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.