What binding agent is best for bhaji?

Question

Explore the top binding ingredients to hold bhaji mixture together without crumbling.

Answer 1

Besan (gram flour) is the best binding agent for bhaji, providing structure and a characteristic nutty flavor.

Detailed Explanation:

Besan, also known as gram flour or chickpea flour, is the most commonly used and arguably the best binding agent for bhaji. Its high protein content helps to create a strong bond between the vegetables and spices, ensuring that the bhaji holds its shape during frying. When mixed with water and spices, besan forms a batter that coats the vegetables, allowing them to cook evenly and develop a crispy exterior. The nutty flavor of besan also complements the taste of the vegetables, enhancing the overall flavor profile of the bhaji. Other flours, like rice flour, can be added in small quantities to enhance crispness, but besan should be the primary binding agent. The ratio of besan to water is crucial; too much besan will result in a dense bhaji, while too little will cause the vegetables to fall apart. A good starting point is to gradually add water to the besan until you achieve a batter consistency that coats the vegetables without being too thick or too runny.

Pro Tip:

To avoid lumps in your bhaji batter, whisk the besan with a small amount of cold water first to form a paste before adding the remaining water. This helps to create a smooth and even batter.