Spinach Round Pakoda Recipe: 59 Photos
Palak Pakoda (2 Ways) » Dassanas Veg
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. ...
- Add water, and that too cold/ice water. ...
- The way you place the pakora batter in the hot oil matters. ...
- Fry them until they're golden brown for that satisfying crunch!
However, try adding some rice flour to your batter the next time you plan to make them. Rice flour helps make the pakoras crispy as it does not soak up as much oil as gram flour. The next thing to keep in mind while preparing the batter is to use cold water. Since the batter is cold, it will not absorb too much oil.
The pakora is known also under other spellings including pikora, pakoda, pakodi and regional names such as bhaji, bhajiya, bora, ponako, and chop.
Pakora are crispy fritters made with vegetables like onions, potatoes, gram flour, spices and herbs. Also known as pikora or pakura, it is a popular snack and street food from the Indian sub-continent. You will find many kinds of pakoras made in the homes, restaurants and street stalls.
Though adding baking soda helps the pakoda to have a soft texture. Adding hot oil in the batter: in the gram flour batter, you can also add 1 or 2 teaspoons of oil. This makes the onion pakoda crisp and it absorbs less oil while frying. Frying temperature: The temperature of the oil has to be correct while frying.
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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!
