Low Fat Aloo Bhujia
Indulge guilt-free in this delectable **Low Fat Aloo Bhujia**, a healthier take on the classic Indian snack that's traditionally deep-fried. Made with a harmonious blend of wholesome ingredients like mashed potatoes, gram flour, and rice flour, this recipe is delicately spiced with turmeric, red chili powder, dry mango powder, and fragrant carom seeds. Instead of frying, the bhujia is baked to golden perfection, ensuring a crispy texture without the extra calories. The addition of curry leaves sautéed in a touch of oil adds a burst of aroma and flavor. Perfect as a teatime snack or a crunchy topping for your favorite chaats, this easy homemade version is not only light but also irresistibly delicious. With just 20 minutes of prep time and no deep-frying required, you can enjoy this low-fat treat whenever the craving strikes!
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Recipe Information
Ingredients
- 4 medium Potatoes
- 1 cup Besan (Gram Flour)
- 2 tablespoons Rice flour
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Dry mango powder (amchur)
- 0.5 teaspoon Black salt
- 0.5 teaspoon Carom seeds (ajwain)
- 0.5 teaspoon Salt
- 2 tablespoons Oil
- 8 leaves Curry leaves
- 0.25 teaspoon Baking soda
- 2 tablespoons Water
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Boil the potatoes in a pot of water until they are tender, about 15-20 minutes. Drain and let them cool slightly.
Peel the potatoes and mash them until smooth and lump-free in a large mixing bowl.
Add besan, rice flour, turmeric powder, red chili powder, dry mango powder, black salt, carom seeds, and regular salt to the mashed potatoes. Mix well to combine.
In a separate small pan, heat the oil over medium heat. Add the curry leaves and fry for about 30 seconds until they are crisp, then remove from heat.
Add the fried curry leaves and their oil, along with baking soda, to the potato mixture. Gradually add water as needed and mix until you form a soft dough.
Fill the dough into a 'sev' maker or a piping bag with a small hole tip.
Pipe thin lines of the dough onto the prepared baking sheet in a single layer, ensuring they do not touch.
Bake in the preheated oven for about 20-25 minutes or until the Aloo Bhujia is golden-brown and crispy, flipping once halfway through baking.
Remove from the oven and let cool completely on the baking sheet before transferring to an airtight container for storage.
Serve as a snack or sprinkle over chaat for a delightful crunch.
Nutrition Facts
Calories |
1573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2595 mg | 113% | |
| Total Carbohydrate | 263.8 g | 96% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 24.2 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 5488 mg | 117% | |
*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.
