There can be no better time than the winter season to enjoy hot and crispy Kachoris. When the temperature drops, it is common to find people braving the morning chill and queuing up outside eateries for some fresh kachoris. Deep fried till golden brown, kachori is often the best companion to a hot cup of tea and can be enjoyed anytime and anywhere. Kachori goes well with some green or red chutney and goes great with some spicy potato curry. Many of us have attempted to make street food at home and even managed to achieve the classic taste. But, have you been able to replicate that fluffiness and crispness? Kachori Served fresh on the side of the road? If not, Chef Pankaj Bhadauria is here to help you. She, in her latest Instagram reel, shares the essential tips and tricks to make our kachoris ultra-crisp, fluffy and round. Take a look:
Also Read: 5 Best Kachori Recipes: Take A Trip Down Memory Lane
While making dough for Kachoris, first of all keep in mind that mix ghee well in maida or maida. To check this, make a ball of dough and see that it does not break and fall. If so, add a little more ghee to it, suggests the chef.
secondly, always use lukewarm water for kneading the dough. If you use cold water for this, the ghee will start solidifying again and small grains of ghee will remain in the flour. Cooks insist that the dough should be kept soft and moist so that the kachoris are well formed. She says that people often knead hard dough to make Dal Kachori. But, she adds, the dough should be kept soft while making matar (peas) kachoris.
Now, comes the most important step – frying. The cooks explain that the oil should be slightly hot and not overheated to fry the kachoris perfectly. In the end, keep in mind that fry the kachoris only on low flame so that they become crispy and puffy.
What do you think of these kitchen tips? Tell us in the comments.
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