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As the monsoon rains sweep across India, there's a universal craving for something hot, crispy, and delicious. Bhajiyas, or pakoras, are the favourite indulgence during this season. These fried fritters made from a variety of vegetables coated in a gram-flour batter are the perfect companion to a cup of steaming chai. However, getting that perfect, mouth-watering crispiness right can sometimes be a task. Fear not, for here are five foolproof tips that will ensure your bhajiyas turn out crispy every time so you can relish the flavours of the season while satiating your hunger.
Add Rice Flour to Besan
The easiest way to really have your bhajiyas crispy is by adding rice flour to the amount of besan (gram flour) in your batter. While rice flour has less moisture as compared to besan, it accounts for the extra lightness in its texture. A good ratio to begin with is one part of rice flour against three parts of besan. This mix raises the crispiness and also gives a mild flavour that enhances the taste of the spices used in the batter. The batter, if mixed properly, should be smooth and coat the vegetables just the right way so that every bite is crispy.
Add a Pinch of Baking Soda
Baking soda has often been a secret ingredient used in most kitchens to give fried foods a fluffy and crispy feel. A little pinch of baking soda added to your bhajiya batter can work wonders. It does this by forming bubbles in the batter, which then rises when fried, to give it that light and crispy feel. Excessive use of baking soda will only render your bhajiyas unpleasantly flavoured and porous. Just a pinch does the trick for that crispness you want without compromising on the flavour.
Add Hot Oil to the Batter
Another expert tip for having crispy bhajiyas is to add a tablespoon of hot oil to the batter before frying. This technique creates a better frying texture, and in some Indian cooking traditions, it's known as "moyan." What happens essentially is that the hot oil pre-cooks the besan so that when they hit the frying pan, the bhajiyas crisp up much more efficiently. Mix well the hot oil in the batter to ensure an even consistency. This step not only enhances the crispiness but also adds a layer of richness to the flavour, making your bhajiyas irresistible.
Start with Hot Oil, Then Cook on Low Flame
Temperature control plays a critical role when frying bhajiyas. For an extra layer of crispiness, start by dropping the bhajiyas into the hot oil. This initial high temperature helps seal the batter, giving it a crispy outer layer. Now, after a minute or so, on low flame, continue frying until they turn golden brown. This double-frying method will ensure that the bhajiyas are well-cooked from the inside and remain crispy from the outside. It will avoid extra oil absorption due to gradual cooking over a lower flame.
Double-Fry for Extra Crispiness
Those who want an ultra-crispy texture should then double-fry. Now, this is how restaurant French fries are made. First, fry the bhajiyas until they are just cooked, not brown in colour, then remove them from the oil and let them cool for some time. Again, refry in hot oil until golden and crispy. This step ensures further reduction in moisture content, therefore keeping the bhajiyas crispy for a longer time, even after cooling.
