Khasta Samosa-Kachori Tips: Whenever Samosas and Kachoris are made at home, they do not become as crisp as the ones available in the market. In such a situation, we tell you, 5 such tips which will make your samosas and kachoris absolutely crispy.
Crispy Kachori Recipe Tips: In the winter season, if you get hot kachori samosas, that too with tea, it becomes a delight. But instead of eating unhealthy samosas from the market, make samosas and kachoris at home. Now you might be thinking that making samosas and kachoris at home does not make them as crispy and crunchy as the market ones, so today we will tell you 5 easy ways by which the outer layer of your samosas and kachoris will become very crispy and crunchy.
Follow these tips to make crispy samosas and kachoris
Add right amount of flour to the flour.
Crispy shortbread and samosas To make it, it is very important to add the right amount of flour to the flour. You add two to three tablespoons of oil or ghee in one cup of flour and mix it well in the flour. This method is called shortening, after this add water little by little and knead a stiff dough.
Read this- Oil Free Samosa Recipe: Now eat lots of samosas to your heart’s content, prepare it without oil
Mix rice flour into flour
If you want your samosas and kachoris to remain crispy for a long time, then mix one or two spoons of rice flour with flour. By doing this the layer of samosas and kachori becomes crispy.
Let the dough rest for 10 to 15 minutes
It is very important for the gluten to set in the flour, only then it becomes crisp, so after kneading the flour for Samosa Kachori, cover it and keep it for at least 10 to 15 minutes. This will set the gluten of the flour.
Read this also- Heart will ask for peacock!!! When you make this crispy pea kachori at home
Take special care of stuffing
If there is moisture in the stuffing of samosas and kachoris, then after frying it, the outer layer of samosas and kachoris will also become soft, hence always dry the stuffing. Fry the potatoes well and stuff them in samosas and also keep the lentil bhujiya dry for kachori.
Take care of frying
Frying is most important while frying samosas and kachoris. On very high flame, its layer will burn from outside and will remain raw from inside and on very low flame, the oil goes deep inside, hence in the beginning, heat the oil lightly and then slow down the flame and cook the samosas and kachoris, by doing this crispy layers are formed.