As the monsoon season rolls in, the craving for chai and pakodas becomes irresistible. Celebrity nutritionist Rujuta Diwekar even endorses this classic combination as the perfect 4 pm snack on rainy days, provided portion control is maintained. So, if the weather has you rushing to the kitchen to whip up some bhajiyas or pakodas, here are some expert-approved tips to ensure they turn out perfectly crispy.
Chef Vikram Arora, co-founder and culinary editor of Nksha restaurant in Churchgate, shared his secrets with indianexpress.com on making the crispiest pakodas. His first tip is to ensure the batter’s consistency is just right. It should be thick enough to coat the vegetables adequately but not so thick that it turns lumpy. Conversely, a runny batter can result in soft pakodas due to the higher water content.
Another crucial step in achieving crispy pakodas is to let the batter rest for 20-25 minutes. This resting period allows the ingredients to mix thoroughly, enhancing the batter’s texture and making it more cohesive. This step is often overlooked but is essential for that perfect crunch.
Chef Arora also emphasizes the importance of using the right oil temperature. The oil should be hot enough to create an immediate sizzle when the batter is dropped in, but not so hot that the pakodas burn on the outside while remaining undercooked inside. Maintaining a consistent medium-high temperature is key to achieving that golden-brown crispiness.
Adding a pinch of baking soda to the batter can also help. This ingredient introduces air into the batter, making the pakodas light and fluffy while retaining their crisp exterior. Chef Arora advises mixing the baking soda into the batter just before frying to maximize its effectiveness.
Furthermore, the choice of vegetables and their preparation can significantly impact the final result. Vegetables should be sliced evenly to ensure they cook uniformly. For extra crispiness, lightly dusting the vegetables with dry flour before dipping them into the batter can make a notable difference.
Lastly, drain the fried pakodas on paper towels to remove excess oil, which keeps them from becoming soggy. Serving them immediately ensures they remain at their crispiest.
By following these expert tips, you can enjoy perfectly crispy pakodas that complement your hot.
By following these expert tips, you can enjoy perfectly crispy pakodas that complement your hot cup of chai, making rainy days even more delightful. But there’s more to explore in the world of pakoda-making.
Chef Arora also suggests experimenting with different flours to achieve unique textures and flavors. While besan (gram flour) is the traditional choice, incorporating rice flour or cornflour can add extra crunch. A mixture of these flours can create a pakoda that’s crispy on the outside and tender on the inside.
Seasoning is another crucial aspect. While salt and turmeric are standard, adding a pinch of ajwain (carom seeds) or jeera (cumin seeds) can elevate the flavor profile. Freshly chopped coriander leaves, green chilies, and ginger can add a burst of freshness and spice, making your pakodas stand out.
Another pro tip from Chef Arora is to avoid overcrowding the frying pan. Dropping too many pakodas at once lowers the oil temperature, resulting in greasy, unevenly cooked pakodas. Fry in batches to ensure each pakoda gets the attention it deserves, maintaining the oil’s temperature and ensuring even cooking.
If you’re health-conscious but still crave that crispy texture, consider air frying or baking your pakodas. While traditional frying gives the best crunch, these methods can significantly reduce the oil content while still delivering a satisfying snack. Just be sure to lightly brush or spray the pakodas with oil to achieve a similar golden-brown finish.
Beyond the classic potato or onion pakodas, don’t hesitate to get creative with your ingredients. Paneer, spinach, and even non-traditional options like zucchini or mushrooms can make for delicious variations. The key is to ensure the chosen ingredients are coated evenly with the batter and fried to perfection.
Enjoying pakodas is not just about the taste but also about the experience. Pair them with a variety of chutneys like tangy tamarind, spicy mint, or a cooling yogurt dip. This not only enhances the flavors but also adds a delightful contrast to the crispy pakodas.
