Chef Pankaj Bhadouria shares 5 tips to make Moong Dal Pakode extra crisp and less oily

The combination of crispy pakoda and chai is unbeatable. But when it comes to making crispy moong dal pakoda people often complain that their pakodas lose texture and never turn crispy and crunchy. Masterchef Pankaj Bhadouria recently addressed the issue and shared 5 smart tips that can help make pakodas extra crisp and less oily as well. Scroll down to read her tips and try them at home.

According to Chef Pankaj, avoid using water to blend the dal into a paste. Once done, whisk the batter well to incorporate air, which will make the pakodas soft and fluffy. To check whether the batter is aerated well or not, drop a small portion of batter in a bowl of water. If it floats on top, it's a sign that the batter is well-aerated and will ensure soft and fluffy pakoras.

Crispy pakodas always tempt us. And to make your moong dal pakodas extra crispy, add rice flour to the batter. This will not only make the pakodas crispy but also help achieve a nice grainy texture.

Apart from rice flour, she also recommends adding a pinch of baking soda. According to Chef Pankaj, adding baking soda also helps enhance the crispiness of pakodas.

In the reel, Chef Pankaj also mentions that after adding spices and salt, add 2-4 tablespoons of hot oil to the batter. This makes the pakodas crisper and also assures that the pakoras absorb less oil.

She concludes by advising to add the pakoras to hot oil and then reduce the heat. She explains, "Due to the hot oil, the pakoras get crispy from the outside immediately, preventing the pakoras from absorbing oil inside. And as they cook on low heat, they get cooked well inside too and result in evenly fried pakodas."