- Gram flour: using good quality gram flour or besan is very important_store bought gram flour goes rancid very quickly and turns bitter within a few months. so always taste test the gram flour before using
- Preparing onions: to get evenly fried crisp onion pakora, slice the onions uniformly to thin_some thick or some thin won’t yield you crispy, the thicker slices don’t fry well leaving the pakora soft, so slice them to moderately thin sizes
- Flour: traditionally pakora are made with gram flour, however, additional ingredients like rice flour, semolina, or cornflour is added in the street style and restaurant styles as these ingredients keep the fritters, so do use 1-2 tbsp of this in the recipe
- The temperature of oil: the oil has to be moderately hot enough before adding the fritters. if the oil is not hot enough-the pakora will soak up the oil. if the oil is too hot, then onion pakora will brown outside but will not get cooked inside
- Frying pakora: pakora has to be fried on a medium-high flame flying them on a low flame will make them hard-frying them on a high flame will burn them from the outside without cooking them inside
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