Who can ever say no to hot and crispy pakodas in rainy weather? But, you need to know that fried and greasy snacks are not only harmful to your health, but can also cause acne and breakouts.
To help you out, here’s a life-saving trick from former MasterChef Pankaj Bhadouria on how to fry with less oil pakodas.
When frying pakodas, what should be kept in mind?
*The temperature of the frying oil must be medium hot. Otherwise, the pakoda will burn from the outside and not cook properly from the inside,” he said in the video.
How can you check the oil temperature? Insert a skewer and check for bubbles. Alternatively, you can roll out a small piece of the dough first. It should rise and not turn brown too quickly.
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According to Bhadouria, a sure trick that works every time is to sprinkle salt in the frying oil. “This will ensure that the pakodas absorb less oil,” he said.
Here are some other tricks worth trying.
*Traditionally, chickpea flour or besan is used along with spices and ice water to make the pakoda batter. But adding some rice flour helps to do that pakodas light and crispy as they won’t soak up as much oil when frying.
* Choose a heavy bottomed pan or kadhai; this will help maintain the frying temperature. You can also opt for air fryers.
* The oil used for frying should have a high smoke point, such as vegetable oil and peanut oil. Avoid olive oil for frying as it has a low smoke point.
*Be sure to thinly slice the vegetables, this helps keep it pakodas light
*Another way to make the dough light and airy is to beat it with a mixer instead of a spoon. Use the dough within an hour of making it, otherwise it can become pasty and slimy.
*Pay attention to the amount of water you add blender. Vegetables tend to release water when fried.
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