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Crispy Pakora Recipe: The fun of pakoras is only when it is crispy-kurkure. But many times after frying pakoras, they become soft in a while and their taste fades. But even after the market pakoras, samosas and kachoris remain cold, they remain crispy and do not make much difference in their taste. So let’s know some tips.
The pakoras are fun only when they are crispy-kurkure. But many times after frying pakoras, they become soft in a while and their taste fades. But even after the market pakoras, samosas and kachoris remain cold, they remain crispy and do not make much difference in their taste. So let’s know some tips that can make your home dumplings crispy for a long time.
It is very important to pay attention to the temperature of oil while frying pakoras. If the oil is hot, fry the pakoras by medium and fry the pakoras. Pumplings absorb more oil in cold oil and remain half -baked due to hot oil.
By adding two to three teaspoons of rice flour or cornflour to the dumplings, pakoras are crispy and crispy.
Samosas and pakodas found in the market are already frying and are re -fried before giving to the customer. You can also try this trick. Fry the pakoras on medium heat in advance and when it turns cold, fry it again on high flame.
Avoid covering hot dumplings. This can spoil the texture of pakoras. Use baking soda and arrowroot powder
By adding a pinch of baking soda or one teaspoon of arrowroot powder to the pakoras, pakoras are made and crispy and their taste remains intact.
By trying these tips, you can make your home dumplings crispy and tasty.
