By Ujjainee Roy
December 9th, 2023
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If you’re tired of tired of soggy kachauris, then you need to pay attention to some key details. Like the temperature of the oil, consistency of the dough, its storage conditions etc. Here are some hacks which will help you keep your homemade kachauris crispy
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Make sure that the oil is at the right temperature for frying. If the oil is not hot enough, the kachauris will absorb more oil and become soggy pretty soon
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Before frying, lightly poke the surface of each kachauri with a fork or a toothpick. This helps release any trapped air inside, preventing them from puffing up too much and becoming less crispy
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Roll out the dough for the kachuris as thinly as possible without compromising the integrity of the stuffing. Thinner dough tends to get crisper during frying.
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Adding a small amount of semolina (sooji) to the dough can enhance crispiness. Semolina helps create a slightly coarse texture on the surface of the kachauris, promoting crispiness
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After frying, keep the kachuris covered with a clean cloth or paper towel. This helps absorb excess moisture and prevents the kachuris from becoming soft due to condensation.
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When storing leftover kachuris, use a container with perforations or holes. This allows air circulation, preventing the buildup of moisture that can lead to sogginess. Alternatively, leave the lid slightly ajar.
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If your kachauris lose their crispiness, you can reheat them in an oven or toaster oven at a low temperature. This helps to revive their crisp texture without making them greasy. Avoid using a microwave, as it can make them soft.
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