What happens to pakoras if the frying oil is not hot enough?

Question

Find out how low oil temperatures affect pakoras—learn why you end up with soggy, oily results and how to fix it.

Answer 1

If the oil is not hot enough, pakoras will absorb too much oil and turn greasy, dense, and soggy instead of light and crispy.

Detailed Explanation:

When oil is too cool, the batter doesn't immediately seal upon contact. This causes oil to seep into the pakoras, making them oily and heavy. Instead of forming a crisp outer layer, they remain soft and greasy, and may also take too long to cook inside, leading to uneven texture.

The ideal temperature for frying pakoras is around 170°C–180°C. This ensures that the batter puffs slightly, crisps up quickly, and doesn’t soak up too much oil.

Pro Tip:

Drop a small batter spoon into the oil — if it rises slowly and sizzles steadily, you’re in the safe zone for frying pakoras.