Sudden arrival of rain in the gap of heat. When it rains, the body freezes instantly. But how to add mind? For him a plate full of favorite pakoras next to a cup of steaming hot chai. But pakoras like that are not enough anymore, they have to be very crispy (Crispier Pakoras). What’s the fun if the pakora doesn’t crack when you bite into it?
And so exactly how to make the most delicious pakoras, the search continues. Bengali homes often make a traditional besan-water batter, which is used to coat the grill. It gives golden color to any pakora. The taste also increases several times. Because gram flour is basically gram flour. It is mixed with water in proper proportion, then potato-onion-eggplant etc. are chewed in it. And then it is added to the boiling oil. This batter does not come off easily from the vegetables.
On the other hand, many people prefer rice flour instead of gram flour. After making chobale pakoras in a batter of rice flour, it becomes extremely crunchy. It remains so for a long time. Although it doesn’t make a huge difference in terms of taste, biting into such pakoras while sipping hot tea is heavenly.
Which one to choose though?
However, experts in this regard say that both are needed to make pakora crispy and keep its taste intact. First, mix 3 tablespoons of rice with one cup of gram flour. Then slowly pour water into it to make a mixture. Care should be taken not to make the mixture too thin. But even if the excess glue remains, it will not want to sit on the vegetables. If you make the batter by mixing gram flour and rice in the right proportion, the pakoras will have an outstanding taste.
If you want to make hearty crispy pakoras, add some more homemade tricks.
1. Instead of dropping the battered vegetables into the boiling oil, drop them while the oil is still medium hot. Because sometimes when the oil gets too hot, the pakoras get burnt instead of being fried. As a result, it tastes bitter.
2. While making the batter, mix in half a teaspoon of baking soda before adding the water. It increases the crispiness of the pakoras.
3. While making the batter, mix a teaspoon of oil in it. This makes the pakoras oily before they are released into the hot oil. As a result, it does not crack unless it is left in oil. Gets fried easily.
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