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Masala Bhujiya
Lunch • India
How to Make Masala Bhujiya (Traditional & Healthy Version)
Masala Bhujiya is a beloved North Indian snack, famous for its crisp texture and spicy flavors. This savory treat is a staple in many Indian households and is especially popular during festivals like Diwali and Holi. Originating from Rajasthan, Masala Bhujiya is made primarily from besan (gram flour) and a blend of robust Indian spices, making it a flavorful addition to any lunch spread or tea-time snack platter. Its golden strands are deeply aromatic, with hints of ajwain and hing (asafoetida) that elevate its traditional taste. Known for its irresistible crunch and zesty flavor, Masala Bhujiya is more than just a snack—it's a celebration of North Indian culinary heritage. In Indian homes, it often accompanies a simple lunch of dal-chawal or is served alongside chai as a namkeen treat. Health-conscious cooks now adapt this classic by air-frying or baking instead of deep-frying, reducing the calorie count while retaining the authentic flavor. Whether enjoyed on its own or sprinkled atop chaats and salads, Masala Bhujiya remains a versatile and cherished dish across India.
Ingredients(for 1 cup (about 50g) per serving)
- 1 cup Besan (gram flour)
- 2 tbsp Rice flour (chawal ka atta)
- 1/2 tsp Red chilli powder (lal mirch)
- 1/4 tsp Turmeric powder (haldi)
- 1/2 tsp Ajwain (carom seeds)
- 1/8 tsp Hing (asafoetida)
- to taste Salt (namak)
- 2 tsp Oil (for dough + spray for air-frying)
- as needed Water (to make dough)
- 1/4 tsp Black pepper powder (kali mirch) - optional
Instructions
- 1
In a large mixing bowl, combine besan, rice flour, red chilli powder, turmeric, ajwain, hing, salt, and black pepper powder (if using). Mix well to evenly distribute the spices.
3 minutes
Sift the flours to avoid lumps and ensure a smooth dough.
- 2
Add 2 tsp oil to the dry mixture and rub it in with your fingers. Gradually add water, a little at a time, and knead into a soft, non-sticky dough.
5 minutes
Don’t add too much water at once; the dough should be soft but not too loose.
- 3
Preheat your air fryer or oven to 180°C (350°F). Grease the inside of your sev or bhujiya maker and fit it with the finest disc.
2 minutes
If you don’t have a sev press, use a piping bag with a small round nozzle.
- 4
Fill the dough into the sev press and carefully pipe long strands directly into the air fryer basket or onto a parchment-lined baking tray.
3 minutes
Do not overcrowd; leave space for even cooking.
Why This Dish is Healthy
This Masala Bhujiya recipe is health-conscious because it avoids deep-frying, using minimal oil for air-frying or baking instead. Besan is naturally gluten-free and low in glycemic index, supporting steady energy release. The spices not only enhance flavor but also have antioxidant and digestive properties. With controlled salt and oil usage, this snack fits well in weight management and diabetic-friendly meal plans while offering the authentic taste of Indian namkeen.
Masala Bhujiya made with besan is a good source of plant-based protein and dietary fiber. Besan also contains essential minerals like iron, magnesium, and potassium. Using rice flour adds crispiness without excessive oil. By air-frying or baking instead of deep-frying, this recipe significantly reduces unhealthy fats and calories. The addition of spices like ajwain aids digestion, while turmeric provides anti-inflammatory benefits. This healthy version keeps sodium and saturated fat in check, making it suitable for balanced diets.
Pro Tips
- 💡Tip 1: Sift besan and rice flour to avoid lumps and achieve a smooth dough.
- 💡Tip 2: For extra crunch, let the bhujiya cool fully before storing.
- 💡Tip 3: Adjust spices to your taste and try adding kasuri methi for a unique flavor.
Storage & Serving
Store Masala Bhujiya in an airtight container at room temperature for up to 2 weeks. Ensure it is completely cool before packing to retain its crispness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 160.0 kcal |
