Rice flour or besan: Which flour makes crispy ‘pakoras'?
Two popular options are rice flour and besan (also known as gram flour), each with its unique benefits and characteristics.
Both rice flour and besan can be used to make delicious and crispy pakoras. The key is to experiment and find the right combination that works for you. Whether you prefer a lighter, crisper pakora or a more traditional, denser one, rice flour and besan are both great options to consider.
Rice flour adds crunch to pakoras
Rice flour is a popular choice for pakoras because it produces a light, crispy coating. Here are some benefits of using rice flour:
Rice flour creates a delicate and lighter coating that is perfect for pakoras
It helps to create a crunchy exterior that complements the soft interiors of pakoras
It is less dense than besan, making it a good option for those who prefer lighter pakoras.
It is also easier to digest, making it a good option for those with sensitive stomachs.
Besan: Traditional ingredient used till date
Besan, or gram flour, is a traditional ingredient in Indian cuisine and is often used to make pakoras. Here are some benefits of using besan:
Besan has a nutty, slightly sweet flavor that pairs well with spices and herbs.
It creates a denser, more robust coating that's perfect for those who prefer a heartier pakora.
It helps to bind the ingredients together, creating a more cohesive pakora.
It is also high in protein, making it a nutritious option for those looking for a healthier snack.
Flavor pairings & spices for each flour
The type of flour you use can also influence how spices interact with your pakoras. Rice flour, being neutral, lets bold spices like chili, ajwain, and garam masala stand out. Meanwhile, besan, with its nutty undertones, pairs beautifully with warming spices like turmeric, coriander, and fennel. You can even play with herb additions like curry leaves, mint, or kasuri methi to elevate the flavor depending on your base flour.
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