How to thicken a runny bhaji batter?

Question

Find practical tips to adjust thin bhaji batter for better shape and frying quality.

Answer 1

To thicken a runny bhaji batter, gradually add more of the dry flour mixture (besan, rice flour, etc.) used in the original recipe, a tablespoon at a time, until the desired consistency is reached. Alternatively, add a small amount of cornstarch or potato starch.

Detailed Explanation:

A runny bhaji batter won't coat the vegetables properly, resulting in soggy and unevenly cooked bhajis. The key is to achieve a batter that's thick enough to cling to the vegetables but not so thick that it becomes heavy and doughy. Here's a step-by-step guide:

1. Identify the Problem: Determine why the batter is runny. It could be due to too much liquid (water, yogurt, etc.) or not enough flour.

2. Add More Flour: The most common solution is to add more of the dry flour mixture used in the original recipe. Besan (gram flour) is the primary ingredient in most bhaji batters, so start by adding a tablespoon of besan at a time.

3. Mix Thoroughly: After each addition of flour, mix the batter well to ensure it's evenly incorporated and to assess the consistency. Use a whisk to avoid lumps.

4. Check the Consistency: The ideal consistency is similar to pancake batter or a thick cream. It should coat the back of a spoon and slowly drip off.

5. Consider Starch: If you've already added a significant amount of flour and the batter is still too thin, you can add a teaspoon of cornstarch or potato starch. These starches are very effective at thickening liquids.

6. Rest the Batter: After thickening, let the batter rest for about 10-15 minutes. This allows the flour to fully absorb the liquid and the gluten to relax, resulting in a lighter bhaji.

Pro Tip:

Avoid adding water to thin the batter after you've thickened it. If the batter becomes too thick after resting, add a tiny splash of liquid (a teaspoon at a time) to loosen it, but be very cautious not to overdo it.