Low Sodium Aloo Bhujia
Get ready to enjoy the flavorful crunch of **Low Sodium Aloo Bhujia**, a healthier spin on the beloved Indian snack! This recipe swaps out excess salt while keeping the irresistible taste intact, thanks to a blend of aromatic spices like garam masala, cumin, and coriander. Made with grated potatoes and a mix of gram flour and rice flour, this crispy treat boasts a light, golden texture and a vibrant spice profile enhanced by a hint of fresh lemon juice. Perfect for those watching their sodium intake, these homemade bhujias are deep-fried to crunchy perfection and can be stored in an airtight container for snacking anytime. Ideal for pairing with chai or serving at festive gatherings, this recipe balances indulgence and nutrition beautifully.
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Recipe Information
Ingredients
- 2 medium Potatoes
- 1.5 cups Besan (Gram Flour)
- 0.25 cup Rice Flour
- 0.5 teaspoon Red Chili Powder
- 0.5 teaspoon Turmeric Powder
- 0.25 teaspoon Asafoetida (Hing)
- 1 teaspoon Coriander Powder
- 0.5 teaspoon Garam Masala
- 0.5 teaspoon Cumin Powder
- 1 tablespoon Fresh Lemon Juice
- 0.5 cup Water
- as needed Oil for Deep Frying
Instructions
Peel and grate the potatoes using a fine grater. Squeeze out excess water from the grated potatoes using a clean cloth or by pressing them in a sieve.
In a large mixing bowl, combine the grated potatoes, besan, and rice flour. Mix well to incorporate the flours with potatoes.
Add in the red chili powder, turmeric powder, asafoetida, coriander powder, garam masala, and cumin powder. Gently mix them into the potato and flour mixture.
Pour the fresh lemon juice into the mixture and gradually add water, a tablespoon at a time to form a smooth, slightly sticky dough. The dough should hold its shape but shouldn't be too wet.
Heat oil for deep frying in a deep pan over medium heat. To check if the oil is hot enough, drop a small piece of dough into the oil. It should rise to the surface and bubble gently.
Fill the dough into a sev maker or a piping bag fitted with a medium-wide star nozzle.
Carefully press the mixture directly into the hot oil in circular motions to form a mesh or nest-like structure. Avoid crowding the pan by frying in batches.
Fry the bhujia until they turn golden brown and crisp on both sides, about 2-3 minutes per batch.
Once cooked, remove them from the oil using a slotted spoon and drain on paper towels to remove excess oil.
Let them cool completely before transferring the bhujia to an airtight container for storage.
Nutrition Facts
Calories |
1402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 171 mg | 7% | |
| Total Carbohydrate | 231.8 g | 84% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 25.5 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 3893 mg | 83% | |
*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.
