Deep-fried snacks are good for you
Amber Dias nds out why deep-fried delicacies are a healthier option in the monsoon.
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-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.”
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.