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Baked bikaneri sev bhujia

Baked bikaneri sev bhujia recipe

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!
4.67 from 3 votes
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Course: Snack
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Calories: 117kcal


  • 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)


Make the mixture

  • Take 2 cups of besan or 1½ cup besan and ½ 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.

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

    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.

      • 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.


      • 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.
      • Mix the gathias and serve.


      • 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.


      Calories: 117kcal