Who doesn't love piping hot pakoras with evening tea? However, gram flour (besan) pakoras often turn soggy shortly after being made, and they simply aren't as enjoyable unless they are wonderfully crispy.

Pakoras tend to lose their crispness because, as they cool down after frying, the steam trapped inside escapes. You may have noticed that when placed directly onto a plate or paper towel, the bottom part becomes soggy; this happens because the steam gets trapped underneath.

If you want to prevent your pakoras from turning soggy too quickly, the following tips and tricks can be very useful.

**Rice Flour**
You can add rice flour to your gram flour batter. This helps the pakoras stay crispy for a longer period after frying. Mix at least 2–3 tablespoons of rice flour with every cup of gram flour. If you increase the amount of gram flour, increase the rice flour proportionately—just ensure the taste of rice flour doesn't overpower the gram flour.

**Cornflour**
You can also mix in cornflour to make the pakoras crispy. A highly effective trick is to combine 2–3 tablespoons of cornflour and 1 teaspoon of hot oil with 1 cup of gram flour. This method ensures the pakoras remain crispy on the outside while staying soft on the inside. Be careful not to add too much cornflour, however, as it can make the pakoras excessively hard.

**Cold Water**
You might not know this, but preparing the gram flour batter with cold water helps the mixture absorb less oil during frying. This significantly improves the texture of the pakoras. Just be mindful not to add too much water when making the batter.

Baking Soda and Arrowroot Powder
Add a pinch of baking soda and one teaspoon of arrowroot powder to the gram flour (besan) batter. The baking soda will help the pakoras puff up, while the arrowroot powder will make them crispy.

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