Traditional Pakistani Recipes Made Healthier with Aura

1. The Secret to a Lighter Nihari

Nihari is famous for its thick, flavorful gravy and the layer of oil (tarka) on top.

• The Healthy Switch: Instead of using heavy animal fats or unrefined oils, use Aura Canola Oil for the base cooking.
• The Benefit: Canola oil is high in Omega-3 fatty acids and has the lowest saturated fat content among common oils, making it significantly lighter on the stomach.
• Pro Tip: Use Aura’s double-refined oil to sauté your onions; it reaches high temperatures without breaking down, preserving the spices' natural essence.

2 .Crispy Samosas and Pakoras with Less Absorption

Deep-frying is a staple of Pakistani tea time, but it often leads to greasy results.

• The Healthy Switch: Use Aura Sunflower Oil for deep frying.

• The Benefit: Sunflower oil is rich in Vitamin E and has a high smoke point, which means it stays stable during frying.

   

   

• The Technique: Ensure the oil is heated to roughly 180°C before adding your snacks. If the oil is the right temperature, the food forms a crust instantly, preventing it from "drinking" the oil and reducing overall absorption.

3. Achieving the Perfect 'Daanedaar' Texture in Desserts

For festive desserts like Gajrela or Sooji ka Halwa, the texture is everything.

• The Healthy Switch: Use Aura Banaspati fortified with Vitamins A and D.
• The Benefit: Our Banaspati is processed to provide that traditional rich, grainy (daanedaar) texture while being a cleaner alternative to unrefined fats.
• Pro Tip: Because Aura Banaspati is highly aromatic, you can often use 20% less than a recipe calls for while still achieving the same rich mouthfeel.