Soft Pakora Tips: Kadhi is a very popular and traditional dish of India, which is especially liked in North India like Punjab, Rajasthan and Uttar Pradesh. This dish made of curd and gram flour is very famous for its sour and spicy taste. The way of making it is slightly different in different states, but the combination of Kadhi Pakoda is the first choice of people everywhere.
The real pleasure of this dish comes only when its pakodas become soft and spongy, but people often complain that the pakodas become hard or hard as soon as they are added to the curry. The reason for this is small mistakes, which we do not pay attention to. Also, if the batter is prepared properly and some simple tricks are followed, then the pakodas always turn out soft.
Things to keep in mind while preparing the batter
To make the pakodas soft, first of all you need to keep in mind the quantity of gram flour and water. For that, first of all, keep beating the gram flour well by adding water little by little until bubbles start coming from the gram flour, so that air gets filled in it, this makes the pakodas light. While beating gram flour or any other thing, keep in mind that the spoon should always rotate in the same direction. Also, the solution should not be too thin or too thick, rather it should be of medium consistency. If the gram flour starts floating on water, then understand that the gram flour has been beaten well. Also, adding a pinch of baking soda to it makes the pakodas fluffy and soft. Apart from this, keep the solution for 10 to 15 minutes, due to this the gram flour gets set well and the pakodas are made better.
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The right trick for frying and soaking
While frying pakodas, the temperature of the oil should be correct. If the oil is too cold then the pakodas will absorb too much oil and may become hard. At the same time, in very hot oil, the pakodas may burn from outside and remain raw from inside. Therefore, cook the pakodas on medium flame only, this way the pakodas get fried well. A special trick is that after frying the pakodas, put them in lukewarm water for 5 to 10 minutes. Then gently squeeze out the water and add it to the curry. Due to this the pakodas become very soft and juicy.
The correct way to add it to the curry and the final tip
When the curry is ready, put the pakodas in it and cook on low flame for some time. With this, the pakodas absorb the flavor of the kadhi well. Keep in mind that the kadhi should not be too thick or too thin, because this also affects the texture of the pakodas. If you want the pakodas to remain soft for a long time, then cook the kadhi on low flame only and do not boil it on high flame. By adopting this easy trick you can make perfect, soft and tasty Kadhi Pakodas every time.
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