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00:00Simple tips for crispy pakkoda.
00:07Use cold water for batter.
00:09Use cold water instead of normal water when making the graham flyer batter for pakoras.
00:14This will keep the pakoras crunchy for a long time.
00:20Add rice flyer or corn flyer.
00:22Adding 1 or 2 teaspoons of rice flyer or corn flyer to the graham flyer while making pakoras
00:28will make them crispy.
00:31Don't overmix the batter.
00:33If you want crispy and crunchy pakoras, keep the graham flyer batter after mixing it well
00:38once.
00:39Do not mix it again and again, it removes the softness of the flyer.
00:45Check the right consistency.
00:47To make crispy pakoras, the consistency of the batter should be right.
00:51If it is too thin, the pakoras will not turn out right and pakoras will not turn out well
00:56in thick batter.
01:00Use baking soda.
01:02When you are making graham flyer or pakoras, add a pinch of baking soda to it.
01:07This will make the pakoras crispy and tasty.
01:12Dry the vegetables, if you are making pakoras with potatoes, spinach, etc.
01:16Then after washing them thoroughly, dry them well and then add them to the batter.
01:23Fry twice for extra crisp.
01:24Fry the pakoras only 80% if you have made them.
01:27After this, put it on a tissue.
01:29Frying for 2-3 minutes on high flame will keep the pakoras crunchy for a long time.
01:36Don't fry in cold oil.
01:37The oil should be hot to make crispy and crunchy pakoras.
01:40First, add the pakoras to hot oil, then reduce the heat and fry till golden brown from both
01:45sides.