Sunshobha Shing Bhujiya, Shoya Bhel, Bhakharwadi, and Cheese Balls are popular snack items in India, each with its own unique taste, texture, and manufacturing process. These snacks have gained immense popularity across various regions for their crunchy, flavorful, and versatile nature. Here is a breakdown of the manufacturing processes for these snacks:

1. Sunshobha Shing Bhujiya:

Sunshobha Shing Bhujiya is a type of peanut-based snack that combines the rich taste of peanuts with the crunch of traditional bhujiya. The manufacturing process involves selecting high-quality peanuts, coating them with a seasoned flour mixture, and then deep frying them to achieve the desired texture and taste.

• Ingredients: Peanuts, gram flour (besan), spices (turmeric, chili powder, salt), edible oil, and hing (asafoetida).

• Process:

  1. Peanut Selection: High-quality peanuts are selected, cleaned, and dried.
  2. Coating Preparation: A mixture of gram flour, spices, and water is prepared to coat the peanuts. The batter must be thick enough to stick to the peanuts without dripping excessively.
  3. Coating the Peanuts: The peanuts are dipped in the seasoned batter, ensuring an even coating.
  4. Frying: The coated peanuts are deep-fried in hot oil until they become golden brown and crispy.
  5. Cooling and Packaging: After frying, the peanuts are allowed to cool before being packed in airtight containers to retain their freshness.

2. Shoya Bhel:

Shoya Bhel is a healthier version of the traditional bhel, incorporating soya chunks as a base ingredient. It is often mixed with puffed rice, sev, and various seasonings to create a light yet flavorful snack.

• Ingredients: Soya chunks, puffed rice, sev, onions, tomatoes, tamarind chutney, spices (cumin, coriander, chaat masala), and green chutney.

• Process:

  1. Soya Chunk Preparation: The soya chunks are soaked in water to soften them. Once soft, they are lightly roasted or fried for added crunch.
  2. Mixing: Puffed rice, sev, roasted soya chunks, and other ingredients like onions, tomatoes, and chutneys are mixed together.
  3. Seasoning: The mixture is seasoned with spices such as cumin powder, coriander powder, and chaat masala to enhance the flavor.
  4. Packaging: Shoya Bhel is typically served fresh, but it can also be packaged for later consumption.

3. Bhakharwadi:

Bhakharwadi is a traditional Maharashtrian and Gujarati snack that is a blend of spicy, tangy, and sweet flavors, often served as an accompaniment to tea. The snack consists of gram flour dough filled with a spicy and tangy mixture, rolled, and deep-fried.

• Ingredients: Gram flour, wheat flour, poppy seeds, sesame seeds, dried coconut, tamarind, sugar, chili powder, turmeric, oil, and salt.

• Process:

  1. Dough Preparation: A dough is made using gram flour, wheat flour, and oil, kneaded until soft.
  2. Filling Preparation: The filling is made using ground sesame seeds, poppy seeds, dried coconut, tamarind, sugar, and spices.
  3. Rolling: The dough is rolled out thinly, and the filling is spread evenly on top. The dough is then tightly rolled into a cylindrical shape.
  4. Slicing and Frying: The roll is sliced into small pieces, which are then deep-fried until golden brown.
  5. Packaging: Once cooled, the Bhakharwadi pieces are packed in airtight containers to maintain their crispiness.

4. Cheese Balls:

Cheese Balls are a modern snack loved by children and adults alike. They are typically made from a mixture of cheese, flour, and seasonings, formed into small balls, and deep-fried until golden and crispy.

• Ingredients: Cheese (usually processed or cheddar), potatoes, corn flour, all-purpose flour, bread crumbs, spices (oregano, chili flakes), and oil.

• Process:

  1. Cheese Mixture Preparation: Grated cheese is mixed with boiled and mashed potatoes, corn flour, and all-purpose flour. Seasonings like oregano and chili flakes are added for flavor.
  2. Forming Balls: The mixture is shaped into small, bite-sized balls.
  3. Coating: The cheese balls are coated in a layer of bread crumbs for extra crunch.
  4. Frying: The balls are deep-fried in hot oil until they are golden brown on the outside and soft and cheesy on the inside.
  5. Cooling and Packaging: After frying, the cheese balls are allowed to cool slightly before being packaged or served.

Conclusion:

The manufacturing of these snacks involves a combination of traditional and modern techniques, using high-quality ingredients and maintaining strict hygiene standards. The snacks cater to a variety of tastes, from the nutty richness of Shing Bhujiya to the tangy spiciness of Bhakharwadi , the light crunch of Shoya Bhel, and the cheesy indulgence of Cheese Balls. Each of these snacks can be produced in bulk using automated machinery for larger-scale operations, or manually for smaller, artisanal batches.