Kadhi pakoras puff up in the oil, then go flat
They swell nicely when they first go into the oil, then sink and flatten before they're done. So they come out dense instead of soft, and they don't soak up the kadhi well. Is my besan batter too thin, did I not beat it enough, or is the oil too hot?
1 answer
Kia Pakaun Kitchen · 2 November 2026
Puffing up and then going flat usually means the oil is too hot and the batter is a bit thin. The outside sets fast, the inside stays raw, and the steam escapes so they collapse. Make the batter thick enough to drop off the spoon in a soft blob, not pour, then beat it by hand in one direction for 5-7 minutes until it is light and a small drop floats in water. Add a pinch of baking soda or salt only just before frying. Fry on medium heat, not high, so they cook through slowly and turn light golden, then soak them in the kadhi in the last 5 minutes. Full recipe here: Kadhi Chawal recipe