Learn how resting affects kachori dough texture and frying quality.
1 Answer
The ideal resting time for kachori dough before frying is typically 30-60 minutes. This allows the gluten to relax, resulting in a softer and more pliable dough that puffs up nicely when fried.
Detailed Explanation:
Resting the kachori dough is a crucial step in achieving the desired texture. After kneading, the gluten strands in the dough are tight and elastic. Allowing the dough to rest enables these strands to relax. This relaxation makes the dough easier to roll out and prevents it from shrinking back during the shaping process. A well-rested dough will also absorb less oil during frying and result in a lighter, flakier kachori. The resting period allows the flour to fully hydrate, contributing to a more cohesive and manageable dough. Aim for a resting time between 30 and 60 minutes at room temperature, covered with a damp cloth or plastic wrap to prevent it from drying out.
Pro Tip:
If you're short on time, even a 20-minute rest is better than no rest at all. However, avoid over-resting the dough for several hours, as it can become too relaxed and difficult to handle.