When the weather transitions from the scorching heat of the summer to a mellow breeze followed by some drizzles, you naturally crave something warm and crunchy. And when the drops fall on your window pane, something distinctly common happens in Indian households. Yes! Chai and pakora.
If the weather is making you crave hot and crispy bread pakoras, what’s stopping you from making them? But before you head to the kitchen, here are a few tips that can help you make the crispiest bread pakoras ever. So, heat up some oil or preheat your air fryer for this season’s best batch of bread pakoras.
Choose Your Bread
The secret to the perfect bread pakora is the crunchy exterior, a savoury filling, and soft inside. So, don’t just pick up the closest pack of white bread you find that could get soggy when dipped into the batter. Having said that, a secret hack is to use slightly old bread as it would absorb less batter, making the texture much crispy.
Use Rice Flour
While the traditional recipe of bread pakora includes a batter containing besan (chickpea flour), adding rice flour or corn flour can help make it crispier. Just ensure that you use it in the right proportion, as besan will still be the essence of the bread pakora.
Perfecting The Batter
The crunch of the bread bakora depends greatly on the consistency of the batter. If your batter is too thin, the bread will not be well-coated, which will result in an undercooked bread pakora. On the other hand, a thick batter will make the pakora dense and the inner filling undercooked. Thus, it is important that you make a smooth batter with a slightly thicker consistency than a pancake.
Let The Batter Rest
There is no denying that the craving for bread pakoras can get really strong. But to get the crispiest snack, you’ll have to be patient and let the batter rest for at least fifteen minutes. The resting time allows besan to plump which in turn gives you more crunch.
Frying Temperature
Lastly, the temperature of the oil while frying is important. If the oil is not hot enough, the pakoras will be soggy. But if the oil is too hot, the outer layer can even get burnt. The ideal temperature for the oil is 180°C, which can be attained by heating the oil on a medium flame.