Who does not love to eat a lot of pakoras in monsoon? As soon as you bite, the outer layer will crumble, and the soft inside will come to your mouth. But most of the time pakoras don't want to be crispy in humid weather. Sometimes it becomes soft, sometimes it absorbs excess oil. But what can be done? There are some simple methods that can be followed to make delicious crispy Pakodas at Home in your home kitchen regardless of the weather outside.
1. Is the batter going too thin?
One of the most common mistakes is adding too much water to the batter. When the batter is thin, it doesn't want to stick to the main ingredients, i.e. vegetables, cheese, eggs or meat. As a result, the pakoras become soft and oily. The batter should be of a consistency that is not too sticky, but should adhere well to the main ingredients.
2. Pay attention to what you are mixing in the batter
You can mix rice powder in the batter to give the right amount of crunchiness to the pakoras. When fried at the right temperature, pakoras with rice are several times more delicious than pakoras made with plain gram batter.
3. Do you give vegetables directly to the batter?
Many people wash the vegetables and add them directly to the batter. Vegetables naturally contain some water. Adding them directly can make the batter thinner and increase the chances of the pakora becoming soft. So it is better to drain the excess water after washing the vegetables.
In the case of onion pakoras, mix some salt in the chopped onion and keep it for a while. Add the onion to the batter only when the excess water comes out.
4. How much did you heat the oil?
If the oil is not hot enough, the pakoras will absorb more oil. Again, if the oil gets too hot, the outer layer of the pakora will get burnt, while the inner part will remain raw. So keep the oil on medium flame. First try to oil the batter a little. If it pops up immediately after dropping into the oil, the oil is at the correct temperature. But if it turns black very quickly, the oil is too hot.
5. How many pakoras leave together in oil?
Frying too many pakoras at once causes the temperature of the oil to drop quickly and does not fry evenly. Even if the pakoras are extra large in size, there is a chance that the insides will remain raw.
Not difficult, just a few easy steps once mastered. Monsoon afternoons and evenings are filled with delicious pakoras.