Low Carb Bajji
Indulge in the crispy, golden goodness of *Low Carb Bajji*—a guilt-free twist on the beloved Indian snack! Perfect for keto enthusiasts and health-conscious foodies, this recipe features tender eggplant slices coated in a flavorful batter made from almond and coconut flours, spiced with cumin, coriander, turmeric, and a touch of red chili for a tantalizing kick. Deep-fried in coconut oil to achieve a perfectly crunchy exterior, these bajjis are naturally gluten-free, grain-free, and irresistibly delicious. Ready in just 35 minutes, they’re ideal as an appetizer, snack, or side dish. Garnished with fragrant coriander leaves and served with a refreshing yogurt dip or tangy chutney, this low-carb delight is sure to become a favorite. Perfect for those searching for keto snacks, Indian gluten-free recipes, or healthy fried treats!
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Recipe Information
Ingredients
- 1 medium eggplant
- 1 cup almond flour
- 0.25 cup coconut flour
- 0.5 cup water
- 0.5 teaspoon cumin powder
- 0.5 teaspoon coriander powder
- 0.25 teaspoon turmeric powder
- 0.25 teaspoon red chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon baking powder
- 1 cup coconut oil
- 2 tablespoons fresh coriander leaves
Instructions
Start by slicing the medium eggplant into thin, even rounds of about 1/4 inch thickness and set aside.
In a mixing bowl, combine almond flour, coconut flour, cumin powder, coriander powder, turmeric powder, red chili powder, salt, black pepper, and baking powder.
Gradually add water to the dry ingredients, stirring continuously to form a smooth batter. It should be thick enough to coat the back of a spoon but not too runny.
Heat coconut oil in a deep frying pan over medium-high heat. To check if the oil is ready, drop a small amount of batter into the oil; it should sizzle and come up quickly.
Dip each slice of eggplant into the batter, ensuring it is well-coated on both sides.
Carefully place the coated eggplant slices into the hot oil, frying a few at a time to avoid overcrowding the pan.
Fry until golden brown and crispy, turning occasionally with a slotted spoon, about 2-3 minutes per side.
Once done, remove the bajjis from the oil and place them on a plate lined with paper towels to absorb any excess oil.
Garnish the bajjis with freshly chopped coriander leaves.
Serve hot with your choice of side, such as chutney or yogurt dip.
Nutrition Facts
Calories |
2820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.9 g | 354% | |
| Saturated Fat | 192.6 g | 963% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2027 mg | 88% | |
| Total Carbohydrate | 73.8 g | 27% | |
| Dietary Fiber | 38.2 g | 136% | |
| Total Sugars | 23.4 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1401 mg | 30% | |
*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.
