The key to making bread pakora crisp is to use the right proportion of flour in the batter. Besides besan, adding rice flour or cornflour in small quantities can help lend the additional crunch.
Use minimal water and keep the batter as thick as possible. The batter forms a thick coating around the bread slice, which becomes crisper after frying.
Oil should be pre-heated for deep frying bread pakoras. Hot oil ensures that they cook properly and also form a crunchy outer layer.
Once the oil is hot and the bread pakoras have begun to fry, reduce the flame and keep it on low. This is to ensure that the bread pakoras do not become overdone.
Chopped onions can add another whole level of texture and flavour to your bread pakora.