By: Payal
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Kachoris are a crowd favourite, & matar kachoris are no exception. But getting that perfect batch at home can be tricky. Here are some foolproof tips to help you nail it every time.
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Start by steaming your peas just right. Once they're soft, mash them up and give them a quick sizzle in some oil with your favourite spices.
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If your pea stuffing is getting too sticky, mix in some roasted gram flour. It soaks up excess moisture and helps bind everything together.
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Keep your stuffing smooth and consistent-no chunky peas allowed. This ensures every bite of your kachori is evenly spiced and delicious.
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Mix ghee or oil when you're kneading the dough. This adds a crunch to your kachoris & makes the dough easier to roll. Let it rest for about 15 min.
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Always make sure your pea filling is completely cooled before stuffing it into your kachoris. Hot filling can make the dough soggy & mess up your crispiness.
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For that perfect crispiness, heat your oil until it's hot, then lower the temperature before frying your kachoris.
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