Learn how resting affects kachori dough texture and frying quality.
1 Answer
The ideal resting time for kachori dough before frying is typically 30-60 minutes. This allows the gluten to relax, resulting in a softer and more pliable dough.
Detailed Explanation:
Resting the kachori dough is a crucial step in achieving the desired texture. After kneading, the gluten in the dough is tight and elastic. Allowing the dough to rest enables the gluten strands to relax. This relaxation makes the dough easier to roll out and prevents it from shrinking back during the filling and shaping process. A resting period of 30 to 60 minutes at room temperature is generally sufficient. During this time, cover the dough with a damp cloth or plastic wrap to prevent it from drying out. The relaxed dough will result in kachoris that are softer, puffier, and less prone to cracking during frying. The exact resting time can vary slightly depending on the recipe and the strength of the flour used.
Pro Tip:
If you're short on time, even a 20-30 minute rest is better than no rest at all. However, avoid over-resting the dough for several hours, as it can become too soft and difficult to handle.