Tips to Keep Your Pakoras Crispy for Longer

Enjoying Crispy Pakoras with Tea

There's nothing quite like savoring hot pakoras alongside a cup of tea in the evening. However, it's common for gram flour (besan) pakoras to lose their crispiness soon after frying, making them less enjoyable.

Pakoras often become soggy because the steam that builds up during frying escapes as they cool. If you place them directly on a plate or paper towel, the moisture gets trapped underneath, leading to a loss of crunch.

To keep your pakoras crispy for a longer time, consider these helpful tips.

Effective Tips for Crispy Pakoras

**Incorporate Rice Flour**
Adding rice flour to your gram flour batter can help maintain the crispiness of the pakoras. For every cup of gram flour, mix in 2–3 tablespoons of rice flour. If you increase the gram flour, adjust the rice flour accordingly, ensuring it doesn't overpower the flavor.

**Use Cornflour**
Mixing cornflour into the batter can also enhance crispiness. A great method is to combine 2–3 tablespoons of cornflour with 1 teaspoon of hot oil and 1 cup of gram flour. This technique keeps the pakoras crunchy on the outside while remaining soft inside. However, be cautious not to add too much cornflour, as it can make them overly hard.

**Cold Water for the Batter**
Using cold water to prepare the gram flour batter can help reduce oil absorption during frying, which improves the texture of the pakoras. Just be careful not to add excessive water when mixing the batter.

Baking Soda and Arrowroot Powder
Adding a pinch of baking soda and a teaspoon of arrowroot powder to the gram flour batter can also be beneficial. The baking soda aids in puffing up the pakoras, while the arrowroot powder contributes to their crispiness.

PC Social Media