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.

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.

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.

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.

Let’s discuss the baked bikaneri sev bhujia recipe.

Baked bikaneri sev bhujia recipe:

Step-1: Prepare the Mixture

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

• 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 teaspoon 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

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

• 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.

• 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.

• 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.

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.

📖 Recipe

Some other festive recipes from the blog:

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