Learn what leads to soggy pakora and how to keep them crisp long after frying.
1 Answer
Pakoras become soggy after frying due to trapped steam and oil absorption. This is often caused by frying at too low a temperature, overcrowding the pan, or not draining them properly.
Detailed Explanation:
Several factors contribute to soggy pakoras. Firstly, frying at too low a temperature prevents the pakora from crisping up quickly. This allows the pakora to absorb more oil, making it greasy and prone to sogginess. Secondly, overcrowding the frying pan lowers the oil temperature and steams the pakoras instead of frying them. The steam prevents the batter from becoming crispy. Thirdly, insufficient draining after frying allows excess oil to remain on the pakoras, leading to a soggy texture. Finally, storing pakoras in an airtight container while they are still warm traps steam, which softens the crispy exterior. Using a batter that is too thin can also contribute to oil absorption and sogginess. The ideal batter should be thick enough to coat the vegetables evenly without being too heavy.
Pro Tip:
To maintain crispiness, place freshly fried pakoras on a wire rack to allow excess oil to drip off and air to circulate. Avoid stacking them directly on top of each other, as this traps steam and makes them soggy.