Low Sodium Aloo Bhujia

Discover the magic of snacking guilt-free with this Low Sodium Aloo Bhujia, a lighter take on the beloved Indian savory snack. Made with grated potatoes, besan (gram flour), and rice flour, this recipe is enhanced with aromatic spices like turmeric, coriander, and garam masala for a burst of authentic flavor without the added salt. Perfectly crispy and golden, these crunchy delights are deep-fried to perfection using a sev maker or piping bag, making them irresistibly fun to prepare. With just a hint of tangy lemon juice and zero compromise on taste, this low sodium version is ideal for those looking to enjoy traditional snacks with a healthier twist. Serve it as a tea-time treat, a party favorite, or simply stash it in an airtight container for on-the-go munching!

Nutriscore Rating: 86/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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
• 0 as needed Oil for Deep Frying

Directions

Step 1

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.

Step 2

In a large mixing bowl, combine the grated potatoes, besan, and rice flour. Mix well to incorporate the flours with potatoes.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Fill the dough into a sev maker or a piping bag fitted with a medium-wide star nozzle.

Step 7

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.

Step 8

Fry the bhujia until they turn golden brown and crisp on both sides, about 2-3 minutes per batch.

Step 9

Once cooked, remove them from the oil using a slotted spoon and drain on paper towels to remove excess oil.

Step 10

Let them cool completely before transferring the bhujia to an airtight container for storage.

Nutrition Facts

Serving size	(784.6g)

Amount per serving	% Daily Value*
Calories	1401.5

Total Fat 29.5g	0%
Saturated Fat 3.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 170.8mg	0%
Total Carbohydrate 231.8g	0%
Dietary Fiber 31.9g	0%
Total Sugars 25.5g
Protein 56.1g	0%

Vitamin D 0IU	0%
Calcium 192.8mg	0%
Iron 16.8mg	0%
Potassium 3892.6mg	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: 18.7%

Protein: 15.8%

Carbs: 65.4%