Low Fat Aloo Bhujia

Indulge guilt-free in the irresistible crunch of Low Fat Aloo Bhujia, a healthier twist on the classic Indian snack. Made with tender boiled potatoes, nutrient-rich besan (gram flour), and a hint of rice flour for added crispiness, this oven-baked version uses just 2 tablespoons of oil, making it a perfect choice for health-conscious snack enthusiasts. Infused with the aromatic flavors of turmeric, red chili powder, tangy dry mango powder, and carom seeds, this recipe delivers a vibrant and spicy punch in every bite. The addition of crispy curry leaves elevates the taste, while a baking technique ensures a golden-brown crunch without deep-frying. Perfect as a standalone snack or as a crispy topping for your favorite chaat, this Low Fat Aloo Bhujia is easy to make, wholesome, and utterly addictive. Try it today and enjoy a satisfying snack with all the flavor and none of the guilt!

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

Boil the potatoes in a pot of water until they are tender, about 15-20 minutes. Drain and let them cool slightly.

Step 3

Peel the potatoes and mash them until smooth and lump-free in a large mixing bowl.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Fill the dough into a 'sev' maker or a piping bag with a small hole tip.

Step 8

Pipe thin lines of the dough onto the prepared baking sheet in a single layer, ensuring they do not touch.

Step 9

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.

Step 10

Remove from the oven and let cool completely on the baking sheet before transferring to an airtight container for storage.

Step 11

Serve as a snack or sprinkle over chaat for a delightful crunch.

Nutrition Facts

Serving size	(1019.8g)

Amount per serving	% Daily Value*
Calories	1572.6

Total Fat 38.3g	0%
Saturated Fat 3.2g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2595.2mg	0%
Total Carbohydrate 263.8g	0%
Dietary Fiber 33.9g	0%
Total Sugars 24.2g
Protein 50.5g	0%

Vitamin D 0IU	0%
Calcium 224.2mg	0%
Iron 16.5mg	0%
Potassium 5488.5mg	0%

*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.

Source of Calories

Fat: 21.5%

Protein: 12.6%

Carbs: 65.9%