Deep-fried snacks are good for you

Am­ber Dias nds out why deep-fried del­i­ca­cies are a health­ier op­tion in the mon­soon.

Savvy - - Contents -

With the mon­soon down­pour comes the urge to cosy up with friends and fam­ily and dig into a siz­zling plate of pako­das, bha­jiyas, roasted corn and more. This, how­ever, is of­ten fol­lowed by the nag­ging voice in your head that re­minds you about how un­healthy fried food is. But that is not nec­es­sar­ily true. Deep-fried munchies have their ad­van­tages too. Let’s take a closer look.

DEEP-FRIED DE­LIGHTS

Deep-fry­ing essen­tially is a cook­ing method that in­volves sub­merg­ing food in fat or oil at a high tem­per­a­ture. Apart from cook­ing food quickly, deep­fry­ing seals in flavour, ten­der­ness and mois­ture of the food. But it’s not just great taste that makes deep-fried food ap­peal­ing.

Nu­tri­tion­ist and fit­ness con­sul­tant Mun­mun Ganer­i­wal ex­plains, “Eat­ing food ac­cord­ing to the sea­son has al­ways been a corner­stone of an­cient In­dian phi­los­o­phy. Hav­ing deep-fried good­ies dur­ing the mon­soon is health­ier than hav­ing them in any other sea­son. There is a rea­son why we want to have bha­jiyas or pako­das when it rains. Our body’s im­mu­nity is low dur­ing this sea­son and the chances of in­fec­tions, cold and flu are high. Hav­ing some­thing as calo­rie and nu­tri­ent dense as deep-fried food in­creases the body’s im­mu­nity and de­fends it from all ill­nesses.”

TECH­NIQUE TRI­UMPHS

Some re­search re­veals that the ab­sorp­tion of oil is less in deep-fry­ing as com­pared to shal­low fry­ing. How­ever, it is all a mat­ter of tech­nique. When deep-fry­ing food, it is essen­tial to heat the oil to the right tem­per­a­ture and main­tain it that way, so only the sur­face is ex­posed to the oil and a de­li­cious crust forms while the in­side is cooked just right. This tem­per­a­ture dif­fers depend­ing on the smok­ing point of the oil you are us­ing. If the tem­per­a­ture is too low, the crust forms slowly, thereby al­low­ing the food to ab­sorb more fat. And if the tem­per­a­ture is too high, the sur­face burns quickly, leav­ing the in­side un­der­cooked.

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