Some of Asian recipes in AllEasyRecipes.com suggest that the Indian "KARHAI" and the Chinese "WOK" be used as deepfrying utensils.
Karhai
Wok
The karhai is deeper and narrower than the wok, but both have rounded bottoms, so that as little as 3 cups of
oil will fill them to a depth of 2 or 3 inches for deep frying.
