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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?

Aaronut
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Avinash Bhat
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  • related : http://cooking.stackexchange.com/questions/8711/what-technique-should-i-use-to-make-latkes-for-a-party-so-that-i-dont-have-to-st – Joe Jun 15 '11 at 01:48
  • 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 02:38
  • Adding little rice powder will make it crisp. – pramodc84 Apr 17 '13 at 04:25

2 Answers2

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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.

James Barrie
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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.

Laura
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