Samosas, pakoras, puris, or French fries—deep-fried snacks are everyone’s favorite, but the excess oil that comes with them often makes people hesitate. Oily fingers, greasy plates, and heavy food can take away all the joy of eating these treats. Many even avoid frying at home, thinking there’s no way around the oil.

But that’s not true.

According to renowned chef Sanjeev Kapoor, deep-frying doesn’t have to mean oil-soaked food. When done with the right techniques, fried snacks can be crispy, golden, and surprisingly light. The secret lies in understanding oil, temperature, and timing.

Here are 7 expert-approved deep-frying tricks that will make your homemade snacks taste better and absorb far less oil.

1. Use the Right Oil for Frying

Choosing the correct oil is the first and most important step. Always opt for oils with a high smoke point, such as refined oil, groundnut (peanut) oil, or mustard oil. Oils that burn quickly cause food to soak up more oil and lose flavor.

2. Heat the Oil Completely Before Adding Food

Adding food to lukewarm oil is a common mistake. When the oil isn’t hot enough, ingredients absorb oil instantly. Properly heated oil helps food cook quickly from the outside, making it crisp instead of greasy.

3. Avoid Overcrowding the Pan

Frying too many items at once lowers the oil temperature. This results in soggy, oily snacks that cook unevenly. Always fry in small batches to maintain consistent heat and better texture.

4. Don’t Stir Again and Again

Constant stirring breaks the outer coating of pakoras or puris. Let the food sit undisturbed for a few seconds so the crust can set. Once firm, gently flip for even cooking.

5. Dry Ingredients Thoroughly

Water and oil don’t mix. If vegetables or potatoes are wet, the oil will splatter and the food won’t turn crispy. Always pat ingredients dry before frying to get that perfect crunch.

6. Check Oil Temperature Without a Thermometer

To test if the oil is ready, drop a small piece of batter or food into it. If it rises to the surface immediately, the oil is at the right temperature. If it sinks or takes time to rise, wait a little longer.

7. Remove Excess Batter or Breadcrumbs

Extra coating falls into the oil, burns quickly, and makes the oil dirty. Shake off excess batter or breadcrumbs before frying to keep the oil clean and the food lighter.

The Bottom Line

Perfect deep-frying isn’t about using more oil—it’s about using oil wisely. With the right temperature, correct oil, and a little patience, you can enjoy samosas and pakoras that are crispy outside, soft inside, and far less oily.