Deep Frying Tips in Hindi: Samosas, Kachoris, Pakoras, or Gulab Jamun – if they are deep-fried properly, they do not become oily. Learn the perfect way to deep-fry with Sanjeev Kapoor’s 10 easy yet professional tricks.
Chef Sanjeev Kapoor Cooking Tips: People love fried foods like samosas, kachoris, pakodas or gulab jamuns. There is hardly anyone who does not eat these crispy foods. Indian food seems incomplete without them. The truth is that people of all ages like the taste of crispy pakoras or gulab jamun soaked in syrup. Although it is often said that fried foods are unhealthy, the truth is that frying the right way can significantly reduce the risk.
Deep frying does not just mean heating oil in a pan and adding ingredients to it. There are some simple rules that can help minimize the damage caused. If these things are kept in mind, the food will not absorb much oil, nor will there be any compromise on the taste. But the question arises: what are these rules after all? Renowned chef Sanjeev Kapoor shares some smart tips and tricks to make deep frying easier and better. Let’s take a look at his 10 tried-and-true methods that you should keep in mind before frying anything.
It is very important to choose the right oil
Sanjeev Kapoor says that it is best to choose neutral flavored oil for deep frying. He says that the oil should not be too aromatic or spicy, otherwise it can spoil the taste of the food. For example, in Bengal people use mustard oil because it has a good smoke point and is also beneficial for health.
The oil should not be too hot or cold.
Correct temperature of oil is very important. In very hot oil, food can burn from outside and remain undercooked from inside. Food in cold oil absorbs too much oil and becomes very heavy. Therefore, heat the oil properly.
drain the water thoroughly
If you soak something in water before frying, dry it thoroughly. Even a little wet thing kept in oil may splash, causing irritation. This is also important for security.
Do not put too many things in the pan
Frying too many things at once can lower the temperature of the oil, due to which the food does not cook properly. Fry in small quantities so that everything is fried evenly and thoroughly.
Test when the oil is hot.
Before adding anything, check whether the oil is hot or not. The method of checking oil is very easy. To check, drop a little batter into the oil. If it rises immediately, the oil is ready. But, if it settles, the oil needs to be heated further.
shake off excess breadcrumbs
Cutlets or snacks are coated with breadcrumbs or semolina. In this case, dust off lightly before frying. Too many crumbs may fall into the oil and burn, spoiling the taste of the next batch.
no hurries
Chef Sanjeev Kapoor says that it is very important to be patient while frying. There is no need to turn the food again and again. Stirring too much can break the food, which can waste the oil.
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Use the right utensils and spoons
According to Chef Sanjeev, it is best to use a ladle with holes while frying. More oil gets removed easily. Deep, round bottomed pans help in better frying with less oil.
clean oil after every batch
Small pieces of onion, coriander or spices may burn in the oil while frying. Therefore, remove these burnt bits after every batch to avoid spoiling the taste of the next batch.
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Keep all pieces the same size
Whatever you’re frying, make sure all the pieces are evenly distributed. This ensures that everything gets cooked evenly and evenly, leaving no raw or over-burnt pieces.