Rice flour in fritter batter adds crunch. Discover how it enhances crispiness in pakoras and other fried snacks.
Rice flour adds crispiness and structure to pakora or fritter batters by reducing gluten and absorbing less oil.
Gram flour alone can sometimes yield a dense texture. Mixing 1–2 tablespoons of rice flour into the batter creates a lighter, crunchier finish by minimizing stickiness and helping moisture escape faster during frying. It also reduces the batter’s tendency to soak up oil.
Replace about 20% of gram flour with rice flour for ideal crispiness without cracking.