What is the best way to keep bhaji batter from absorbing oil?

Question

Explore practical tips to reduce oil absorption in bhaji for crisp, light results.

Answer 1

To prevent bhaji batter from absorbing too much oil, ensure the oil is at the correct temperature (around 175°C or 350°F) and the batter has the right consistency – not too thick or too thin.

Detailed Explanation:

Several factors contribute to bhaji batter absorbing excess oil. Here's a breakdown of how to control them:

1. Oil Temperature: The most crucial element is maintaining the correct oil temperature. If the oil isn't hot enough, the batter will soak up the oil instead of cooking quickly and forming a protective crust. Use a thermometer to ensure the oil stays around 175°C (350°F). If you don't have a thermometer, test the oil by dropping a small amount of batter into it. It should sizzle immediately and float to the top within seconds.

2. Batter Consistency: The batter should be neither too thick nor too thin. A thick batter will cook unevenly and absorb more oil. A thin batter won't coat the vegetables properly and will also lead to increased oil absorption. Aim for a consistency similar to pancake batter – it should coat the back of a spoon and drip off slowly.

3. Batter Ingredients: Adding a small amount of hot oil to the batter can help create a crispier coating that absorbs less oil. Also, consider using rice flour in your batter mix. Rice flour helps create a light and crispy texture, reducing oil absorption.

4. Frying Technique: Don't overcrowd the pan. Overcrowding lowers the oil temperature, leading to soggy bhajis. Fry in batches, ensuring there's enough space between each bhaji.

Pro Tip:

Before frying, lightly dust the vegetables with dry flour (like chickpea flour or rice flour). This helps the batter adhere better and creates a barrier against oil absorption.