Cornflour for Pakoras & Fritters: Why It Makes Them Crispy

Crispy pakoras and fritters are one of the greatest joys of Indian cooking. Whether it’s onion pakoras on a rainy evening, mixed vegetable bhajiyas during festivals, or crispy paneer fritters served at parties, the perfect crunch is what makes them irresistible. But achieving that restaurant-style crispiness at home often feels tricky.

One simple ingredient makes a huge difference: cornflour.

In this detailed guide, we’ll explore how cornflour transforms pakoras and fritters, the science behind the crisp texture, how to use it properly, and expert tips to get that golden, crunchy finish every time.

What Is Cornflour?

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Cornflour (also called cornstarch in some countries) is a fine, white powder extracted from the starchy part of maize (corn) kernels. It is:

• Extremely fine and smooth
• Almost pure starch
• Gluten-free
• Neutral in taste

Because it is pure starch, cornflour behaves very differently from regular flour (maida) or gram flour (besan). This difference is exactly why it plays such a powerful role in making pakoras crispy.

The Science Behind Crispiness

To understand why cornflour makes fritters crispy, we need to understand what makes fried food crunchy in the first place.

1. Moisture Evaporation

When batter-coated vegetables hit hot oil:

• Water inside the batter turns into steam.
• Steam escapes.
• A dry outer shell forms.

The drier and more structured this outer layer becomes, the crispier the pakora.

Cornflour helps create that dry, rigid shell faster.

2. No Gluten = More Crunch

Regular flour (maida) contains gluten proteins. When mixed with water:

• Gluten forms elastic strands.
• The batter becomes stretchy.
• The final texture can turn slightly chewy.

Cornflour contains no gluten.

This means:

• No elasticity
• No chewiness
• Only crisp, brittle structure

That brittle structure is what gives pakoras their signature crunch.

3. Starch Gelatinization & Film Formation

When cornflour heats up in oil:

• The starch granules swell.
• They form a thin, glassy layer.
• This layer hardens as moisture escapes.

The result?
A light, crisp, crackly coating.

Cornflour vs Besan: What’s the Difference?

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Most traditional pakoras are made using besan (gram flour). So why add cornflour?

The Ideal Combo

For most pakoras:

• 70–80% besan
• 20–30% cornflour

This gives:

• Structure from besan
• Crispiness from cornflour

Why Restaurants Use Cornflour

If you’ve ever wondered why restaurant pakoras stay crispy longer, here’s why:

1. They often mix cornflour into batter.
2. Cornflour reduces oil absorption.
3. It creates a thinner crust.
4. It keeps pakoras crisp even after cooling slightly.

Cornflour helps prevent the soggy texture that sometimes happens at home.

How Cornflour Reduces Oil Absorption

Oil absorption happens when:

• Batter is too wet.
• Frying temperature is too low.
• Coating is too thick.

Cornflour helps because:

• It forms a quick-sealing crust.
• It traps less moisture.
• Less moisture means less oil soaking in.

Result:

• Lighter pakoras
• Less greasy finish
• Crisp bite

Best Pakoras That Benefit from Cornflour

1. Onion Pakoras (Pyaaz Pakora)

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Onions release a lot of water. Cornflour helps:

• Bind excess moisture
• Create thin crispy edges
• Prevent sogginess

2. Vegetable Pakoras

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Vegetables like:

• Spinach
• Potato
• Cauliflower
• Capsicum

All benefit from cornflour for extra crunch.

3. Paneer Pakoras

Paneer is soft and moist. Cornflour:

• Creates a crisp shell
• Prevents soggy coating
• Enhances texture contrast

4. Chicken & Fish Fritters

Cornflour works especially well in:

• Chicken pakoras
• Fish fry coatings
• Indo-Chinese starters

It creates a light, crispy outer layer without heaviness.

How Much Cornflour Should You Add?

Here’s a simple guide:

• For 1 cup besan → Add 2–3 tablespoons cornflour
• For 2 cups besan → Add ¼ cup cornflour
• For very crispy fritters → Up to 30% cornflour

Avoid adding too much, or the coating may become too hard.

Step-by-Step Crispy Pakora Batter Recipe

Ingredients

• 1 cup besan
• 2–3 tbsp cornflour
• Salt to taste
• ½ tsp turmeric
• 1 tsp red chilli powder
• Ajwain (optional)
• Water (as needed)

Method

1. Mix besan and cornflour.
2. Add spices.
3. Slowly add water to form thick batter.
4. Do not overmix.
5. Heat oil to medium-high.
6. Drop batter-coated vegetables.
7. Fry until golden brown.

Tip: Oil temperature should be around 170–180°C.

Extra Tips for Ultra-Crispy Pakoras

1. Use Hot Oil Technique

Add 1 tablespoon hot oil into batter before frying.

2. Don’t Overcrowd the Pan

Crowding reduces oil temperature → soggy pakoras.

3. Double Fry Method

Fry once at medium heat.
Rest 2 minutes.
Fry again at high heat for extra crunch.

4. Avoid Very Thin Batter

Thin batter absorbs more oil.

Common Mistakes When Using Cornflour

❌ Adding too much → Hard crust
❌ Frying at low temperature → Oily pakoras
❌ Very watery vegetables → Diluted batter
❌ Overmixing → Dense coating

Balance is key.

Cornflour for Air Fryer Pakoras

Cornflour also works in air frying.

Benefits:

• Helps browning
• Creates slight crispiness
• Reduces dryness

Spray lightly with oil for best results.

Cornflour in Indo-Chinese Fritters

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In dishes like:

• Gobi Manchurian
• Chilli Paneer
• Veg Manchurian

Cornflour is essential because:

• It binds vegetables
• Creates crisp exterior
• Helps sauces cling better

Why Cornflour Keeps Pakoras Crispy Longer

Pakoras soften due to:

• Steam condensation
• Humidity
• Thick batter

Cornflour slows this process by:

• Creating thinner crust
• Reducing internal moisture
• Forming tighter structure

That’s why cornflour pakoras stay crisp longer than besan-only ones.

Is Cornflour Healthy in Fried Food?

Cornflour itself:

• Is low in fat
• Has no gluten
• Is pure carbohydrate

But remember:

• Pakoras are fried.
• Oil quality and portion size matter more than cornflour.

Moderation is key.

Can You Use Only Cornflour?

Yes, but:

• Coating may become too brittle.
• Flavor may feel flat.
• Texture may lack body.

Best practice:
Mix cornflour with besan.

Final Verdict: Why Cornflour Makes Pakoras Crispy

Cornflour improves pakoras and fritters because:

✔ It contains no gluten
✔ It forms a brittle crust
✔ It reduces oil absorption
✔ It locks in moisture quickly
✔ It enhances crunch
✔ It keeps fritters crisp longer

The magic lies in its starch structure.

If you want:

• Restaurant-style crunch
• Golden texture
• Light coating
• Non-greasy finish

Adding cornflour to your pakora batter is the simplest and most effective upgrade.

Conclusion

The secret to perfectly crispy pakoras isn’t complicated. It’s about understanding texture science and using the right combination of ingredients.

Cornflour transforms ordinary fritters into crunchy delights by creating a thin, rigid, golden shell that crackles with every bite. When balanced with besan, it gives the ideal mix of structure and crispiness.

Next time you prepare pakoras—whether onion, paneer, vegetable, or chicken—add a little cornflour and experience the difference yourself.

Because sometimes, the smallest ingredient makes the biggest impact.