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Rice flour in fritter batter adds crunch. Discover how it enhances crispiness in pakoras and other fried snacks.
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Rice flour adds crispiness and structure to pakora or fritter batters by reducing gluten and absorbing less oil.

Detailed Explanation:

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.

Pro Tip:

Replace about 20% of gram flour with rice flour for ideal crispiness without cracking.

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