How to roll out kachori dough evenly?

Question

Get tips for rolling kachori dough to uniform thickness for better puff and frying.

Answer 1

To roll out kachori dough evenly, use consistent pressure with your rolling pin, rotating the dough frequently to maintain a uniform thickness. Aim for a thin, even circle to ensure even cooking and a flaky texture.

Detailed Explanation:

Rolling out kachori dough evenly is crucial for achieving that perfect, flaky texture. Here's a step-by-step guide:

1. Prepare the Dough: Ensure your kachori dough is well-rested. Resting allows the gluten to relax, making it easier to roll out.

2. Divide the Dough: Divide the dough into equal-sized portions. This ensures each kachori is roughly the same size and thickness.

3. Shape into Balls: Gently shape each portion into a smooth ball. This provides a uniform starting point for rolling.

4. Lightly Flour the Surface: Lightly flour your rolling surface to prevent the dough from sticking. Use just enough flour to keep it from adhering.

5. Roll Out the Dough: Place a dough ball on the floured surface. Using a rolling pin, start rolling from the center outwards. Apply even pressure as you roll.

6. Rotate the Dough: After each roll, rotate the dough slightly (about 45 degrees). This helps to maintain a circular shape and ensures even thickness.

7. Check for Thickness: Aim for a thin, even circle, about 2-3 mm thick. You should be able to almost see through the dough in some spots.

8. Fill and Seal: Once rolled out, fill the kachori with the prepared filling and seal it properly to prevent it from opening during frying.

Pro Tip:

If the dough keeps shrinking back as you roll, it means the gluten is still too tight. Let the dough rest for another 10-15 minutes before continuing. This will make it much easier to roll out thinly and evenly.