Baked Samosa
The king of Indian snacks, the samosa, doesn’t need to be a guilty pleasure. Instead of deep-frying, you can bake these potato-filled parcels to golden perfection. The key is to make a firm dough, which helps create a crisp exterior in the oven. For an even
healthier twist, consider using a mix of whole wheat and all-purpose flour for the dough. Simply shape your samosas, brush them lightly with oil, and bake them in a preheated oven at around 200°C. Turn them halfway through to ensure they cook evenly, resulting in a crunchy, flavourful snack that pairs perfectly with your evening chai, minus the excess oil.
Steamed Dhokla
Hailing from Gujarat, dhokla is a savoury steamed cake that is naturally low in oil. Made from a fermented batter of gram flour (besan), it is light, fluffy, and incredibly easy to digest. The batter is steamed for about 15 to 20 minutes until it’s cooked through. The only oil required is for the tempering, where a small spoonful is used to splutter mustard seeds, curry leaves, and green chillies, which are then poured over the finished dhokla. This adds a burst of flavour without adding significant fat, making it an ideal guilt-free choice for a rainy day.
Pan-Fried Aloo Tikki
Aloo tikki, or spiced potato patties, are a street food favourite that can easily be adapted for a low-oil preparation at home. The secret to a crispy tikki that doesn't fall apart is to ensure your boiled potatoes are well-mashed and not overly moist. You can add a binding agent like cornflour or breadcrumbs to the mixture. Instead of deep-frying, simply pan-fry the patties on a non-stick tawa or skillet with just a teaspoon or two of oil until they are golden brown and crisp on both sides. Many recipes confirm you can achieve a satisfying crunch with this shallow-frying method, which uses significantly less oil.
Air-Fried Paneer Tikka
Soft chunks of paneer marinated in a blend of yoghurt and spices like tandoori masala are a timeless treat. Traditionally cooked in a tandoor, paneer tikka is perfectly suited for modern, low-oil cooking methods like air frying or baking. After marinating the paneer and vegetables like bell peppers and onions, simply arrange them in your air fryer. A short cooking time of about 8-10 minutes at around 180°C is usually enough to get the paneer cooked through with a slightly crisp exterior. This method delivers that classic smoky flavour and texture with minimal oil.
Kuzhi Paniyaram or Appe
These delightful savoury dumplings from South India are made using a special pan with multiple small moulds, known as an appe or paniyaram pan. The batter is typically made from fermented rice and lentils, similar to idli or dosa batter. You can also make instant versions with semolina (rava) or oats. The genius of the pan is that it requires just a few drops of oil in each mould to cook the batter into crispy, round balls that are soft on the inside. You can add chopped onions, green chillies, and other spices to the batter for extra flavour. It’s a fantastic way to enjoy a fried-snack experience without the deep-frying.
