By Deepali Verma
August 3, 2024
Monsoons and bhajiyas are a match made in heaven. Here's how to ensure your bhajiyas turn out irresistibly crispy every time.
Adding a bit of rice flour to the besan (gram flour) gives your bhajiyas a crunchier texture. Use a 3:1 ratio of besan to rice flour for best results.
A small amount of baking soda in the batter can make a big difference. It helps the bhajiyas puff up and become lighter and crispier.
Mixing a spoonful of hot oil into the batter before frying helps in achieving a crispy outer layer while keeping the inside soft.
Start frying bhajiyas in hot oil to seal them, then reduce the flame to cook them evenly. This technique ensures they are cooked through without becoming soggy.
For the crispiest bhajiyas, fry them twice. First, fry them until they're light golden, then remove and let cool. Fry them again until they reach a deep golden-brown colour.