Easy Way to Prepare Appetizing Mix bhujia

Mix bhujia Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

BHUJA snacks are a combination of wholesome ingredients blended in a secret recipe of all natural spices. We draw inspiration from an ancient time in the East when families used to roast their grains, nuts and pulses and blended them with all natural spices.

Here is the best “Mix bhujia” recipe we have found until now. This will be really delicious.

Ingredients of Mix bhujia

1. Take Half of bandh gobhi.
2. You need 2 of shimla mirch.
3. It’s 1 of aloo.
4. Take 1 of tomato.
5. Take 2 of green chilli.
6. Prepare 1 tsp of kuyti lal mrich.
7. You need 1 tsp of zeerah.
8. Take of Salt hasby zarorat.
9. Make ready 1 tsp of haldi.
10. Make ready 2 tbsp of oil.

This bhujia is processed under the utmost hygienic conditions keeping in mind defined food standards.Processed and Packed in hygienic environment with automatic packaging plant.Bishanlal Babulal, is amongst the most reputed and quality organizations of the Namkeens & Snacks industry In India.Also known as bhujia, it's a traditional crunchy snack made with potatoes, gram flour, moth beans & spices.

Mix bhujia step by step

1. Pan ma oil dal kar zeerah, kuyti lal mrich, timato or green chilli cut kar kay dal dey.
2. Tamam cheezo ko achi tarah se bhon kay.
3. Phir tamam vegetables ko cut kar kay bhonay masaly ma dal kar daam dey daay.
4. Daam khol kar serve kary.

When onion turn golden, add chopped cabbage, sliced potatoes and sliced carrot.Delicious and tasty extra hot snack or bhujia to be enjoyed at any time.It comes in a heat-sealed bag to retain freshness.

Over the years, it became a popular snack all over India & is sold by many brands.This product is made with finest quality of ingredients and originated from the bikaner,state of Rajasthan in India.Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.Shape the dough into a cylindrical roll, fill the dough into a "sev press" and keep aside.Heat the oil in a deep non-stick kadhai and press out thin strands from the sev press into the hot oil.