Amount of oil can be better controlled in shallow deep frying, but if deep frying is done at the right temperature, the amount of fat absorbed by the food is very little as compared to the amount absorbed during shallow frying. … Baking food is also an effective alternative to deep frying.
Beside above, how do you fry with less oil?
Sautéing and stir-frying—The most common question I get on this topic is how to sauté or stir-fry without butter or oil. The trick is to use small amounts of water or broth, adding just a small amount (1 to 2 tablespoons) at a time. Do this as often as needed to cook and brown the food, without steaming it.
Secondly, why do Puris become hard?
Why is my poori hard? Lack of moisture in the dough, meaning dry and crumbly dough can yield hard puris. The other reasons are frying them at low temperature for long time & frying them in oil that is not hot enough. Also rolling them too thin can make it hard.