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Enjoyment of pakodas and precautions in their preparation

Everyone likes the fun of eating pakodas. Often people like to eat hot pakodas to welcome guests or with evening tea. These pakodas are delicious, but one problem is that they often absorb too much oil.

It is generally believed that pakodas absorb oil when the oil is not hot enough or there is too much oil in the pan. But this is not always true. You will be surprised to know that the texture of the batter and small mistakes made in it also play an important role in the oil absorption of pakodas. Let us know which batter mistakes hinder the crispiness of pakodas and make them heavy and oily.

having too thin batter

having very thin batter

This is the most common mistake in making pakodas. When more water is added to gram flour, the batter forms a thin layer on the surface of the vegetable instead of forming a strong layer. This layer can shrink quickly during frying, causing small voids to form in it. These places later start absorbing oil. Always keep the batter thick enough to coat the vegetables evenly when dipped in, but not so thick that it forms a thick, dough-like layer.

make the batter too thick

make the batter too thick

Some people are troubled by the thin batter and add gram flour again and again, which is another mistake. Due to this, the batter becomes so heavy that the outer layer of the pakoda becomes thick. The moisture inside the thick layer takes more time to come out. If the pakoda is not cooked properly, it may remain soggy from inside despite appearing ready on the outside.

adding salt to the batter too early

add salt to the batter too early

This seems like a small mistake, but it can have a big impact in vegetable pakodas. Salt draws water from vegetables. If onions or other moist vegetables are left with salt for too long, they may release excess water, causing your batter to gradually become runny. Therefore, do not increase the quantity of gram flour in the beginning, rather adjust the gram flour after seeing the correct consistency of the batter after the onion releases moisture.

Author: Mithali Jain

– Mithali Jain