By: Nikita Nikhil
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Monsoon is at its peak, and there's nothing better than indulging in crispy pakoras. But are they turning out to be too oily? Here's how you can fix this.
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A runny batter doesn't coat veggies properly, causing them to absorb more oil. Keep the batter thick and consistent to get crispy and oil-free pakoras.
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Adding pakoras to oil that isn't hot enough makes them soggy and greasy. Always wait till the oil is medium hot before adding the pakoras to the pan.
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Putting too many pakoras in at once drops the oil temperature. Fry in small batches to maintain heat and get golden, crunchy pakoras.
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Too much rice flour can make pakoras hard, while too little makes them oily. Balance besan with some rice flour to get the perfect crispiness.
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Letting pakoras sit in oil after frying increases greasiness. Remove them properly and place on a tissue-lined plate to soak up extra oil.
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Frying in reused or stale oil breaks down the batter and increases oil absorption. Always use fresh oil for lighter, crispier pakoras.
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For more pakora recipes that match the monsoon mood, click here.
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