Discover essential techniques that help create light, flaky crusts in homemade kachori.
1 Answer
The key to a flaky kachori crust is using the right amount of *moen* (fat) in the dough and frying it on low to medium heat. This creates steam within the layers, resulting in a light and flaky texture.
Detailed Explanation:
Achieving a perfectly flaky kachori crust involves a few crucial steps. First, the *moen*, which is the fat added to the flour, plays a vital role. Typically, ghee or oil is used. The ratio of fat to flour is important; too little, and the kachori will be hard; too much, and it will be greasy. A good starting point is about 1/4 cup of fat for every 2 cups of flour, but this can vary based on the type of flour.
Next, the dough needs to be kneaded properly. It should be firm but pliable. Rest the dough for at least 30 minutes, allowing the gluten to relax. This makes it easier to roll out and prevents the kachoris from shrinking during frying.
Finally, the frying process is critical. The oil temperature should be low to medium. Frying at a high temperature will brown the outside quickly, leaving the inside doughy. The low temperature allows the kachoris to cook through and the steam to create those desirable flaky layers. Turn them gently and frequently to ensure even cooking.
Pro Tip:
Don't overcrowd the pan while frying. Overcrowding lowers the oil temperature, leading to soggy kachoris. Fry in batches to maintain the optimal temperature for a crispy and flaky crust.