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If we talk about some of India’s favourite tea-time snacks, Kachoris will surely make it to the list. The delicious fried snacks are widely savoured in various parts of India with tea or as they are along with chutney on the side. Believed to be invented by the Marwaris who were settling across India for trade and commerce, Kachoris were originally believed to be made with ‘thanda masala; which has coriander seeds, fennel seeds and turmeric. Since then, Kachoris have become a favourite street snack and have managed to keep Indians hooked to its deliciousness. Although an Odia, I love gobbling down Kachoris with some fried green chillies, red chutney and a cup of chai on a winter evening. And as winters are already here, I know many of you must be thinking about going on a snack-making spree for the chilly evenings. I know many of you love savouring Kachoris, but is making Kachoris as easy as eating them? While a perfectly crispy Kachori is enough to make your day, a chewy, raw and soggy Kachori is an absolute turn-off. So, to save you from the misery of eating chewy Kachoris, here are some handy tips and tricks you need to apply while making them.
- Incorporate the flour and ghee with your fingers for a few minutes till you get a breadcrumbs-like texture.
- Do not forget to cover and let the dough rest for at least thirty minutes.
- While rolling the dough balls, do not forget to flatten the edges before stuffing them with the mixture.
- After stuffing and rolling the Kachoris, make sure you cover them to prevent them from drying.
- Heat the oil on low or low-medium flame. Add the Kachoris when the oil is just hot enough.
- When the Kachoris start puffing up, nudge them with a spoon to ensure even puffing.
- Turn the Kachoris often while frying to get an even colour.
Here’s a detailed recipe you can follow to make Kachoris at home. Serve them with red chutney for added taste.
