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

Question

Discover practical tips to reduce oil absorption in bhaji and ensure a crisp fry.

Answer 1

To prevent bhaji batter from absorbing too much oil, ensure the oil is at the correct temperature (around 175-190°C or 350-375°F) and the batter has the right consistency – not too thin.

Detailed Explanation:

Several factors contribute to bhaji batter absorbing excess oil during frying. Addressing these will significantly improve your results:

1. Oil Temperature: The most crucial aspect is maintaining the correct oil temperature. If the oil isn't hot enough, the batter will absorb oil instead of cooking quickly and forming a protective crust. Use a thermometer to monitor the oil temperature, aiming for 175-190°C (350-375°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 thick enough to coat the vegetables evenly but not so thick that it becomes heavy and dense. A batter that is too thin will not create a good seal, allowing oil to seep in. Adjust the consistency by adding small amounts of besan (gram flour) or rice flour until it reaches a pancake-like consistency.

3. Batter Ingredients: Adding a small amount of hot oil to the batter can help create a crispier texture and reduce oil absorption. Some recipes also include a pinch of baking soda or rice flour, which can contribute to a lighter and less oily bhaji.

4. Frying Technique: Avoid overcrowding the pan, as this will lower the oil temperature. Fry the bhajis in batches, ensuring they have enough space to cook evenly. Turn them occasionally to ensure even browning.

Pro Tip:

Don't add salt to the batter until just before frying. Salt can draw moisture out of the vegetables, making the batter thinner and increasing oil absorption.