Learn the science of flours and fats for crispy Diwali snacks
Live MintEven the most deeply spiritual Indian person is unlikely to disagree with the fact that our festivals are only notionally about the supernatural and entirely about the food that accompanies them. The third component is fat, and this is particularly crucial when using wheat flours because fats shorten gluten structures and prevent your snack from becoming too chewy. To add a bit of air inside the dough that will prevent it from becoming rock-hard post deep frying, and to also ensure an even brown colouring because soda accelerates the Maillard browning reaction. Then comes the frying oil temperature—for snacks that are thin, use a higher temperature like 170 degrees Celsius. When making thicker fried snacks, it’s also a good idea to use hot fat in the dough-making process because it pre-cooks the starches and you avoid the risk of an undercooked centre post-frying.
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