1/2 cup moath (matki) flour
1/2 cup Bengal gram flour (besan)
1 1/2 tsps pepper powder
1/4 tsp. cardamom (elaichi) powder
1/4 tsp. asafoetida (hing)
1 tsp. oil
Salt to taste
Oil for deep frying

Savory Bhujia

1. Combine all the ingredients and mix well to form a soft dough using enough water.
2. Heat the oil in a kadhai, put the dough in a "sev" press and squeeze by hand through the "sev" press into the hot oil.
3. Deep fry bhujia over a medium flame till it lightly browned. Drain on absorbent paper. Repeat till all the dough is used up.
4. Cool and store the bhujia in an air-tight container.
   Serves 6 to 8
   Preparation time: 25 minutes