Should I add baking soda or hot oil to my pakora batter for extra crispiness?

Question

Find out whether baking soda or hot oil gives pakoras that crave-worthy crunch with every bite.

Answer 1

Both work: baking soda gives lightness while hot oil adds crispness — a small amount of each is ideal for pakoras.

Detailed Explanation:

Baking soda introduces air into the batter, making pakoras fluffier and lighter. Hot oil, when added to the batter, partially pre-cooks it and creates a crisp outer shell. A balance of 1 pinch baking soda and 1 tsp hot oil per cup of flour typically yields pakoras that are both airy and crunchy.

Pro Tip:

Avoid overusing baking soda as it can leave a bitter aftertaste and make pakoras absorb more oil.