date:Sep 24, 2012
become. But since the purpose of the batter is to add a crisp shell and to prevent the vegetable from drinking oil, I stir a little besan into water (with salt and maybe red chilli powder) and test if it holds. After that, the first frying must be done quickly, because the salt in the batter is going to make the veggies sweat and dilute the batter further. So while the batter is being mixed, oil in a karahi should be heating, almost to smoking. I like mustard oil, but that is a matter of persona