When i make pakoras or any fried items,they usually absorb lots of oil.How to avoid that?
Thanks!
Re: How to avoid too much absorption of oil?
When you are going to Fry them in Oil , they will absorb Oil.
If you Make the Material thick - it might not cook well.
the better way is to use a Jali ( net ) wali dish to keep for some time - so it can drain off As much as possible..
Re: How to avoid too much absorption of oil?
For pakoras, never put baking soda in them. Blanch potatoes so you can fry them on high flame. Adding a tablespoon of semolina( soji) shall keep pakoras from getting too dark when you cook them on high flame.
Re: How to avoid too much absorption of oil?
dont keep flame too low...... always keep on high on medium flame in this way they absorb less oil
Re: How to avoid too much absorption of oil?
use less baking powder... a pinch or two!
Re: How to avoid too much absorption of oil?
Touch fry them . Like for few seconds then bake them for full cooking on a baking sheet which has drain holes so that all the oil can drain.
Re: How to avoid too much absorption of oil?
Mirch's tip is a fabulous one ... just one question , do the pakora's come out crispy after baking them?
Redrose, if you put pakoray or anything in oil that is not well heated , they will absorb oil in the first few seconds and no matter what you do , that oil wont drain after that ! ... so before frying make sure the oil is well heated. once the pakora's are in the oil, make sure the flame is on medium high. you should only reduce the flame after the pakora's are 50% cooked .. once the exterior of the pakora becomes thick , oil absorption lessens ...
Re: How to avoid too much absorption of oil?
Drain the pakoras as best you can by using a spatula with holes. Also, put paper towels on the plate you will serve the pakoras on so that the towel will absorb the excess oil.
Re: How to avoid too much absorption of oil?
add egg to make them absorb the least of oil. this is zubeda tariq's tested tip,
Re: How to avoid too much absorption of oil?
egg makes the pakora soft, i ddin't know that absorb oil i will start adding egg now. i used to mix egg
Re: How to avoid too much absorption of oil?
eggs? really? ... cool
so yolk n all? ... what quantity? .....
do you end up getting that eggy taste?
Re: How to avoid too much absorption of oil?
What CB said..make sure the oil is hot enough before u add the pakoras..or anything else you are frying
Re: How to avoid too much absorption of oil?
Thanks guys for lettin me know... cz i always put the oil on low flame since i think they'll cook well... Now i'll do them on high flame.. jus hope kachay na rah jaye!
Re: How to avoid too much absorption of oil?
Always make sure the oil's properly hot - you can tell when it's hot is when it starts to shimmer, then pop the pakora/somasa in and let it cook on medium flame - after make sure you let the oil drip off when lifting them out and then let them rest on kitchen roll before you serve :)
Re: How to avoid too much absorption of oil?
Always make sure the oil's properly hot - you can tell when it's hot is when it starts to shimmer, then pop the pakora/somasa in and let it cook on medium flame - after make sure you let the oil drip off when lifting them out and then let them rest on kitchen roll before you serve :)
If you pop the pakora it will soak more oil.
Re: How to avoid too much absorption of oil?
Mirch you didnt tell me , if we drop the pakora in oil for a few seconds and then drain and bake it for full cooking ... will it come out crispy? or will it lose its crispiness?
Re: How to avoid too much absorption of oil?
Mirch you didnt tell me , if we drop the pakora in oil for a few seconds and then drain and bake it for full cooking ... will it come out crispy? or will it lose its crispiness?
I am sorry if I came across as it is my tested method it is not.
I gave an idea to test out based on my observations and cooking experience , I have never tried it as I never felt that pakoras in my home were too oily.
My wife makes awesome pakoras of various kinds I never felt the need to make any myself .
Re: How to avoid too much absorption of oil?
no probs Mirch , I tried that technique at home last night .. and it worked out wonderfully…
I started by putting the pakora’s in very hot oil for just 10 seconds ( so they would catch their shape) … Drain … and shift to the baking tray
Preheat oven to medium hot and then start baking the pakora’s … keep flipping sides for deep cooking … 25 minutes later , perfect crispy, mazai ki pakoray ready for serving 
I thought they came out perfect mashallah , had no oil in them 
Re: How to avoid too much absorption of oil?
I am glad I could help. Off to the patent office.
Re: How to avoid too much absorption of oil?
I have heard that adding soda water into the hot oil before adding pakoras prevent the pakoras from absorbing too much oil and make them crispy too....i havent tried it yet but if it works then voila :D