How many folds are recommended for making kachori?

Question

Learn how folding affects kachori dough texture and how many folds yield flakiness.

Answer 1

Typically, 25-30 folds are recommended when making kachori dough to achieve the desired flaky and layered texture.

Detailed Explanation:

The number of folds in kachori dough is crucial for creating its signature flaky layers. The folding process involves repeatedly rolling out the dough, applying a layer of fat (usually ghee or oil), and then folding it over itself. Each fold creates a new layer of dough separated by a thin layer of fat. During frying, the moisture in the dough turns to steam, causing these layers to separate and puff up, resulting in a light and crispy kachori. Aiming for 25-30 folds generally provides a good balance between flakiness and manageability of the dough. Fewer folds might result in a less flaky kachori, while too many folds can make the dough difficult to work with and potentially lead to a tougher texture. The exact number can be adjusted based on personal preference and the specific recipe being used.

Pro Tip:

Chill the dough in the refrigerator for at least 30 minutes between folding sessions. This helps to relax the gluten and solidify the fat, making the dough easier to handle and preventing the fat from melting into the dough, which would compromise the flakiness.