The word bhujia (also spelled bhujiya) comes from the Hindi verb bhun-na, which means “to roast” or “to sauté.” In Indian culinary tradition, it refers to lightly roasted or fried mixtures.
Bikaneri Bhujia is a legendary Indian snack that traces its roots to the desert city of Bikaner, Rajasthan. First crafted in 1877 in the royal kitchens of Maharaja Dungar Singh to serve his guests, it was originally known as Dungarshahi Bhujia. Over the years, it moved beyond the palace to become a beloved household staple across India. Made by deep-frying spiced dough strands, this crunchy snack is traditionally prepared from moth bean flour and gram flour.
Its distinct identity lies in the careful blend of flours and spices. What truly sets it apart, according to local lore, is a pinch of finest desert sand added to the dough! This secret ingredient is believed to enhance the crunch and give it a signature bite. The arid climate and slightly saline groundwater of the Thar Desert further contribute to its unique texture.
Bikaneri Bhujia is now a thriving industry with over 250 manufacturers employing thousands. In 2010, it earned the Geographical Indication (GI) tag, reaffirming its deep connection to Bikaner’s land and legacy. Each crisp strand carries the taste of time-honored craft and desert heritage.
