What binding agent is best for bhaji?

Question

Learn which binders work best to hold bhaji together without compromising crispness.

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 can be used, but besan provides the ideal texture and taste. Rice flour can be added in small quantities to enhance crispness, but besan should remain the primary binding agent.

Pro Tip:

To avoid lumps in your bhaji batter, gradually whisk the besan into the water, ensuring there are no dry pockets. Let the batter rest for about 15-20 minutes before frying; this allows the besan to fully hydrate, resulting in a smoother and more consistent bhaji.