The temperature of the frying oil should be medium hot. Otherwise, the pakoda will burn from the outside and not cook properly on the inside.
Digital Desk: Crispy pakodas, is something no one can say no to it. But having oily, fried snacks is not good for health and also can cause skin problems like acne, pimple flare-ups.
So, here are few tips from former MasterChef Pankaj Bhadouria on how to fry less oily pakodas.
One must thing which you should keep in mind while frying pakodas is:
“The temperature of the frying oil should be medium hot. Otherwise, the pakoda will burn from the outside and not cook properly on the inside,” she said in the video.
How can the oil's temperature be checked? Check to see if bubbles form by inserting a skewer. Alternately, you might first slip a very small amount of batter. It should rise and not immediately become brown.
Bhadouria claims that adding salt to the frying oil is a tried-and-true method for success. This will prevent the pakodas from absorbing as much oil, she noted.
Here are some additional tips that are worthwhile to attempt.
• Traditionally, the dough for pakoda is made using chickpea flour, also known as besan, spices, and ice water. The pakodas will become lighter and crispier by adding a little rice flour, as they won't absorb as much oil when being deep-fried.
• Select a kadhai or heavy-bottomed pan to help keep the temperature for frying consistent. You can choose air fryers as well.
• Deep-frying oil ought to have a high smoke point, such peanut and vegetable oil. Since olive oil has a low smoke point, avoid using it for deep frying.
• Make sure to slice your vegetables finely because doing so keeps the pakodas light.
• Whipping the batter with a whisk rather than a spoon is another method for making it light and airy. The batter should be used within an hour of preparation to avoid it becoming slimy and doughy.
• Be careful of how much water you add to the batter. When fried, vegetables frequently release water.
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