Using Different Water Tempretaure For Making Dough!

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A viewer asked me while making dough why I recommend different temperatures of water. For samosa dough, I say warm water while for kachori I suggest chilled water. Since I have started making these cooking videos, I am learning everyday something new about cooking and I have been paying more attention when I am cooking. I do like to experiment with recipes and enjoy modifying recipes to my taste.

So going back to water temperature, one day I was watching food network about making pastry dough where they were talking about using cold butter and water to make dough that made me think! I don’t like hard crust in khasta kachori. I always wanted its crust to be more flakey, so I went to my kitchen and tried making kachori dough with ice cold water after trying few times I thought I was happy with the crust and produced the video. But wait when you try kachori next time, wrap the dough with cellophane paper and refrigerate for half an hour or longer, before you fill the kachori, kachories will be even more flakey.

I am still attempting to try samosa dough making with chilled water. If any one of you tries before me please let us know the result.

Next time you make kachori try this variation in preparing the dough, I am convinced the crust will come out flakier.


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5 thoughts on “Using Different Water Tempretaure For Making Dough!

  1. Good 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.

  2. yours 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?

  3. For 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.

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