How many folds are recommended for making kachori?

Question

Learn how folding affects kachori dough texture and how many folds yield flakiness.

Answer 1

Typically, 25-30 folds are recommended when making kachori dough to achieve the desired flaky and layered texture.

Detailed Explanation:

The number of folds in kachori dough is crucial for creating its signature flaky texture. Each fold creates a thin layer of dough separated by fat (usually ghee or oil). During frying, the moisture in these layers turns to steam, causing them to separate and puff up, resulting in a light and airy kachori.

Here's a breakdown of why 25-30 folds are ideal:

1. Layer Formation: Each fold doubles the number of layers. 25-30 folds create a substantial number of layers, leading to a more pronounced flakiness.
2. Fat Distribution: Folding helps evenly distribute the fat throughout the dough. This even distribution is essential for proper separation and puffing during frying.
3. Texture: Too few folds will result in a dense and less flaky kachori. Too many folds can make the dough difficult to handle and may not result in significantly improved flakiness.

The exact number of folds can vary slightly depending on the recipe and personal preference, but aiming for 25-30 is a good starting point.

Pro Tip:

After each set of folds, refrigerate the dough for at least 30 minutes. This allows the gluten to relax, making it easier to roll out and preventing the dough from shrinking back.