By Bhavana Verma
September 19, 2024
Pakoras always taste delightful in monsoon, but that pleasure does not last long as they become soft quickly. To keep your pakoras crispy and delightful for a long time, here are a few tips:
A pinch of baking soda in the batter helps give a light texture to pakoras and makes them crispy.
Rava soaks up extra moisture in the batter and makes pakoras crispy.
Use cold water when making the batter to keep pakoras from absorbing too much oil.
Create a lump-free batter to make the texture even and keep it from absorbing oil.
Dry the veggies before putting them into the batter, and if possible, take out extra moisture by coating the veggies with some salt and squeezing the water out.
Frying the pakoras half in the first time and then completely frying them in the second round keeps the pakoras crispy for a long time.
Keep the pakoras on a wire rack to drain the oil, as keeping them close to each other may create water vapours.