Bhuja Origin: How many types of Bhuja are there, how did its making begin?

Chana Bhuja is most liked in Bihar and surrounding areas. It is made of roasted chickpeas and mixed with chopped onions, green chillies, salt and spices. It is often sold by street vendors.

Known as Jhal Muri in Bengal and Bhelpuri in Maharashtra, this Bhuja is made from puffed rice, roasted peanuts, onion, coriander and spicy chutney. It gets ready quickly and is very light as well as delicious.

Chura Bhuja is very famous in Bihar and Eastern Uttar Pradesh. It is made by frying the poha until it becomes golden and crisp. Then salt, turmeric and chilli powder are added to it.

Sing Bhuja is made from roasted and then fried peanuts, which is cooked with salt and spices. Along with this, Maize Bhuja made from maize or cornflakes is also very famous.

All the ingredients are mixed in Bhelpuri Bhuja. Puffed rice, sev, peanuts, fried lentils, spices, everything is mixed in it. Along with this, there is also Bikaneri Bhujiya which originated in Bikaner, Rajasthan.

According to different accounts, the most famous Bhujia originated in Bikaner, Rajasthan in 1877 during the reign of Maharaj Dungar Singh. Looking at the different types of this dish, it can be said that it did not originate from any one place.