Rainy weather, a steaming cup of tea and a plate of hot pakoras make for one of the most loved combinations in Indian homes. But while homemade pakoras taste delicious, many people struggle to get the same crisp, crunchy texture found at street-food stalls and shops.

Sometimes the coating becomes soft, while the vegetables inside remain undercooked. The good news is that a few simple changes to the batter and frying technique can make a big difference.

Chef Pankaj Bhadouria has shared some useful tips for getting crispier pakoras at home. Whether you're making onion, potato, spinach, paneer, brinjal or cauliflower pakoras, these tricks can help improve their texture.

1. Cut the vegetables thinly

The way you cut the vegetables can have a big impact on the final result. Thinly sliced vegetables cook faster and release less moisture during frying.

This is particularly important for vegetables such as potatoes and onions. If the pieces are too thick, the outside may become brown and crispy while the inside remains undercooked.

2. Add rice flour to the besan

Using only gram flour, or besan, can sometimes result in a softer coating. For a crunchier texture, add rice flour to the batter.

A simple ratio is:

1 cup besan + 2 tablespoons rice flour

Rice flour helps give the pakora coating a lighter and crispier texture.

3. Add just a pinch of baking soda

A small amount of baking soda can help create a crisp outer layer. However, don't add too much, as it can affect both the taste and texture of the pakoras.

A pinch is generally enough for the batter.

4. Add a little hot oil to the batter

Another useful trick is to add a small amount of hot oil directly to the pakora batter. This can help make the finished pakoras crispier from the outside while keeping the inside lighter.

For onion pakoras, avoid making the batter too watery. The moisture released naturally by the onions can be enough to bring the mixture together.

5. Don't disturb the pakoras immediately after adding them to oil

Frying technique is just as important as the batter.

Once the pakoras are dropped into hot oil, allow them to fry undisturbed for around 30 seconds. Avoid immediately moving them around with a ladle.

This gives the outer coating time to set and helps prevent the pakoras from breaking apart. Once the exterior has firmed up, they can be gently turned and fried until golden and crisp.

The secret to crispy pakoras

For market-style crispy pakoras, don't rely on just one trick. Thinly sliced vegetables, the right combination of besan and rice flour, a little baking soda, hot oil in the batter and careful frying can work together to produce a much crunchier result.

So, the next time dark clouds roll in and you start craving pakoras with your evening tea, try these simple tips. You may find that your homemade pakoras can be just as crispy and tempting as the ones from your favourite shop.