Make Pakoras That Are Crispy Outside, Soft Inside
Stop guessing! This easy recipe reveals the secret to making perfectly crispy pakoras that are incredibly soft and fluffy inside.
Ingredients
- 2 tbsp fine semolina rava
- Water
- 2 medium-sized onions chopped
- 1/2 Cup Coriander Leaves including stems
- 1 tbsp Ginger, Garlic Cloves, Green Chilli paste
- 1 tsp Coriander Powder
- 1/2 tsp carom seeds ajwain
- 1/2 tsp Cumin Seeds
- 1 tbsp Rice Flour
- 1/2 cup Besan / Gram Flour
- 1/4 tsp Turmeric Powder
- A Pinch of Hing / Asafetida
- Salt to taste
- A pinch of baking soda
- Oil for deep frying
- Green chillies for frying optional
Instructions
Preparation:
- Take 2 tablespoons of fine semolina in a bowl. Add a little water to soak it, mix, and set it aside to let it puff up.
- In the same bowl, add the finely chopped onions and chopped coriander leaves.
- Add the ginger-garlic-green chilli paste, coarsely crushed coriander seeds, carom seeds (crushed between your palms), and lightly crushed cumin seeds.
- Add the rice flour, gram flour, turmeric powder, asafoetida powder, and salt to taste.
- Mix all the ingredients well without adding any extra water initially. The mixture will be thick.
- For softer pakoras, add a tiny pinch of baking soda and a very small amount of water on top of the soda. Mix well until the batter is neither too thin nor too thick.
Frying:
- Heat oil in a pan for deep frying. The oil should be well-heated.
- Drop small portions of the batter into the hot oil.
- Fry on medium heat.
- Stir the pakoras once the initial foam subsides.
- Continue to fry until they turn golden brown and crispy.
- Optionally, fry some slit green chillies in the same oil.
- Remove the fried pakoras and chillies from the oil and drain them.
- The bhajis (pakoras) are crispy on the outside and soft on the inside.