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.

Please share your thoughts here ...

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s