Bhujia and Sev are two of India's most liked crunchy snacks, often found in every kitchen and served with tea, chaats, or virtually eaten by using the handful. While they may look comparable in the beginning glance — both being fried, noodle-like treats made from besan (gram flour) — there are subtle but vital variations between the two.


1. Elements and Spices

Sev is normally made from a dough of besan, salt, and turmeric, once in a while with a touch of ajwain or asafoetida. It is moderate in taste and greater flexible, frequently used as a topping for chaats, poha, or eaten plain.


Bhujia, then again, is extra spiced and flavorful. Aside from besan, it may include moong dal flour or potato starch, in conjunction with a mix of spices like chili powder, black pepper, and cloves. This offers bhujia its sharper, more complicated flavor.


2. Texture and Thickness

Sev can range in thickness — from nice to thick — and is generally lighter and softer in crunch. It is less oily and breaks effortlessly.


Bhujia is typically thinner, crispier, and regularly spicier. The strands are finer and have a greater excessive crunch, making it a fave for those who like formidable, tangy flavors.


3. Regional variations

Sev is popular throughout india however in particular in maharashtra and Gujarat. Bhujia, mainly Bikaneri Bhujia, originates from rajasthan and has a protected geographical indication (GI) tag because of its specific training and flavor.


In precis:

Even as both snacks are crafted from besan and deep-fried, sev is milder, thicker, and extra neutral, while bhujia is spicier, finer, and has a richer flavor profile. Whether you prefer the diffused crunch of sev or the fiery bite of bhujia, both are pleasant of their personal proper.



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Bhujia

G GOWTHAM

01/08/2025 07:03 AM