Savory Bhujia

Combine moath flour, bengal gram flour, pepper powder, cardamom powder, asafoetida, 1 tsp oil, and salt in a dry bowl, mixing well with your fingers until the mixture resembles breadcrumbs.

Add water gradually to the flour mixture, mixing with your fingers to form a stiff dough that holds together but remains slightly crumbly.

Heat oil for deep frying in a heavy-bottomed pan or deep fryer over medium-high heat until it reaches 350°F (175°C), or until a small piece of dough sizzles immediately when dropped in.

Working in batches, push the dough through a bhujia maker or sev press directly into the hot oil, creating thin noodle-like strands about 4-5 inches long.

Fry the bhujia for 2-3 minutes until they turn golden brown and crispy, stirring gently with a slotted spoon to ensure even browning.

Remove the fried bhujia with a slotted spoon and drain on paper towels or a clean kitchen cloth to remove excess oil.

Allow the bhujia to cool completely at room temperature, which will make them crispier as they set.

Store in an airtight container once completely cooled.