Recipe by
Total Time:
30-45 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

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How to Make Bhuiya

  • Wash rice and urad dal separately and soak for about 7-8 hrs.
  • Grind them coarsely without water and salt.
  • Grind chillies and salt separately.
  • Scrape coconut, cut cashew nuts and charoli in small pieces.
  • To the scraped coconut, Add ginger paste, coriander leaves (chopped finely), charoli and cashew nuts.
  • Take a wet cloth or plastic sheet, put small portion of ground dal mix and spread it.
  • Then place stuffing in one side and cover it with other side to form a semicircle, slightly press it at the corner so that it sticks together.
  • Deep fry and soak the fried bhuiya in water.
  • Remove and press till water is removed.
  • Put the bhuiya in curd. Prepare the rest of the dal mix in same way.
  • For tamarind chutney:
  • Soak tamarind for 1/2 an hour.
  • Squeeze out a thick pulp from it.
  • Add sugar or jaggery to the pulp.
  • Bring this mix to a boil then add cumin seeds, garam masala and salt.
  • Serve bhuiyas with this sweet chutney.