India Food Network
Jul 14, 2016
Let’s admit fried food and monsoon are a match made in heaven. But, the secret to making crisp pakoras and bhajiyas lies in a few techniques. And if you can master them, you will go back to these fried goodies over and again. It is that perfect texture – crisp on the outside and soft on the inside – that makes for the perfect company with your chai.
Check out how to make perfectly crunchy bhajiyas in the video below: