What's the best way to keep pakoras crisp until being served? I am planning to make pakoras for a party and will not have time to make it as the guests arrive, which is why I would like to make it a few hours ahead and serve upon arrival. Will keeping them in a warm oven help? If so, at what temperature?

  • related : cooking.stackexchange.com/questions/8711/…
    – Joe
    Commented Jun 15, 2011 at 1:48
  • when latkes are made with urd flour and spinach, that's related. Otherwise, the pakoras have to be made by Jitendra Cohen ... Commented Jun 15, 2011 at 2:38
  • Adding little rice powder will make it crisp.
    – pramodc84
    Commented Apr 17, 2013 at 4:25

2 Answers 2


Make them and wrap each batch in aluminium foil. Warm them in an oven at 140 deg C for about 20 min to an hour before serving, - same for onion bajhis. They will get too crispy if not wrapped. Don't drain the oil off before wrapping.


If I'm not serving them right away, I like to double-fry them to make the pakoras nice and crispy. I'd then follow James Barrie's suggestion and keep them in the oven, wrapped in aluminum foil - might bump up the heat to around 150 deg C though.

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