Low Carb Aloo Bhujia
Satisfy your savory snack cravings with this irresistible Low Carb Aloo Bhujia! This innovative recipe reinvents the classic Indian snack by swapping out traditional potato-based ingredients for a keto-friendly twist using almond flour, coconut flour, and besan (chickpea flour). Enhanced with aromatic spices like turmeric, red chili powder, carom seeds, and a dash of asafoetida, this bhujia is bursting with bold flavors while keeping the carb count in check. Perfectly crispy and golden-brown, this snack is fried to perfection and is great for tea-time munching or as a guilt-free indulgence. Quick to prepare and easy to store, it’s the ultimate low-carb snack to enjoy anytime.
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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
Directions
Step 1
In a large mixing bowl, combine almond flour, coconut flour, and besan. Mix thoroughly until well integrated.
Step 2
Add salt, turmeric powder, red chili powder, asafoetida, and carom seeds to the flour mixture. Mix again to evenly distribute the spices.
Step 3
Melt the ghee and add it to the mixture. Using your fingers, mix to form a crumbly texture.
Step 4
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.
Step 5
Preheat oil in a deep frying pan over medium heat.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
Carefully remove from oil using a slotted spoon and drain excess oil by placing the bhujia on paper towels.
Step 10
Repeat the process with the remaining dough.
Step 11
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
| Serving size | (509.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3174.4 |
| Total Fat 311.3g | 0% |
| Saturated Fat 44.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 80mg | 0% |
| Sodium 1267.2mg | 0% |
| Total Carbohydrate 79.0g | 0% |
| Dietary Fiber 38.8g | 0% |
| Total Sugars 11.7g | |
| Protein 39.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 260.1mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 705.0mg | 0% |
Source of Calories