Shrimp Pakora Recipe: 59 Photos
Prawn Pakora
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FAQ
But when it comes to making and keeping them crispy, there are a few key tips: More veggies and less gram flour batter = light, airy, crispy. Using too much gram flour/besan will give you doughy or floury pakoras. Add water, and that too cold/ice water.
Here Are 5 Tips To Keep Pakoras Crispy For Long:
- Add Rice Flour. Pakoras are usually made using a gram flour batter. ...
- Use Cold Water. The next thing to keep in mind while preparing the batter is to use cold water. ...
- Don't Over-Stir The Batter. ...
- Use A Heavy Bottom Kadhai. ...
- Keep Them On A Wire Rack.
Pakoras are eaten as a snack or appetiser, often accompanied by chutney or raita. They are also offered with masala chai to guests at Indian wedding ceremonies.
Pakoras are deep-fried and contain large amounts of oil. Eating pakoras with tea can aggravate the digestive system. Metabolism slows down during the rainy season, which can aggravate the problem. Pakoras made from gram flour can lead to digestive problems.
Sodium carbonate is commonly used in the kitchen for making tasty crispy pakoras. Name the chemical compound commonly used by your mother in the kitchen for making tasty crispy pakoras or cake.
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
