What's the best way to keep pakoras crisp until being served? I am planning to make pakoras for a party and will not have time to make it as the guests arrive, which is why I would like to make it a few hours ahead and serve upon arrival. Will keeping them in a warm oven help? If so, at what temperature? 
You'll need to go by the consistency of the stock. If your cooled stock is just slightly gelatinous, but falls apart easily when handled, it's probably around 1%. If it is as solid as "dessert gelatin" (Jello), it's around 3% or more. (source: "On Food and Cooking") 