Frying

How to do it

1. Heat the oil or ghee in a kadai on a medium flame.
2. Test it: drop in a pinch of dough or a drop of batter. If it rises to the top straight away, the oil is ready.
3. Slide the food in gently, a few pieces at a time, so the oil stays hot.
4. Turn it with a kunch or jharan (perforated spoon) for an even colour, then lift it out and drain.

Tips

• Puri: press each one gently with the perforated spoon so it puffs.
• Tuk: fry the potatoes until half done, flatten them, then fry again until crisp.
• Gulab jamun: a slow flame, so they cook through before they brown.
• Boondi: let the batter drip through the jharan on its own.

Practise it

On the path to learning Bhatia cooking.

TukDouble-fried potatoes (Batatay ja Tuk)Stage 2: Sakhree classicsPuriPlain whole-wheat puri, deep-friedStage 4: Nashto and breadsBoondi ja LadooSweet gram flour dumpling ballsStage 5: Sweets and festival food

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