Low Carb Aloo Bhujia
Indulge in the guilt-free crunch of this **Low Carb Aloo Bhujia**, a healthier twist on the beloved Indian savory snack. Made with a nutrient-packed blend of almond flour, coconut flour, and chickpea flour, this recipe delivers the same satisfying crispness and bold spice as the traditional version, but with fewer carbs. Infused with aromatic spices like turmeric, red chili powder, and carom seeds, and fried to golden perfection, each bite is irresistibly flavorful. Ideal for keto enthusiasts and low-carb dieters, this snack pairs beautifully with evening tea or as a standalone treat. Easy to make and perfect for storing, it's a wholesome, homemade alternative to store-bought options. Say goodbye to carb-heavy indulgences and hello to this crunchy, spicy delight!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.5 cup Coconut flour
- 0.25 cup Besan (chickpea flour)
- 0.5 teaspoon Salt
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.25 teaspoon Asafoetida (hing)
- 0.5 teaspoon Carom seeds (ajwain)
- 2 tablespoons Ghee
- 0.25 cup Water
- 1 cup Oil
Instructions
In a large mixing bowl, combine almond flour, coconut flour, and besan. Mix thoroughly until well integrated.
Add salt, turmeric powder, red chili powder, asafoetida, and carom seeds to the flour mixture. Mix again to evenly distribute the spices.
Melt the ghee and add it to the mixture. Using your fingers, mix to form a crumbly texture.
Slowly add water, a little at a time, while kneading the mixture to form a soft, pliable dough. The consistency should be firm but not too dry.
Preheat oil in a deep frying pan over medium heat.
Divide the dough into portions to fit your sev maker or piping bag. If using a sev mold, grease it lightly with ghee or oil.
Fill the sev maker with one portion of dough and press the dough into the hot oil in circular motions. Allow the bhujia strings to spread evenly in the oil.
Fry until the bhujia turns golden brown and crisp, approximately 2-3 minutes per batch. Be careful to ensure the oil temperature is maintained and adjust as necessary to avoid burning.
Carefully remove from oil using a slotted spoon and drain excess oil by placing the bhujia on paper towels.
Repeat the process with the remaining dough.
Once cooled, break the bhujia into smaller pieces. Serve as a snack or store in an airtight container for up to two weeks.
Nutrition Facts
Calories |
3174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 311.3 g | 399% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1267 mg | 55% | |
| Total Carbohydrate | 79.0 g | 29% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 11.7 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 705 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
