Explore the ideal flour options to create flaky, crispy kachori crusts.
1 Answer
All-purpose flour, also known as maida, is the best flour for making kachori because it provides the right balance of gluten for a flaky and crispy texture.
Detailed Explanation:
Kachori requires a flour that can create a dough that is both pliable enough to be filled and sturdy enough to hold its shape during deep frying. All-purpose flour strikes this balance perfectly. It has a moderate gluten content, which allows the dough to be rolled out without tearing, while still providing enough structure to create a flaky and crispy outer layer when fried. Using a flour with too much gluten, like bread flour, will result in a tough kachori. Using a flour with too little gluten, like cake flour, will result in a kachori that is too delicate and may fall apart during frying. Some recipes may call for a small addition of semolina (sooji) to enhance the crispiness, but the base should always be all-purpose flour. The ratio of fat (ghee or oil) to flour is also crucial for achieving the desired texture.
Pro Tip:
Rest the kachori dough for at least 30 minutes before filling and frying. This allows the gluten to relax, making the dough easier to work with and resulting in a more tender kachori.