Low Carb Bajji
Indulge in crispy, golden perfection with this Low Carb Bajji, a healthy twist on the classic Indian snack. This innovative recipe swaps traditional besan flour for a nourishing blend of almond flour and coconut flour, making it keto-friendly and gluten-free. Seasoned with aromatic spices like cumin, coriander, and turmeric, each eggplant slice is coated in a flavorful batter before being fried to perfection in coconut oil. The result? A guilt-free snack that’s crunchy on the outside, tender on the inside, and packed with bold flavors. Ready in just 35 minutes, this dish is perfect for a quick appetizer or a delightful party treat. Serve these low carb delights hot, garnished with fresh coriander, alongside your favorite chutney or creamy yogurt dip for the ultimate pairing!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
Start by slicing the medium eggplant into thin, even rounds of about 1/4 inch thickness and set aside.
Step 2
In a mixing bowl, combine almond flour, coconut flour, cumin powder, coriander powder, turmeric powder, red chili powder, salt, black pepper, and baking powder.
Step 3
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.
Step 4
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.
Step 5
Dip each slice of eggplant into the batter, ensuring it is well-coated on both sides.
Step 6
Carefully place the coated eggplant slices into the hot oil, frying a few at a time to avoid overcrowding the pan.
Step 7
Fry until golden brown and crispy, turning occasionally with a slotted spoon, about 2-3 minutes per side.
Step 8
Once done, remove the bajjis from the oil and place them on a plate lined with paper towels to absorb any excess oil.
Step 9
Garnish the bajjis with freshly chopped coriander leaves.
Step 10
Serve hot with your choice of side, such as chutney or yogurt dip.
Nutrition Facts
| Serving size | (942.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2819.9 |
| Total Fat 275.9g | 0% |
| Saturated Fat 192.6g | 0% |
| Polyunsaturated Fat 4.2g | |
| Cholesterol 0mg | 0% |
| Sodium 2027.0mg | 0% |
| Total Carbohydrate 73.8g | 0% |
| Dietary Fiber 38.2g | 0% |
| Total Sugars 23.4g | |
| Protein 31.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 290.8mg | 0% |
| Iron 7.9mg | 0% |
| Potassium 1401.3mg | 0% |
Source of Calories