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Maybe I was expecting these to be as tasty and spicy like traditional Indian pakoras. But these were bland and the "bind" was weak. Try besan (gram flour) instead of the corn flour and plain flour. Rice flour is a good trick - the pakoras were crunchy. Had to add lots of chili powder and green chiles!
Totally awesome. These pakoras taste even better after the mixture has sat in the fridge for a day. Ramchandani, I always love your recipes and so does my family