Lifestyle Desk: Just hearing the name of hot samosa, kachori or pakoda makes the mouth water. As soon as they come out of the pan, their crisp taste doubles the fun with tea, but many times when you eat a snack that looks crispy on the outside, you realize that it is filled with too much oil. Excess oil not only spoils the taste but also makes the snack heavy and greasy.
Actually, some small mistakes during deep frying become the reason for this. If you also want to make perfect crispy snacks at home, then keep these 10 things in mind.
Heat the oil to the right temperature. If the oil is too cold, the snack will absorb too much oil and if it is too hot, it may brown quickly from outside and remain raw from inside. Therefore, before frying, it is important to heat the oil thoroughly on medium to medium-high flame.
Do not put too many things in the pan at once. Putting too many samosas or pakodas at once causes the temperature of the oil to drop suddenly. This can cause the snacks to absorb more oil. Always keep enough space in the pan.
Pay attention to the moisture of the batter. If the pakoda batter is too thin, it can spread in the oil and absorb more oil. Keep the consistency of the batter such that it sticks well to the ingredients.
Do not keep the ingredients too wet. If there is too much water in the vegetables or other ingredients, the oil may sputter and frying may not happen properly. Dry off excess moisture with a cloth or paper towel before frying.
Knead the samosa-kachori dough properly. If the dough is too soft, the outer layer of the fried item may be relatively smooth. For samosas and kachoris, keep the dough neither too hard nor too soft.
Fry kachoris and samosas on the right flame. Avoid frying these snacks only on high flame. By frying slowly on medium flame, the crust gets cooked well and the crispiness also improves.
Check the oil temperature frequently. The oil temperature may change after each batch. So let the oil come back up to the right temperature before adding the next batch.
Use the right oil: For deep frying, choose an oil that is stable at high temperatures and does not taste too spicy. It is also better to avoid using the oil repeatedly.
Do not keep the snacks in a plate immediately after frying. After removing them from the pan, keep the snacks on a wire rack or a sieve where excess oil can drain out. Due to this, the oil accumulated below will not go back into the snack.
Carefully add cold-wet ingredients to hot oil. It is important to remove excess moisture from the ingredients before frying. Especially in pakodas containing vegetables and batter, this precaution helps in reducing oil splashes and also helps in giving better texture.
By keeping these small things in mind, home made samosas, kachoris, cutlets and pakodas can be made more crisp and less greasy.
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