Masterchef Pankaj Bhadouria has shared five expert tips to make moong dal pakode extra crispy and less oily. These tips address common complaints about pakodas losing texture and not turning crunchy. Follow these steps for perfect results.
Tip 1: Avoid Water and Whisk Well
According to Chef Pankaj, avoid using water to blend the dal into a paste. Once blended, whisk the batter thoroughly to incorporate air, which makes the pakodas soft and fluffy. To check if the batter is aerated, drop a small portion into a bowl of water. If it floats, the batter is ready.
Tip 2: Use Rice Flour
Add rice flour to the batter for extra crispiness. This not only makes the pakodas crispy but also gives them a nice grainy texture.
Tip 3: Add Baking Soda
A pinch of baking soda enhances crispiness. Chef Pankaj recommends adding it along with the rice flour.
Tip 4: Add Hot Oil
After adding spices and salt, mix in 2-4 tablespoons of hot oil. This makes the pakodas crisper and helps them absorb less oil during frying.
Tip 5: Check Oil Temperature
Chef Pankaj advises dropping pakoras into hot oil, then reducing the heat. The hot oil seals the outside instantly, preventing oil absorption, while low heat ensures even cooking inside.
