By Suprita Mitter
November 16, 2024
Frying kachoris to perfection requires patience and the right technique. Always fry them on medium-low heat to ensure even cooking, allowing them to puff up and turn golden. This slow frying enhances their crispiness and ensures a flaky, melt-in-your-mouth texture every time. Here are some more tips to make sure, the Kachoris turn out to be perfect.
Knead a firm yet pliable dough with just the right amount of water. For better elasticity, rest it for at least 30 minutes.
Rub enough ghee or oil into the flour until it resembles breadcrumbs for a flaky texture.
Roll the dough evenly and not too thick; this ensures even cooking and crispness.
Seal the edges tightly to prevent filling leakage during frying.
Always fry on medium-low heat to cook the kachoris evenly, allowing them to puff up and turn golden.
Ensure the filling is dry and free from excess moisture to keep the kachoris crisp.
Let the kachoris cool slightly to enhance their crunchiness before serving.