The Royal Origins of Bikaneri Bhujia
The story of Bikaneri Bhujia dates back to 1877 during the reign of Maharaja Dungar Singh of Bikaner. The royal kitchen crafted a fine, crispy savory made of local moth bean flour and aromatic spices to serve esteemed guests. It quickly transitioned from a royal delicacy into a household staple across the Thar desert.
The Secret Ingredient: Moth Bean Flour
Unlike standard Indian savories that rely on chickpea flour (besan), authentic Bikaneri Bhujia is made from Dew Bean (Moth Dal) flour. Moth bean is a drought-resistant legume cultivated in the sandy soils of Bikaner. It has high nutritional value, protein content, and yields a lighter, crunchier texture when fried.
Geographical Indication (GI) Status
In 2010, Bikaneri Bhujia was granted a Geographical Indication tag. This ensures that only bhujia manufactured in the Bikaner district using local water, desert air humidity parameters, and traditional moth flour can bear the legendary name. PGC Namkeen proudly manufactures its bhujia in Bikaner, Rajasthan, protecting this rich culinary heritage in every pack.