Explore the reasons behind soggy pakora and how to keep them crispy longer.
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 allowing excess oil to drain properly.
Detailed Explanation:
Several factors contribute to soggy pakoras. Firstly, frying at a temperature that's too low prevents the batter from crisping up quickly. This allows the pakoras to absorb more oil, making them greasy and soft. Secondly, overcrowding the frying pan lowers the oil temperature, exacerbating the oil absorption issue. When too many pakoras are added at once, the oil cools down significantly, leading to a longer cooking time and increased oil uptake. Finally, insufficient draining of the pakoras after frying also contributes to sogginess. If the pakoras are left to sit in the oil or placed directly on a plate without proper drainage, they will retain excess oil and become soggy as they cool. The steam released from the pakora also gets trapped, further softening the batter.
Pro Tip:
Ensure your oil is at the correct temperature (around 175°C or 350°F) before adding the pakoras. Use a thermometer to monitor the temperature and fry in batches to avoid overcrowding the pan.