Mix your pakora batter with cold water to make it light and airy.
Incorporate rice flour or cornstarch with gram flour for a crispier texture.
Keep the batter slightly lumpy to prevent it from becoming dense.
Ensure the oil is hot enough (around 350°F/175°C) to instantly sizzle the batter.
Avoid overcrowding the pan to maintain even frying and crispiness.
Pat vegetables dry before coating to prevent soggy pakoras.
Fry pakoras twice: once for cooking and again for a golden, crispy exterior.