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Hot pakoras with tea are delicious during the monsoon season. However, when frying pakoras, they often absorb too much oil, ruining both their taste and texture. Consequently, they become unappetizing. If you face this problem, this article is for you. Master Chef Pank Bhadoria shared a video on his YouTube channel, offering some easy kitchen tips that will help pakoras absorb less oil and remain crispy on the outside. Let’s explore these simple tips.

Tips for Making Crispy Pakoras

Pay special attention to the oil temperature: When cooking pakoras, you should pay special attention to the oil temperature. If the heat is too high, the pakoras will quickly brown. This means they will cook on the outside but remain undercooked. However, if you slow down the heat, the pakoras will absorb too much oil and taste unappetizing. Therefore, when making pakoras, the flame should be neither too high nor too low, but rather medium.

How to check the oil temperature: To check the oil temperature, dip a scoop or ladle into the oil. If it starts bubbling immediately, it means the oil is ready for frying pakoras.

Salt the oil: To make crispier pakoras and to ensure they absorb less oil, add salt to the oil. Adding a little salt to the hot oil before frying helps the pakoras absorb less oil. It also regulates the oil surface and prevents them from sticking.

Semolina-Rice Flour: To make gram flour pakoras even more crunchy, you can use semolina in the batter. Additionally, adding a little rice flour or a spoonful of hot oil to the batter enhances the crunch and prevents them from absorbing too much oil.