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Use leftover bread to create an extra crunchy and feather-light bhaji.
A pinch of baking powder will give the bhajis lightness and lift.
Use a cooking thermometer to ensure your oil temperature is between 180°C/355°F and do not overcrowd the oil with too many bhajis at once.
Drain the bhajis in a colander with a plate underneath to remove excess oil. This is a better option that kitchen towel.
For extra crispness, allow the fried bhajis to cool slightly and then before serving, fry again, or in the air fryer or oven.