometers (93 miles) from the Pakistan border, it’s a quintessential desert landscape.
Locals refer to themselves as being saral, sukh, and sust (simple, happy, lazy). Simple and happy, perhaps, but the bhujia makers here are far from lazy – they start work at 4 a.m. most days in order to collectively produce more than 250 tons before clocking off.
It's one of India's tastiest snacks. But there's only one place you can sample the real thing© Provided by CNN
