Ingredients:
For Bhavnagari:
- Chickpea Flour (Besan) – 1 cup
- Rice Flour – ¼ cup
- Salt – to taste
- Red Chili Powder – 1 tsp (adjust to taste)
- Cumin Powder (Jeera) – ½ tsp
- Ajwain (Carom Seeds) – ½ tsp
- Sesame Seeds – 1 tbsp
- Carom Seeds (Optional) – ½ tsp
- Ginger Powder – ¼ tsp (optional)
- Hing (Asafoetida) – a pinch
- Baking Soda – ¼ tsp (for crispiness)
- Oil – for frying
Step 1: Prepare the Dough
- In a large bowl, combine chickpea flour (besan), rice flour, and all dry spices (salt, red chili powder, cumin powder, ajwain, sesame seeds, ginger powder, and baking soda).
- Mix well to ensure the spices are evenly distributed.
- Gradually add water to the flour mixture, kneading to form a smooth dough. The dough should be firm, but not dry.
- Let the dough rest for 10-15 minutes.
Step 2: Shaping the Bhavnagari
- Heat oil in a deep pan or frying wok over medium heat.
- Roll out small portions of the dough into thin, round discs or small flat circles.
- You can also use a sev maker to shape the dough into small round discs or thin strands for a variation.
Step 3: Frying the Bhavnagari
- Fry the dough pieces in small batches to avoid overcrowding.
- Fry until they turn golden brown and crispy, about 3-4 minutes.
- Once done, remove them from the oil and drain on paper towels to absorb excess oil.
Step 4: Cooling & Storing
- Allow the Bhavnagari to cool completely.
- Store in an airtight container to keep it crispy.
Nutritional Information (Approx. per 100g):
- Calories: 450-500 kcal
- Carbohydrates: 60-65g
- Protein: 8-10g
- Fat: 20-25g (due to frying)
- Fiber: 4-6g
- Sodium: 250-350mg
Health Benefits:
- Rich in Protein: Provides a good amount of protein from chickpea flour.
- Crispy & Flavorful: A satisfying snack with bold spices.
- Gluten-Free: Ideal for those on gluten-free diets.

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