Some pointers while deep frying
It is best not to reuse the oil that has been used for deep frying. To reduce the quantity of oil used in one-time frying I place about half-inch oil in a small heavy-bottomed pan. The oil is just enough to allow the bajji to float while deep frying. When this oil gets used up you can add another small quantity to continue frying.
Maintaining the temperature helps the bajjis not to absorb a whole amount of oil. This is where the heavy-bottomed pan comes handy. It maintains the heat achieved with medium constant heat.
To test if the oil is ready, drop a small bit of the batter into the hot oil (not smoking hot). If it sizzles instantly and floats the oil is ready.