Which of the following is commonly used in the kitchen for making tasty crispy pakoras?

Baking soda

The correct answer is option 1. Baking soda.

Baking soda, also known as sodium bicarbonate \((NaHCO_3)\), is commonly used in the kitchen for making crispy pakoras and other fried foods. It serves several purposes in cooking, including acting as a leavening agent, providing a light and airy texture to baked goods, and aiding in the browning and crisping of fried foods.

When added to the batter for pakoras, baking soda reacts with acidic ingredients such as yogurt or lemon juice, as well as moisture, to produce carbon dioxide gas. This gas helps to aerate the batter, resulting in a lighter and fluffier texture in the finished pakoras. Additionally, the carbon dioxide bubbles created during frying contribute to the crispiness of the outer coating.

The alkaline nature of baking soda also promotes browning reactions known as the Maillard reaction, which occurs between proteins and reducing sugars in the batter. This reaction enhances the flavor and aroma of the pakoras, giving them a delicious golden-brown color and a crispy exterior when fried.

In summary, baking soda is a versatile ingredient commonly used in the kitchen for making crispy pakoras by providing leavening, aiding in browning, and contributing to the overall texture and flavor of the dish.