Discover why resting kachori dough improves texture and makes rolling easier.
1 Answer
Yes, kachori dough should be rested for at least 30 minutes, and ideally an hour, before shaping. This allows the gluten to relax, resulting in a more pliable and easier-to-handle dough.
Detailed Explanation:
Resting kachori dough is a crucial step in the preparation process. When you mix flour and water, gluten develops. Gluten is a protein that gives dough its elasticity and structure. However, too much gluten development can make the dough tough and difficult to roll out or shape.
Resting the dough allows the gluten strands to relax. This relaxation makes the dough more extensible, meaning it can be stretched without tearing. A rested dough will be easier to roll into thin circles for filling and will be less likely to shrink back when you're trying to shape the kachoris. This results in kachoris that are more uniform in shape and have a better texture after frying.
The resting time also allows the flour to fully hydrate, which contributes to a softer and more tender final product. A minimum of 30 minutes is recommended, but an hour or even longer is beneficial, especially if you're using a high-protein flour. Simply cover the dough with a damp cloth or plastic wrap to prevent it from drying out during the resting period.
Pro Tip:
If you're short on time, even a 15-minute rest is better than no rest at all. However, avoid over-resting the dough for several hours at room temperature, as it can become too relaxed and sticky, making it difficult to work with. If resting for longer than an hour, refrigerate the dough.