Anything coated in batter, breadcrumbs or gram flour tends to hold on to oil more than plain food. Once a layer of coating is added, the surface becomes rough, porous and highly absorbent. That is why vegetable cutlets, bread pakoras, fish fingers, croquettes and many street-style fried snacks emerge from the pan with a glossy, oil-heavy finish.
The coating is designed to brown and crisp, but if the heat is too low or the oil is not managed well, the crust absorbs fat instead of sealing quickly. This is where the food can become greasy very fast. A snack that should feel light and crisp ends up heavy, soft underneath and sometimes oily enough to leave a mark on the plate.
