date:Sep 24, 2012
is a sturdy flour and can take some frying. Unlike maida whose fritters can brown and burn too easily, besan pakoras are less delicate. What can add delicacy, though, is the thinness of the batter covering. So if making mixed pakoras of chopped vegetables, or of sliced potatoes, onions or aubergines, the batter should be as thin as possible, one that will just hold everything together or coat the vegetable slice. Because the more besan you add to water, the more solid and dense does the pakora