By Shireen Jamooji
Pakodas are a year round crunchy treat that's enjoyed in homes around India. But you might be making some fundamental mistakes that lead to your pakodas being less th
This results in dense pakodas. Instead, use chilled sparkling water or ice-cold water to make the batter light and crispy.
A thick batter leads to heavy and oily pakodas. Add water gradually to achieve a smooth, pourable consistency.
Overcrowding lowers the oil temperature, resulting in soggy pakodas. Fry them in small batches, giving each pakoda enough space to cook evenly.
Fluctuating heat causes unevenly cooked pakodas. Maintain a constant medium-high heat throughout frying for crispy and golden pakodas.
Not allowing the batter to rest leads to dense pakodas. Let the batter rest for at least 15 minutes to ensure light and airy pakodas.
Neglecting to add salt and spices to the batter results in bland pakodas. Season the batter adequately to enhance the flavour.
Certain oils, like olive oil, have low smoke points, leading to greasy pakodas. Opt for oils with high smoke points, such as vegetable or peanut oil, for better frying results.