Healthy Fried Buns: recipe without oil for the mate

Those who appreciate a good chimarrão know that a crispy accompaniment makes all the difference. But what if it was possible to taste fried dumplings without guilt, eliminating the immersion in oil? The answer is in a recipe that replaces traditional frying with oven, maintaining the flavor and drastically reducing fat.

The main difference is in the cooking method. When frying, the dough is soaked in hot oil and absorbs some of this fat. In the oven, the heat cooks and browns the surface without this immersion, greatly reducing the amount of fat added. This also changes the texture a bit: the baked version tends to look less greasy and more like a crunchy flat bread on the edges, but can still keep the center soft when the dough is prepared properly.

Simple and oil-free ingredients in the dough

The recipe uses few ingredients and dispenses oil or lard in the dough. The flour can be whole or common, while the natural yogurt helps to give softness. To prepare, you’ll need 2 cups of wholemeal flour or common wheat flour, 2 tablespoons of natural yogurt or skim milk, plus warm water, salt and yeast.

The amount of water may need a small adjustment depending on the flour used. The ideal point is a soft dough, which can be opened without becoming too sticky. With these ingredients in hand, the preparation is fast and does not require advanced skills in the kitchen.

Step by step from dough to oven

First, mix flour, salt and yeast. Then add the warm water and yogurt, kneading until a uniform mass is obtained. If it is too dry, add water gradually. Once ready, the dough should rest covered for about 15 minutes.

Then, divide into small portions, open each one in disc format and make a small cut in the center, as in traditional fried cakes. Place the discs on a non-stick baking pan or lined with paper butter and bake at 200 °C for about 15 to 20 minutes, until the surface is golden.

The role of yogurt in softness

Yogurt adds moisture and protein to the dough, helping to prevent the cake from getting overly dry after roasting. It does not exactly reproduce the fat effect of the traditional recipe, but it improves the softness without needing to add oil. If the option is skimmed milk, the dough also works, although it can be a little less soft.

The most important care is not to overdo the flour during modeling, because a very dry dough tends to harden in the oven. Therefore, sprinkle only what is necessary to open the discs without sticking.

Reduced calories and preserved taste

Yes, mainly because it eliminates immersion frying. The full recipe yields approximately 505 to 520 calories, not counting confectionery sugar. Divided into eight units, each cookie is around 65 to 70 calories. This does not turn the preparation into a food that needs to be consumed without limits, but it greatly reduces the added fat compared to traditional fried cake.

For those looking for a lighter option for the afternoon snack or to accompany the mate, this roasted version is a practical and affordable alternative. The neutral taste allows for sweet or savory combinations, as desired.

Tips for a crispy result

The secret is to bake in an already hot oven and not to remove too early. The surface needs to lose moisture and gain color. Opening the discs with similar thickness also helps so that everyone is ready at the same time. Thus, you guarantee a uniform furnish, with crisp edges and soft center.

With this recipe, the traditional fried cake gains a healthier version, without giving up the pleasure of accompanying the chimarrão. Experience and be surprised by the result.

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