Learn why pakoras turn soggy and what steps help maintain crispness after frying.
1 Answer
Pakoras become soggy after frying due to trapped steam and oil absorption. This happens when the batter is too thick, the oil temperature is too low, or the pakoras are overcrowded in the pan.
Detailed Explanation:
Several factors contribute to soggy pakoras. Firstly, if the batter is too thick, it prevents the vegetables from properly releasing moisture during frying. This moisture then turns into steam, which gets trapped inside the pakora, making it soggy. Secondly, frying at a low oil temperature causes the pakoras to absorb excessive oil instead of crisping up quickly. The oil then saturates the pakora, leading to a greasy and soggy texture. Finally, overcrowding the pan lowers the oil temperature and steams the pakoras instead of frying them properly. This also increases oil absorption. Using the correct batter consistency, maintaining the right oil temperature, and frying in batches are crucial for achieving crispy pakoras.
Pro Tip:
To ensure crispy pakoras, add a tablespoon of hot oil to the batter before frying. This helps create a lighter and crispier texture by preventing excessive oil absorption during frying.