Want To Keep Your Pakodas Crispy For Long? Follow These 6 Tips

Who doesn’t love crispy pakoras? The sound of crunch is something that can entice every Indian, especially during monsoon season, as it is officially a fritters season for us. Crunchy pakoras with a hot cup of tea are soul food for millions. But when hot pakoras are piled on a plate you may notice that they quickly get soggy and lose their crunchiness with time. All those who love cooking often wonder how can they keep pakoras and fries crispy for a longer time? Here are a few hacks and tricks you will thank us for.

Double Fry The Pakoras

It’s an easy way to keep the pakoras crisp for a long time time. Fry your fritters first on a medium flame to cook them thoroughly, then take them out and fry them again in hot oil right before serving.

Add Rice Flour 

By adding rice flour to the regular gram flour batter makes crispy fritters. You can also add substitutes for rice flour such as maize flour, rawa, and cornflour. 

Use A Heavy Bottom Kadhai

The heavy bottom kadhai can help your pakoras to turn crispy. It helps maintain a proper temperature which is good for frying any item. Another alternative you can go for is an air-fryer.

Don’t Over Stir The Batter

If you’re using all-purpose flour (maida), make sure you don’t over stir the batter, by doing this it can become stretchy and collect high amount of gluten. This further makes the fritter absorb more oil and makes them soggy. Just stir them lightly to combine the ingredients and water together. 

Use A Wire Stand For Fritters 

We usually transfer our hot pakoras to a paper towel, cloth, thinking they absorb the excess oil. But using these can make your fritters go soft and soggy because of the steam collected underneath the paper. To avoid the sogginess you should always keep the pakoras or fried food on a wire stand to let them cool properly. This doesn’t let the fried food to collect steam and keeps them crispy, fresh for a long time. 

Learn how to make vegetable pakoras at home.