What's the the best flour for making pakora batter?

Question

Find out which flour choices lead to pakora with crunch and minimal oil absorption.

Answer 1

The best flour for making pakora batter is typically besan (gram flour or chickpea flour). It provides a nutty flavor and a light, crispy texture when fried.

Detailed Explanation:

Besan, also known as gram flour or chickpea flour, is the go-to choice for pakora batter due to its unique properties. Here's why:

1. Flavor: Besan has a naturally nutty and earthy flavor that complements the vegetables or other ingredients used in pakoras.

2. Texture: When fried, besan creates a light and crispy coating. It doesn't become overly dense or doughy like some other flours.

3. Binding Agent: Besan acts as an excellent binding agent, holding the batter together and ensuring that it adheres well to the vegetables or other fillings.

4. Gluten-Free: Besan is naturally gluten-free, making it a suitable option for those with gluten sensitivities or dietary restrictions.

While besan is the most common and recommended choice, you can sometimes use a small amount of rice flour in combination with besan to enhance the crispiness. However, besan should always be the primary flour in the batter.

Pro Tip:

Sift the besan before mixing the batter to remove any lumps. This will ensure a smooth and even batter consistency, resulting in perfectly coated and evenly fried pakoras.