Discover which flour types lead to crispy, flavorful pakoras with great texture.
1 Answer
The best flour for 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 for several reasons. Its unique composition allows it to create a batter that coats vegetables or other ingredients effectively, ensuring they cook evenly. When fried, besan develops a delightful crispiness that is characteristic of good pakoras.
While besan is the primary flour, some recipes incorporate a small amount of rice flour to enhance the crispiness further. A tablespoon or two of rice flour added to the besan batter can make a noticeable difference in the final texture.
Avoid using all-purpose flour or wheat flour as the main component of your pakora batter. These flours tend to absorb more oil and result in a heavier, less crispy pakora.
Pro Tip:
Sift the besan before mixing the batter to remove any lumps. This will ensure a smooth and even batter consistency, leading to better-textured pakoras.