Degchi
Posts tagged “Deep frying”
6 Degchi posts about deep frying, newest first. Latest: Medu Vada Oily, Flat or Won't Hold a Hole? Fixes. Oldest: How to Make Crispy Samosa: Fix Soft or Bubbly Pastry. Medu vada fails in three ways: it soaks up oil, it spreads flat, or it will not keep its hole. Each one traces back to the batter.
Medu Vada Oily, Flat or Won't Hold a Hole? Fixes
Medu vada fails in three ways: it soaks up oil, it spreads flat, or it will not keep its hole. Each one traces back to the batter.
Can You Reuse Frying Oil? Pakora, Fish and Samosa Rules
A pan of oil is expensive, and tipping it after one batch of pakoray feels wasteful. Here is how to reuse frying oil safely and when to let go.
Why Won't My Puris Puff? Flat and Oily Puri Fixes
A good puri balloons in seconds. A bad one sinks and drinks oil. Dough firmness, oil heat and rolling thickness are the three things to check.
Chole Bhature Recipe: Dark Chole, Puffed Bhature
Bhature that stay flat are usually an oil-heat or rolling problem, and pale chole is a colour trick away from fixed. Both, with real amounts.
Pakora Recipe Crispy, Not Oily: Batter and Oil Guide
Pakoras go limp or greasy for two reasons, a thin batter and oil that is too cool. Here is how to get both right.
How to Make Crispy Samosa: Fix Soft or Bubbly Pastry
Samosa pastry fails in two opposite ways, bubbly and bursting or pale and soft. Both trace back to the dough, the filling and the oil.