By: Nikita Nikhil
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Want to make crispy pakoras every time? These simple kitchen hacks will help you make the perfect pakoras, perfect to sate your rainy day cravings.
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Cold water slows gluten formation, making the batter lighter. A light batter means crunchier pakoras that stay crisp longer after frying.
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Mix 1-2 tablespoons of rice flour into besan. This trick gives pakoras a crispy texture and prevents them from absorbing too much oil.
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Frying too many pakoras at once drops the oil temperature. This makes the pakoras soggy. Fry in batches to keep them light and crunchy.
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Keep the oil at medium-high heat. Too low can make pakoras soak oil, too high can burn them from the outside while cooking through the inside.
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Drain pakoras on a wire rack and not paper towels. Tissues trap steam, making them soft. A wire rack lets steam escape, keeping them crispy.
To know how to creatively use leftover pakora batter at home, click here:
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