Aloo Bhujia is an admired snack in India for its spice and crunch. While the traditional way of making it involves frying, baking can give it the same taste and crispness with a twist. By making the scrumptious baked aloo bhujia, the amount of oil used in the dish will shrink considerably, allowing you to enjoy it without guilt. Let us share the recipe for baked aloo bhujia and explains why it is an excellent substitute for the original deep-fried aloo bhujia.
Why You Should Choose Baking Over Deep Frying
Substituting the deep-fried approach with baking gives you leveled-up advantages, especially for people who like to indulge in snacks without the added oil. Baked aloo bhujia is lighter since less oil is required for baking than deep frying. As a result, you enjoy the savory taste and have a healthier option that is rich in flavor and doesn’t contain unnecessarily high fats and calories. It also helps push aside the guilt of indulging in these crispy golden snacks, as the baking technique allows the aloo bhujia to be tasty without being drenched in unhealthy oils.
Ingredients You’ll Need!
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Sri Sri Tattva Besan (Gram Flour): This ingredient gives the Aloo bhujia its crisp texture. It also helps bind the ingredients together and provides a smooth, crunchy bite to the chip.
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Boiled Potatoes: They add taste and help bind the dough together so the baked aloo bhujia can retain its shape.
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Spices- Turmeric, Red chili powder, and black salt add that spicy and tangy flavor to the baked aloo bhujia.
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Oil- A small amount of oil will help with the crisping, but don’t add too much if you want to keep the bhujia healthy.
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Water- Add water to knead the flour to a soft, workable consistency. r. This ensures the bhujia is smooth, softer, and easily manageable.
Step-by-Step Recipe for the Ideal Baked Aloo Bhujia
1. Prepare
Mash the boiled potatoes in a large bowl. Add 1 cup of Sri Sri Tattva Besan, ½ tsp turmeric powder, 1 tsp red chili powder, and 1 tsp black salt. To enhance the consistency, add 1-2 tbsp of oil. Gradually pour in water until the mixture forms a soft, smooth dough. The dough should be malleable but not too sticky.
2. Shape
Once the dough is ready, shape the aloo bhujia. Use a bhujia maker to create long, thin strips, or roll the dough into small balls and flatten them. The thinner the strips, the crispier the bhujia will be once baked.
3. Bake
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper and lightly grease it with oil or cooking spray. Arrange the bhujia on the sheet, ensuring they don’t touch each other. Bake for 15-20 minutes, rotating the sheet halfway through. Watch them to ensure they turn golden brown and crispy.
Health Benefits of Baked Aloo Bhujia
Baked Aloo Bhujia offers several health benefits over the traditional deep-fried version:
1. Reduced Use of Oil
Baking significantly reduces the oil content compared to deep frying, making it a healthier option. Baked aloo bhujia is also lower in fat and calories, making it a guilt-free snack.
2. Rich in Protein and Fiber
Adding Sri Sri Tattva Besan boosts the protein and fiber content of your aloo bhujia. The protein in besan helps with muscle repair, while the fiber promotes good digestion.
3. Guilt-Free Snacking
If you love crispy, flavorful snacks but want to avoid unhealthy fats, baked aloo bhujia is the perfect solution. By baking instead of frying, you get all the flavor without guilt.
Making Aloo Bhujia at home is easy, and baking allows you to enjoy a healthier version of this popular snack. You can create a delicious and crispy treat with minimal oil with Sri Sri Tattva Besan, boiled potatoes, and the right spices. Not only is it tasty, but it’s also high in protein and fiber, making it a healthier snack option. Enjoy the crunch guilt-free!
