Tips for perfect kadhi pakora: If there is a curry and there is no pakoras in it, it looks incomplete. But when pakoras become hard, dry or too much oil absorbers, the whole taste gets spoiled. Therefore, it is important that the pakoras become very soft, spongy and light which dissolve in the mouth. Here are some very effective tips and tricks, which you can also make perfect pakoras by adopting.
Tips for perfect kadhi pakora
Whisk gram flour well: When adding water to gram flour, beat it very well with the help of hands or mixer. This fills the air in the batter and pakoras are made bloated.
Put a little salt and keep the batter for 10–15 minutes: By giving rest to the batter for a while, gram flour flourishes and pakoras become soft from inside.
Add a little baking soda: By adding a pinch of baking soda to 1 cup gram flour, pakoras are very light and spongy. But keep in mind, pouring more can cause bitter pakoras.
Use moist vegetables like onion or spinach: Things like onion, spinach or gourd give moisture to pakoras, so that they remain soft.
Keep oil temperature right: Oil is neither too hot nor cold. Fry pakoras on medium flame. In very hot oil, pakoras will be burnt out and will remain raw inside.
After frying, pour the pakoras in hot water: After frying the pakoras, put it in warm water for 5 minutes, then press it with hand and remove the water. This causes pakoras to become even more soft and spongy – twice the taste as soon as you put it in the curry!
Squeeze the dumplings lightly before putting it in the curry: Squeeze the dumplings with a light hand and put it in the curry, so that it absorbs the curry and tastes it inside.
