Learn how batter thickness affects bhaji shape, crispness, and oil retention.
1 Answer
Bhaji batter should have a medium-thick consistency, similar to pancake batter. This allows it to coat the vegetables evenly without being too runny or too heavy.
Detailed Explanation:
The ideal consistency of bhaji batter is crucial for achieving perfectly crispy and delicious bhajis. If the batter is too thin, it will slide off the vegetables, resulting in uneven coating and greasy bhajis. On the other hand, if the batter is too thick, it will create a heavy, doughy coating that doesn't cook through properly.
To achieve the perfect medium-thick consistency, start by mixing your dry ingredients (gram flour, rice flour, spices) thoroughly. Then, gradually add water while whisking continuously to avoid lumps. The batter should be thick enough to coat the back of a spoon and leave a thin, even layer. You should be able to lift the spoon and have the batter slowly drip off. If it's too thick, add a little more water, a tablespoon at a time, until you reach the desired consistency. If it's too thin, add a tablespoon of gram flour.
Remember to let the batter rest for about 15-20 minutes before frying. This allows the gluten in the gram flour to relax, resulting in lighter and crispier bhajis.
Pro Tip:
A common mistake is overmixing the batter. Overmixing develops the gluten, leading to tough bhajis. Mix just until the ingredients are combined, and don't worry about a few small lumps.