Hot and crispy kachoris from the market are often brought home for breakfast. Their taste is so delicious and crispy that eating Kachori with tea becomes completely different. Some women make Kachori at home, although home-made Kachori is not as crispy as the market one. It can still be eaten once while hot, but after some time the Kachori becomes completely soft. They are forced to order kachoris from the market. The question is, what do the shopkeepers put in their Kachori that makes their Kachori crispy but not at home? It is very important to keep some things in mind while making Kachori. For Kachori, a few things have to be taken care of, from kneading the dough to stuffing rolling and baking. There are some easy tips and tricks to make crispy kachori at home. Let us know the tips to make crispy kachori.

Tips to make Crispy Kachori:
- Flour shortbread does not keep for long. Make it and eat it immediately. But you can store shortbread made from flour for 10-15 days.
How to knead dough for shortbread
-To prepare shortbread dough, 2 cups of flour, 10 to 12 spoons of refined oil, 2 pinches of baking soda, and water are required.
- To knead the dough, first, take flour in a big vessel and mix oil in it. Now add 2 pinches of baking soda and water and knead the dough well.
-Keep in mind that the better the flour is spread, the crispier the kachoris will be. Therefore, check the quantity of flour in the flour. For this, first of all when adding oil to the flour then knead the dough with it. If the dough starts binding like a laddu, then the amount of flour in the flour is correct.
-The dough of shortbread should be a little tight. Keep this in mind while kneading.
-Women often cover the shortbread dough with a wet cloth. Cover the dough but not with a wet cloth but keep it covered with a plate for at least 10 minutes. Till then prepare the stuffing of Kachori.
-It is also important to roll the kachori properly. While rolling the kachori, the edges should be thinned. Keep the middle part thick.
-Bake the Kachori on medium flame. Too high or slow flame does not make the kachori crispy.
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