What is the key to a flaky kachori crust?

Question

Discover how fat, flour, and resting time contribute to a perfectly flaky kachori crust.

Answer 1

The key to a flaky kachori crust is incorporating cold fat (ghee or oil) into the flour and using cold water to form the dough, followed by proper resting time.

Detailed Explanation:

Achieving a perfectly flaky kachori crust relies on several crucial steps. First, the fat used (typically ghee or oil) must be very cold. Cold fat doesn't blend completely with the flour, creating small pockets. During frying, the water in the dough turns to steam, and these pockets of fat melt, leaving behind air spaces that result in flakiness.

Next, use ice-cold water to bind the dough. Warm water will activate the gluten in the flour, leading to a tougher crust. Gently mix the dough until it just comes together, avoiding over-kneading. Over-kneading develops gluten, which is the enemy of a flaky crust.

Finally, resting the dough is essential. Allow the dough to rest for at least 30 minutes, or even longer, in the refrigerator. This allows the gluten to relax, making the dough easier to roll out and contributing to a more tender and flaky final product.

Pro Tip:

Don't skip the resting time! Resting the dough is crucial for gluten relaxation. If you're short on time, you can even prepare the dough a day in advance and store it in the refrigerator. This will result in an even flakier crust.