Khasta Kachori Recipe: Make market-like soft and crispy Kachori at home, you will be praised a lot.

People often have hot, crispy kachoris from the market at their homes for breakfast. The taste of the market’s kachoris is very tasty and crispy. Eating them with tea has its own pleasure. Some women make kachoris at home, but they are not as crispy as the ones in the market. In such a situation, to eat crispy shortbread, one is forced to order it from the market. In such a situation, you would also want to know what the shopkeepers put in the kachoris; kachoris like them are not made at home.

Actually, it is important to take special care of some things while making Kachori. From kneading the shortbread dough to stuffing it and rolling and baking it, you have to keep a few things in mind. In such a situation, if you also want to make crispy shortbread like the market at home. Then this article is for you. Today, through this article, we are going to tell you about some easy tips and tricks to make crispy kachori.

Tips to make Crispy Kachori at home

Let us tell you that flour shortbread cannot be kept for long. In such a situation, you can prepare them and eat them immediately. But you can store maida kachori for 10 to 15 days.

Knead the shortbread dough like this

To knead shortbread dough, you need 2 cups of flour, 10 to 12 spoons of refined oil, 2 pinches of baking soda and water.

Take flour in a big vessel, add oil, baking soda and water to it and knead the dough well.

Because the better the flour is, the crispier the shortbread will be. Therefore, definitely check the quantity of flour in the flour. For Moin, add oil to the flour and when the dough starts binding properly like a laddu, then it should be understood that the amount of Moin in the flour is correct.

While kneading the shortbread dough, care should be taken that it is a little tight.

While kneading the shortbread dough, women cover it with a wet cloth. This flour should not be covered with a wet cloth but with a plate. During this time, prepare the stuffing.

To make Kachori crispy, it is important to roll it properly. It should be kept thin from the edges and thick from the middle.

It should be baked in medium flame. Because very high or very low flame will not make the kachori crispy.