Pakoras are crispy fritters made with onions, vegatables, chicken, fish, gram flour, spices, herbs, or anything else that takes your fancy. It is a popular snack and street food from the Indian sub-continent. Chai and pakora is a match made in heaven and we love it all round the year, especially during the monsoons. It is comforting to listen to the pitter patter of heavy rain sitting in the comfort of our homes having tea and pakoras. Here are tips to make sure that your pakoras come out crispy and crunchy.

NOTE: Just put 3-4 pakoras in the kadai. Do not crowd it. Once it rises keep turning it gently so that it is cooked on both sides and it will not burn that way.

Also, when you drop the pakoras in hot oil then cook it on medium hot flame. Thereafter you can turn the flame on high and cook it.

Durri Bhalla is a cookery expert and author of Indian Bohra Cuisine and Inner Truth To Good Health And Weight Loss. You can find her at @DurriBhallaKitchen on Instagram, Durri's Kitchen on Facebook and Durri Bhalla on YouTube

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