By Ujjainee Roy
February 29, 2024
If you want your homemade pakodas and fries to be crispier and munchier, there are a few simple switch-ups you can opt for. Let's explore some simple hacks which will make your pakodas crispier and yummier!
A combination of besan and rice flour creates a crispier texture. Rice flour adds extra crunchiness to the pakodas. Use a ratio of 3:1 (besan to rice flour) for best results.
Make sure that the batter is not too thick or too thin. A thick batter tends to create dense and soggy pakodas, while a thin batter can lead to oil absorption and softness. Aim for a smooth, pourable consistency that coats the ingredients evenly.
Adding a small amount of baking soda to the batter helps aerate it, resulting in lighter and crispier pakodas. However, be cautious not to overdo it, as excessive baking soda can impart a soapy flavor.
Heat the oil to the correct temperature before frying the pakodas. If the oil is not hot enough, the pakodas will absorb more oil and turn soggy. Use a deep-frying thermometer or perform a simple test by dropping a small amount of batter into the oil; it should sizzle and rise to the surface immediately.
Avoid overcrowding the frying pan or kadhai. Frying pakodas in small batches ensures they cook evenly and maintain their crispiness. Overcrowding can lower the oil temperature and lead to soggy results.
Use a slotted spoon to continuously agitate the pakodas while frying. This helps them cook evenly and ensures they become uniformly crispy on all sides.
Once the pakodas are golden brown and crispy, remove them from the oil and transfer them to a plate lined with paper towels. Allow the excess oil to drain off before serving to maintain their crispiness.