Learn the common mistakes that lead to shrinkage in kachori and how to maintain shape.
1 Answer
Kachori dough shrinks during baking primarily due to gluten development and elasticity in the dough, combined with insufficient resting time before baking. This causes the dough to contract as it heats up.
Detailed Explanation:
Kachori dough, like any other dough made with wheat flour, contains gluten. Gluten is formed when glutenin and gliadin proteins in the flour are hydrated and then manipulated through kneading. The more the dough is kneaded, the more gluten develops, resulting in a more elastic dough.
When this elastic dough is rolled out and then baked without sufficient resting time, the gluten strands, which are under tension, try to return to their original, smaller size. The heat from the oven accelerates this process, causing the kachori to shrink.
Furthermore, if the dough is too dry, it will lack the necessary moisture to maintain its shape during baking. The lack of moisture can also contribute to the dough becoming more brittle and prone to shrinking.
To prevent shrinking, it's crucial to allow the dough to rest after kneading and rolling. This resting period, often referred to as 'gluten relaxation,' allows the gluten strands to relax, reducing the tension within the dough. This makes the dough more manageable and less likely to shrink during baking.
Pro Tip:
After rolling out the kachoris, let them rest for at least 15-20 minutes before baking. Cover them lightly with a damp cloth to prevent them from drying out. This resting period significantly reduces shrinkage and helps maintain their shape during baking.