Baked Bikaneri Sev Bhujia Recipe

The time of festivals has come, and I can’t wait to share this easy snack recipe with you all. Whether or not you are celebrating Diwali, you are certainly going to love the idea of baking your favorite sev bhujia instead of frying. I made both basic and semi-keto version, and to my surprise, both were up-to-the-mark and tastier than I expected. Plus, it is just 117 calories per serving instead of a whopping 350-375cal per ¼ cup of traditional fried bikaneri sev bhujia. Ladies and Gentleman, here is my version of Baked Bikaneri Sev Bhujia.

Baked bikaneri sev bhujia

Pinit

Those who don’t know what sev bhujia is, let me give you some insight into it. It’s one of the favorite tea time accompaniments that most Indians ardently love to munch on with every sip of their evening tea. While I am not an Indian tea drinker or even caffeine lover, I never hesitate to gorge on these spicy fried noodle-like snacks when served.

Baked bikaneri sev bhujia

Pinit

Traditional bikaneri sev bhujia is a fried noodle shaped snack made from garbanzo bean flour and mung bean flour. My baked bikaneri sev bhujia recipe tastes exactly the same. The only difference is this is low in calorie and low in carb if we use the keto flour choices. Now we are talking health.

Baked bikaneri sev bhujia

Pinit

I tried a semi-keto version too. It’s semi, because I added some garbanzo bean flour or besan to the almond flour mixture. Without the besan or bean flour, the dough was little flaky. That didn’t quite work well the noodle or sev making tool that I used.

Baked bikaneri sev bhujia is so so good that you won’t get a hint that it’s not fried. It’s crispy, spicy, flavorful and quick. And your house will not smell like a pot of burnt oil because you are not going to heat up a whole wok of oil to make these.Baked bikaneri sev bhujia

Pinit

Let’s discuss the baked bikaneri sev bhujia recipe.

Baked bikaneri sev bhujia recipe:

Step-1: Prepare the Mixture

Baked bikaneri sev bhujia

  • Take 2 cups of besan or 1 cup besan and 1 cup almond flour. Mix well.
  • Add a pinch of turmeric, ½ tsp salt, 1 tsp black pepper powder, 1 tsp red chili powder and mix well.
  • Grind some asfoetida and add a ¼ tsp of ground asafetida to the mixture.
  • Add ¼ tsp of ground cardamom powder to it.
  • Mix well.

NOTE: if skipping bean flour totally to make it keto-friendly, I suggest adding some psyllium husk. For 1 cup of almond flour, add 1 tbsp of psyllium husk. Because almond flour has a distinctive taste, I flavor it with garlic powder and more spices. It does not work well with the thinnest sev press mould. In stead, use the mould with bigger holes for the keto sev bhujia.

Step-2: Prepare the Dough

  • In a small bowl, take ¼ cup of the mixture and add some carom seeds to it.
  • Add ½ tsp of oil and two tbsps of water.

Baked bikaneri sev bhujia

  • Mix well and knead until a soft dough is formed. This mixture is to make the big gathias often found in the bikaneri sev.
  • In another bowl, take rest of the dry mixture, 1 tsp of oil and prepare dough by adding little water at a time.
  • Remember that dough should be soft not runny. This mixture is for making the sev.

Step-3: Make Sev

Baked bikaneri sev bhujia

  • For this step, you will need a sev press or sev maker.

Baked bikaneri sev bhujia

  • Shape the sough into a cylinder and in a sev maker, add the sev dough and press gently to make thin sev noodles on to a large greased or lined baking sheet.

Baked bikaneri sev bhujia

  • Don’t layer the sev noodles on each other.
  • Grease your palms and take the gathia dough. Gently roll the dough between your palm and prepare a thin cylinder like dough.

 

Baked bikaneri sev bhujia

  • Cut it or break it into uneven pieces and place on the baking sheet.

