By: Niharika Khurana
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Nothing warms up a winter day like a crispy, flaky Matar Kachori. Follow these six simple hacks to get that perfect crunch at home.
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Steam the peas, mash them well, and sauté with spices to remove moisture. This helps create a rich, flavourful filling that is neither dry nor soggy.
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If the filling feels too wet, add some roasted gram flour. It absorbs moisture and binds everything together, making it easier to roll and fry.
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Chunks in the stuffing can cause an uneven texture. Blending it properly ensures a smooth, consistent bite in every kachori.
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For that signature crunch, knead the dough with ghee or oil and let it rest for 15 minutes. This step helps create a crisp, flaky outer layer.
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Stuffing warm filling into the dough can make it soft and sticky. Let it cool completely or chill it briefly for a better texture.
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Heat the oil properly, then lower the flame before frying. Slow frying allows the kachoris to puff up evenly and turn golden brown without burning
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