What flour type works best for kachori?

Question

Find out which flour gives kachori dough its structure, crunch, and flakiness.

Answer 1

All-purpose flour, also known as maida, is the best flour for making kachori, providing the right balance of gluten for a flaky and crispy texture.

Detailed Explanation:

Kachori requires a flour that can create a slightly firm but also flaky and crispy outer layer. All-purpose flour (maida) is ideal because it has a moderate gluten content. This allows the dough to be rolled out without becoming too elastic, which would result in a tough kachori. The gluten provides enough structure to hold the filling and create layers that crisp up beautifully when fried. Some recipes may incorporate a small amount of semolina (sooji) or besan (gram flour) to further enhance the crispness and texture. However, the base should always be all-purpose flour for the best results. Using whole wheat flour (atta) will result in a denser, less flaky kachori.

Pro Tip:

When making the dough, add a generous amount of ghee or oil. This helps create layers of fat within the dough, which steam during frying and result in a flakier, more melt-in-your-mouth kachori. Don't skimp on the fat!