Discover how resting time impacts bhaji crispness and oil absorption.
1 Answer
Bhaji batter is best used immediately after mixing, but can sit for up to 1-2 hours at room temperature or up to 24 hours in the refrigerator. However, the texture and leavening may be affected.
Detailed Explanation:
The ideal time to fry bhaji after mixing the batter is immediately. This is because the leavening agents, such as baking soda or baking powder, are most active right after being combined with the wet ingredients. Letting the batter sit for too long can cause these agents to lose their potency, resulting in flat and dense bhaji.
If you need to prepare the batter in advance, you can refrigerate it. The cold temperature slows down the leavening process. When you're ready to fry, take the batter out of the refrigerator and let it sit at room temperature for about 15-20 minutes before using. This will help it warm up slightly and allow the leavening agents to reactivate a bit. However, even with refrigeration, the batter is best used within 24 hours for optimal results.
Leaving the batter at room temperature for extended periods (more than 2 hours) can also lead to undesirable changes in texture and flavor. The batter may become too thick or develop a slightly sour taste due to fermentation.
Pro Tip:
If your bhaji batter has been refrigerated and seems too thick after sitting at room temperature, add a tablespoon or two of cold water to thin it out to the desired consistency just before frying. Avoid over-mixing, as this can develop the gluten and make the bhaji tough.