Indian cooking may seem simple, but getting the right texture and flavour often depends on small details such as heat, timing and technique. Chef Anmol Baool has shared simple fixes for seven common kitchen mistakes, from hard rotis to soggy pakoras.
1. Dosa sticking to the pan
A dosa may stick because of incorrect heat, an unseasoned pan or poorly fermented batter. The tawa should be hot enough to cook the batter without making it set before it can be spread. A well-seasoned cast-iron pan and properly fermented batter can help. Lightly greasing the surface before cooking may also make the dosa easier to remove.
2. Roti turning hard
Dry dough is one of the main reasons rotis become hard. The flour should be mixed with enough water to make a soft, flexible dough. Letting it rest for around 15 to 20 minutes helps the flour absorb the moisture. Once the roti is on the tawa, avoid cooking it for too long, as this can make it dry and chewy.
3. Rice becoming mushy
Mushy rice can result from using too much water or stirring the rice excessively while it cooks. The ideal water-to-rice ratio depends on the variety and cooking method. Once the rice is cooking, avoid frequent stirring because it can release starch and make the grains sticky. Letting the cooked rice rest briefly before fluffing can also help.
4. Pakoras turning soggy
Crispy pakoras require properly heated oil. If the oil is not hot enough, the batter absorbs more oil and does not crisp properly. Overcrowding the pan can also reduce the oil temperature. Frying in small batches and allowing excess batter to drip off before frying can help achieve a crispier result.
5. Parathas losing their layers
For flaky parathas, the dough should be rolled, brushed with a thin layer of ghee or oil, folded or pleated and then rolled again. Pressing too firmly can flatten the layers. Using sufficient fat and cooking on a properly heated tawa helps the paratha develop its characteristic flaky texture and golden colour.
6. Dal lacking flavour
Simply cooking lentils until soft is not enough for a flavourful dal. A good tadka can add depth to the dish. Ingredients such as garlic, cumin, mustard seeds, curry leaves, dried chillies and hing can be bloomed in oil or ghee and added at the right stage. The final seasoning should also balance salt with acidity when appropriate.
7. Gravy becoming too oily
Some oil separation is normal and can indicate that the masala has cooked properly. However, excessive oil may mean too much fat has been used or the masala has not been cooked thoroughly. Onions, tomatoes and spices should be cooked well so excess moisture evaporates and the flavours develop. The gravy can then be allowed to simmer gently.
According to Chef Anmol Baool, many everyday cooking problems can be corrected with small changes in temperature, timing and technique. Paying attention to these details can make familiar Indian dishes more consistent in both flavour and texture.
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