What is the key to a flaky kachori crust?

Question

Discover how fat, flour, and resting time contribute to a perfectly flaky kachori crust.

Answer 1

The key to a flaky kachori crust lies in using the right amount of *moen* (fat), typically ghee or oil, in the dough and ensuring proper resting time. This creates layers of fat that separate during frying, resulting in a flaky texture.

Detailed Explanation:

Achieving a perfectly flaky kachori crust involves a few crucial steps. First, the *moen* (fat) is incorporated into the flour. The ideal ratio is generally around 1/4 to 1/3 of the flour's weight. This fat coats the flour particles, preventing them from forming a strong gluten network. When water is added, the dough comes together, but the fat remains as distinct layers.

Next, the dough needs to rest. Resting allows the gluten to relax, which prevents the kachoris from becoming tough. A resting period of at least 30 minutes, and preferably an hour, is recommended.

Finally, the frying process is critical. Kachoris should be fried on low to medium heat. This allows the layers of fat to melt and create steam, which separates the layers of dough, resulting in the desired flakiness. Frying at too high a temperature will cause the outside to brown too quickly, while the inside remains uncooked and the layers won't separate properly.

Pro Tip:

Don't overwork the dough after adding water. Overworking develops the gluten, leading to a tough crust instead of a flaky one. Mix just until the dough comes together, then let it rest.