Chapati Masaledar Bhujia Ki Subzi / Spicy Sev Curry

Each district in Rajasthan has some specialty as I remember Bhujia (Gram flour Noodles)from Bikaner,Ghevar  from Jaipur Malpua from phuhkar,Mawa kachori from jodhpurs.Comingto the Bhujia is a popular savoury & crispy  snacks  originating from Bikaner Western Jon of Rajasthan and It is prepared from gram flour,moth beans and spices.These noodles like  Bhujia is my all time favourite snacks from childhood and I love to relish this as it is as it's so tasty when you start munching you couldn't stop or enjoy the crispy taste as a topping to most breakfast-poha,upma or in the form of subzi,paratha ,Raita etc......Bhujia ki subzi is extremely delicious and spicy subzi and can be prepared within some minutes.In this curry Boiled gram flour noodles or bhujia are served in a spicy yogurty curry .

I would like to share this because this is the kinda food I make and eat everyday.Being Rajasthani I love the food the culture the history the clothes the desert the castles the palaces just about everything about Rajasthan,Its So colourful there So I personally suggest you to visit this amazing state at least once in life and also have their delicious food..... Come to the point,This curry is similar to Besan Gatte Ki Subzi.So anyone who loved my Gatte Ki Subzi then they can't resist this I am sure of you make this delightful curry for your friends and family they will never forget the taste of this exotic and aromatic curry,This gonna win your family's hearts..

Ingredients:

1. Bhujia-1 cup
2. Cumin seeds-1ts
3. Onion chopped-1
4. Tomato chopped-1
5. Chopped green chilli-1/2 ts
6. Dried fenugreek leaves-1 ts

Procedure:

• Heat oil in a pressure cooker.Add cumin seeds when seeds began to crackle add chopped onions and sauté till light brown in colour.
  
• Add chopped tomatoes and spices ( coriander powder,red chilli powder,salt ,turmeric powder) and cook till oil separates from sides.
  
•  Add bhujia &cook for a while and add 1 cup of water and pressure cook for 1 whistle and Garnish with dried fenugreek leaves and serve hot.