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A viewer recently asked me why I recommend different water temperatures when making dough. For samosa dough, I suggest using warm water, while for kachori, I recommend chilled water.
Since I started making cooking videos, I learn something new about cooking every day and have been paying closer attention to my techniques. I enjoy experimenting with recipes and modifying them to my taste.
Regarding the water temperature, I once watched a Food Network show about making pastry dough. They mentioned using cold butter and water to achieve the desired texture. This made me think! I don’t like a hard crust in khasta kachori; I prefer a flakier crust.
So, I went to my kitchen and experimented with making kachori dough using ice-cold water. After several attempts, I was happy with the crust and produced the video.
But wait, there’s more! When you try making kachori next time, wrap the dough in cellophane and refrigerate it for half an hour or longer before filling the kachoris. This will make the crust even flakier.
I am still experimenting with making samosa dough using chilled water. If any of you try it before I do, please let us know the results.
Next time you make kachori, try this variation in preparing the dough. I’m convinced the crust will come out flakier.
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Manjula
September 12, 2018 at 10:29 amI want to bake kachories. Can you suggest what should be the water temperature?
I tried few versions
1. With cold water, not adding baking pdr: kachories came out hard but eatable. Didnt get soggy after 4 days as well.190c, 30 min
2.normal water, added bp, they were flaky but the next day, they got soggy.190c, 15 min
3. Normal water, without bp, again hard.190c, 20 min
Manjula Jain
September 13, 2018 at 10:16 amManjula, I use chilled water, kachories are flaky and do not become soggy. The only reason I can think may you are frying on high heat, kachorie should be fry on low heat and put them in container after they are at room temperature.
gry-strategiczne-wojenne
August 8, 2011 at 2:54 pmGood post. I learn something tougher on totally different blogs everyday. It is going to all the time be stimulating to learn content from different writers and observe a bit of one thing from their store. I’d favor to use some with the content material on my weblog whether or not you don’t mind. Natually I’ll give you a hyperlink in your web blog. Thanks for sharing.
sudhir
March 30, 2010 at 10:29 amyours is a fabulous contribution to the art of indian cooking.
one of note.
i enjoy watching all your videos.
and will be making lauki tomorrow.
does it make sense to soak dalia in water overnight for making dalia in the morning?
Manjula Jain
March 30, 2010 at 10:58 amHi Sudhir,
Dalia if you soak for an hour will be good.
Andrew Hammond
January 25, 2010 at 3:07 pmFor flakier dough, you might also try using half vodka (cheap, unflavored) and half ice-water. The alcohol evaporates out when you cook, so it does not alter flavor. It makes the dough more liquid and workable, just like water, but unlike water, it does not activate the gluten in the flour, so the dough is more flaky.