Enjoy the rains with these expert-approved tips to make crispy pakodas, bhajiyas

No, we just cannot say no to chai and pakodas when it rains. And why should we, now that celebrity nutritionist Rujuta Diweka has also vouched for it as the perfect 4 pm combination on rainy days, while keeping portion control in mind?

So, if you are also getting up to rush to the kitchen to make bhajiyas or pakodas, here are some expert-verified tips to ensure they turn out to be c..r..i..s..p..y!

Chef Vikram Arora, co-founder, and culinary editor of Nksha restaurant Churchgate shared with indianexpress.com some tips. So let’s get started.

*The consistency of the batter should be thick enough to coat the vegetables but not too thick. On the other hand, a runny batter will make the pakodas soft due to higher water content.

*Proper resting of the batter — for 20-25 minutes — allows it to mix well.

*The addition of baking soda depends on the quantity of batter. If you are making a small batch, a pinch of soda is good to make it crispier from the outside. Keep the batter light.

*The addition of hot oil to the batter helps in getting that crispy texture. “Again, the amount of oil needs to be adjusted as per the quantity of batter. A tbsp should be good if making a bowl of batter for home use,” said Chef Arora.

*Cut fresh vegetables for the pakodas, it enhances the taste.

Master Chef Pankaj Bhadouria also took to Instagram to share a few tips:

*Don’t just use besan or chickpea flour, adding rice flour helps thicken the batter.

 

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A post shared by MasterChef Pankaj Bhadouria (@masterchefpankajbhadouria)

*If you want extra crispiness, try double frying. This involves dropping the cooked pakodas in the oil again for a second round of frying.

*You should carefully drop the batter-coated vegetable into hot oil on a low flame to make the pakoda. This allows it to cook without being burnt.

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