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Lifestyle Desk – As soon as the rainy season arrives, the aroma of tea and hot pakodas in the houses makes the atmosphere special. In India, pakodas are not just a snack, but a tradition and feeling that allows family and friends to sit together and enjoy the season. Pakodas prepared by dipping onion, potato, green chilli, spinach or other vegetables in a solution of gram flour, rice flour and spices are the favorite of people of all ages. However, due to deep frying, many people also express concern about them being too oily.

It is often seen that after frying pakodas, people take them out on tissue paper, so that the extra oil can be absorbed. This method has been used for a long time, but many masterchefs and cooking experts on social media believe that it is not always the most effective method. According to him, tissue paper is able to absorb only a little amount of oil present on the top surface. At the same time, the steam coming out of the pakodas gets trapped in the tissue, due to which their outer part starts becoming soft within some time and their crisp crunch reduces.

Better way to reduce excess oil

After removing the pakodas from the pan, instead of placing them directly on tissue paper, first keep them on a wire rack or mesh strainer for 2 to 3 minutes. Due to this, excess oil will drip down and due to mixing of air from all sides, steam will also come out. The advantage of this will be that the pakodas will remain crunchy for a long time.

put in steel mesh

If a wire rack is not available, the same method can be adopted by placing a steel mesh or strainer over a large vessel. After this, if you want, you can lightly absorb the excess oil from the upper surface with the help of tissue paper.

Follow these tips to make pakodas absorb less oil

1. Keep the batter neither too thin nor too thick.
2. Mixing some rice flour with gram flour makes the pakodas more crunchy.
3. The temperature of the oil should be between 170 to 180 degrees Celsius. Pakodas in very cold oil absorb more oil.
4. Do not put too many pakodas in the pan at once, this reduces the temperature of the oil.
5. Fry the pakodas only till they turn golden, excessive frying can affect both their taste and texture.

Taste and health too

Pakodas cannot be made completely “oil-free” because they are fried in oil. However, by adopting the right technique, the excess oil present in them can be reduced to a great extent. Also, small habits like frying at the right temperature and taking out on a wire rack help in keeping the pakodas more crisp and tasty. If you also want to enjoy pakodas with tea in this rainy season, then definitely follow this easy trick. This will not only maintain the crisp texture of the pakodas, but will also reduce excess oil in them and every bite will taste as delicious as before.