Keep Your Pakoras Crispy, Use These Tips

Usually, a batter consisting of gram flour is used to make pakoras. The next time you want to make them, however, consider incorporating some rice flour into your batter. Since rice flour does not absorb as much oil as gramme flour does, it contributes to the pakoras' crispiness. 

Use Cold Water 

Use of cold water is the next consideration to make when making the batter. Because the batter is cold, it won't absorb a lot of oil. To prevent ruining the shape of your pakoras, avoid adding too much water. 

Do not over-stir the batter if you are using maida. This causes the batter to expand out and causes gluten to develop. As a result, the pakoras would soak up a lot of oil and become soggy. 

The crispiness of your pakoras is also greatly influenced by the type of utensil you use. Fry them in a kadhai or heavy bottom pan to maintain the right temperature. They can also be prepared in an air fryer. 

We often place the pakoras on a paper towel after cooking them. However, as steam gathers beneath them, this makes them more soggy. Transferring them on a wire rack is the best way to keep them fresh for an extended period of time.