Falhari
Falhari chivda
No grain, no onion, no garlic, and it still tastes like something.
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Bikaneri bhujia
Moth dal and besan, spun fine.
The snack Bikaner is known for, anywhere in the country. Moth dal and gram flour pressed into fine strands and fried, which sounds simple and is the hardest thing on this list to get right.
- Strand
- Fine
- Heat
- Medium
- Texture
- Crisp, breaks short
- Ready to eat
- Yes, no cooking
Sold to shops, wholesalers, caterers and distributors. Retail pouches and bulk cartons, priced per order.
About this one.
Bhujia lives or dies on the moth dal. It is a desert pulse, it grows here, and it gives the strands the savoury edge that a besan only bhujia never quite has.
Here it is still largely a cottage industry. Work moves through village households across the region, much of it done by women making it at home, and we buy into that chain rather than around it.
Made from
Moth dal, gram flour and spices. The full ingredient declaration, batch details and the FSSAI mark are printed on every pack. We do not publish a declaration on the website, because the pack in your hand is the one that counts.
Good for
- Tea time
- Chaat topping
- Travel
- Guests
Part of The tea-time table Bikaneri favourites Festival and guest table Bulk and catering
In the kitchen
How to cook it.
- Nothing to do. Open the pouch and it is ready.
- Keep it sealed and dry. Bhujia takes on moisture faster than anything else we make.
- Scatter it over poha, chaat or a plate of dahi to finish a dish.
Customer experience
No reviews published yet.
We would rather show nothing than invent something. When shops and households start sending feedback on Bikaneri bhujia, it goes here, with their name on it and nothing edited out.
- Taste and freshness
- Packaging and seal
- Condition on arrival
- Whether it sold through
Goes with this.
Other things people order in the same box.
