By Aditi Saraswat
August 8, 2026
Rainy evenings paired with hot pakoras are a true match made in heaven, but those soggy, oil-filled fritters can ruin the experience instantly. These simple frying and batter prepping tips will help you get the crisp, light pakoras that have a satisfying crunch, every time.
Use enough water to mix the ingredients nicely. A runny batter soaks more oil, and thus the pakoras feel soft and heavy instead of crispy.
Adding a little rice flour to the batter can give some extra crunch to every bite. It makes a lighter, crispier outer coating without altering the taste.
Always fry pakoras in small clusters, so that there is enough space between them. Overcrowding the pan lowers the temperature of the oil, making the fritters greasy and oily.
Keep the oil moderately hot while frying. If the oil is very hot, the outer layer browns too quickly, while if it is not, it makes pakoras oily and undercooked.
To get the restaurant-style crispness, fry the pakoras only until they are lightly golden, then let it rest for a short time, then fry again until it gets deeply crisp.