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?
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related : cooking.stackexchange.com/questions/8711/… – Joe Jun 15 '11 at 1:48
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when latkes are made with urd flour and spinach, that's related. Otherwise, the pakoras have to be made by Jitendra Cohen ... – James Barrie Jun 15 '11 at 2:38
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Adding little rice powder will make it crisp. – pramodc84 Apr 17 '13 at 4:25
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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.
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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.