Step-4: Bake

  • Preheat the oven to 350 F.
  • Once the sev and gathias are ready, brush them with some oil or spray some oil on them.
  • Bake the bhujias for 8-10 minutes until the edges are golden brown.
  • Take the baking sheet out and gently break the bhujias before returning to the oven.
  • Bake for another 2-3 minutes and switch of the oven.
  • Let the bhujias stand in the oven for another 3-5 minutes.
  • Cool them down and add some dry roasted curry leaves.(totally optional)
  • Mix the gathias and serve.

For this step, you will need a sev press or sev maker.

Pinit

Nutrition Fact:

This recipe yields four to five cups of baked bikaneri sev bhujia. I suggest serving half cup, which is double the size of the serving size suggested by the popular sev bhujia snack brands. Still, it is one third of the calorie and low in carb if you use the keto version. This nutrition fact mentioned here is for the traditional garbanzo bean flour version.

Baked bikaneri sev bhujia

Print
Baked bikaneri sev bhujia recipe
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

This is my version of Baked bikaneri sev bhujia recipe, which is vegan, gluten-free and super easy. Make it keto by substituting the flour or just follow my semi-keto version. Enjoy!

Course: Snack
Cuisine: Indian
Calories: 117 kcal
Ingredients
  • 2 cups garbanzo bean flour or 1 ½ cup garbanzo bean flour + ½ cup blanched almond flour
  • ¼ tsp turmeric
  • 1 tsp black pepper ground
  • 1 tsp red chili powder
  • ¼ tsp ground cardamom
  • ¼ tsp ground asafetida
  • ½ tsp salt
  • 1 tsp oil(use coconut oil if making keto)
  • A pinch of carom seeds (only for the gathias)
  • Water as required (1 tbsp to ½ cup or more)
Instructions
Make the mixture
  1. Take 2 cups of besan or 1½ cup besan and ½ cup almond flour. Mix well.

  2. Add a pinch of turmeric, ½ tsp salt, 1 tsp black pepper powder, 1 tsp red chili powder and mix well.

  3. Grind some asfoetida and add a ¼ tsp of ground asafetida to the mixture.

  4. Add ¼ tsp of ground cardamom powder to it.

  5. Mix well.

Prepare the Dough
In a small bowl, take ¼ cup of the mixture and add some carom seeds to it.
  1. Add ½ tsp of oil and two tbsps of water.

  2. Mix well and knead until a soft dough is formed. This mixture is to make the big gathias in the sev.

  3. In another bowl, take rest of the dry mixture, 1 tsp of oil and prepare dough by adding little water at a time.

  4. Remember that dough should be soft not runny. This mixture is for making the sev.

Prepare the Sev
In a sev maker, add the sev dough and press gently to make thin sev noodles on to a large greased or lined baking sheet.
  1. Don’t layer the sev noodles on each other.

  2. Grease your palms and take the gathia dough. Gently roll the dough between your palm and prepare a thin cylinder like dough.

  3. Cut it or break it into uneven pieces and place on the baking sheet.

Bake
  1. Preheat the oven to 350 F.

  2. Once the sev and gathias are ready, brush them with some oil or spray some oil on them.

  3. Bake the bhujias for 8-10 minutes until the edges are golden brown.

  4. Take the baking sheet out and gently break the bhujias before returning to the oven.

  5. Bake for another 2-3 minutes and switch of the oven.

  6. Let the bhujias stand in the oven for another 3-5 minutes.

  7. Cool them down and add some dry roasted curry leaves.

  8. Mix the gathias and serve.

Recipe Notes
  • For keto: Use almond flour or coconut flour with garbanzo bean flour.
  • Add crushed garlic to give a garlicky flavor to this recipe.
  • Use coconut oil if making keto.
  • For a full keto version, adding psyllium husk makes the dough workable for the sev press or maker.
  • The baking time may vary depending on the type of oven you use.
  • Adjust the spices as per your preference.

 

Pin it for later! Click Pinit!

Some other festive recipes from the blog:

quick sugar free vegan cashew katli

Sugar free cashew katli

Baked bikaneri sev bhujia #vegan #healthy

Try Amazon Prime 30-Day Free Trial

Leave a Reply