How to cut some of the fat out of your frying.
For foods like gujias, samosas or puris, that are made of or have an outer covering/wrap of flour-dough and need deep-frying, prepare in advance and chill them in the refrigerator. This way when you do fry them they will consume less oil and therefore have a lower fat content!


Onions:
Chopped fine, sliced thin or ground to a paste, onions form the base of gravies, a complement to veggies or an important ingredient in salads. Chop, slice and grind them and freeze in labelled freezer bags.
That way when a recipe calls for onions you have them quickly at hand fat content!Get well browned onions quickly.


Most Indian recipes call for onions that need to be sautéd till light brown. To get this done quickly, just sprinkle a good pinch of salt on the onions (salt quantity for approximately 1 large onion) while browning and they will get done sooner. It is a good idea to brown onions in advance and store them in an air-tight container in the refrigerator to save time while cooking.