Bharbhuja [parched grain] is cooked usually using short grain parboiled rice, chickpeas, groundnuts. Rice, chickpeas, groundnuts are roasted in a huge wok-like vessel called karahi with hot sand. A karahi is a type of thick, circular, and deep cooking pot (similar in shape to a wok) used in South Asian cuisine.
The food is stirred all the time for even distribution of heat. The delightfully crunchy, flavorful snack, perfect for packing in a lunch is produced and it is filtered through a sieve to drain all the sand. Then toss them with whatever flavorings you like – I used salt, Chili powder, lemon juice, onion, and black pepper. Not the most gorgeous thing in the world, but once you throw them in a little bowl they look just fine. It’s amazing how the chickpeas, groundnuts and rice go from soft to crunchy; they really have a satisfying texture!
We have ‘Bharbhuja’ as our lunch daily as this is available just outside the hospital gate.