In a recent article, renowned chef Sanjeev Kapoor outlines ten essential tips for deep frying, aiming to help home cooks prepare their favorite crispy dishes like samosas and gulab jamun while minimizing health risks. Kapoor emphasizes that fried foods, such as pakoras and kachoris, are staples in Indian cuisine, and with proper techniques, the unhealthy aspects traditionally associated with frying can be significantly reduced.

One of the key points he raises is the importance of selecting the right oil for frying. Different oils have different smoke points, and choosing an appropriate one can impact both the taste and the healthfulness of the dish. Moreover, Kapoor mentions guidelines that allow for frying without excessive oil absorption, encouraging cooks to adhere to specific techniques to achieve the desired flavor and crunchiness without compromising their health.

Chef Kapoor's insights cater to the widespread love of fried foods in India, addressing concerns about health while not sacrificing the beloved crispiness that accompanies these dishes. His advice is timely as many look for ways to indulge in traditional recipes without the guilt associated with their indulgent nature, making his tips both practical and appealing to a broad audience.