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Prepare the kachori dough using chilled water or ice cubes. Cold water helps to keep the dough firm and prevents it from becoming sticky, resulting in flakier kachoris.
Allow the kachori dough to rest for at least 30 minutes before rolling it out. Resting allows the gluten to relax, making the dough easier to roll and ensuring the kachoris puff up nicely when fried.
Roll out the dough thinly to achieve a delicate outer layer for the kachoris. Too thick of a layer may result in undercooked centers or overly dense kachoris.
Maintain the oil temperature between 325-350°F (160-175°C) while frying the kachoris. Frying at the right temperature ensures that the kachoris cook evenly and puff up without becoming greasy.
Before frying, gently prick the rolled-out dough with a fork to prevent air pockets from forming and ensure even cooking. This step helps the kachoris maintain their shape and puffiness.
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For extra crispiness, consider double-frying the kachoris. After the initial frying, remove them from the oil, allow them to cool slightly, then fry them again until golden brown and crispy.
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