How to Make Perfect Dough for Flaky Indian Snacks — Khasta Kachori, Samosa, and Mathri, Step-by-Step

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"Perfect Dough (For Khasta, Samosa, and Mathri)"

Overall Preparation Time: 10 minutes

Are you also one of those who wish to make Indian flaky snacks like Khasta Kachori, Samosa, or Mathri at home but don’t know how to prepare the dough for them? Then friends, today on Daily Food Kitchen, we’re going to share with you a unique and easy method for preparing the perfect dough for these snacks. So, what are you waiting for? Let’s get started and make the dough together!

How to Make Perfect Dough for Khasta Kachori, Samosa, and Mathri

Ingredients Required for Dough:

• 400 grams all-purpose flour (maida)
• 1½ or 1 full tsp salt (common salt)
• 2 tablespoons desi ghee or refined oil (for moyan or shortening)

Step-by-Step Dough Preparation Method

Step 1: Choose a Wide Mixing Bowl

Start by taking a wide mixing bowl, also known as a barat in Hindi. Add the all-purpose flour to it.

Step 2: Add Salt and Mix Well

Now add the salt to the flour. At this stage, it's important to mix the two ingredients thoroughly. You can use your hands for better control. Here's our aim is to ensure everything is evenly distributed.

💡 Pro Tip:

Always mix the salt into the flour before pouring the water. If you don’t, the salt might distribute unevenly—leading to parts of the dough being too salty or bland.

Step 3: Add Ghee or Oil Slowly

Now pour the desi ghee or refined oil gradually over the flour, spreading it evenly in a circular motion.

Step 4: Rub the Mixture Gently

Using your fingers, rub the oil into the flour gently until it is well absorbed.

💡 Pro Tip:

At this stage, take a small amount of the flour mixture and press it firmly in your fist. If it holds its shape without crumbling, the moyan (fat) is mixed properly—this is key to a crispy, flaky texture.

Step 5: Start Adding Water Gradually

Now begin adding water little by little. Simultaneously, use your hands to knead the flour mixture.

💡 Pro Tip:

Don’t rush with the water. Let the flour absorb each addition fully before pouring more.

Step 6: Ensure Full Absorption Before Next Addition

Before adding more water for the second round, make sure the previous water is fully absorbed into the flour. Continue adding water slowly and kneading gently to form a dough.

Step 7: Final Kneading with Leftover Flour

Once the main dough is ready, if any dry flour remains, sprinkle a little water over it and combine it with the main dough.

💡 Pro Tip:

The dough will develop a slight smoothness and sheen once properly kneaded—a sign you're on the right track!

Step 8: Check Dough Consistency

Check the dough consistency. For khasta kachori, samosa, or mathri, the dough should be firmer than regular roti dough.

💡 Pro Tip:

Adjusting dough texture is key to perfect results. If the dough feels too tight or stiff, it likely needs more moisture—just a few drops of water at a time. On the other hand, if it’s too soft or sticky, dust in some flour to firm it up. Aim for a pliable, smooth dough that’s easy to shape.

Step 9: Let the Dough Rest

Cover the dough using a damp muslin cloth or lid. Let it rest for 30 minutes. This step improves elasticity and manageability.

Final Thoughts

By following these simple yet crucial steps, your dough will be perfectly textured—tight, flaky, and ready for making delicious kachoris, crispy samosas, or crunchy mathris.

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❓FAQs for Making Pefect Flaky Indian Snack Dough

Can I use oil instead of desi ghee in the dough?

Yes, if you Want it extra tasty and flaky? Just swap oil with ghee—it makes everything richer and more khasta!

What is moyan, and why is it important?

Moyan refers to the fat (ghee or oil) mixed into the flour before kneading. It plays a crucial role in making the dough crispy and flaky. If moyan is not added properly, your kachori, samosa, or mathri may turn out hard or chewy.

How do I know if the moyan is mixed properly?

After rubbing the fat into the flour, take a small portion in your fist, press it, and release. If it holds its shape without crumbling, the moyan is well incorporated.

How tight should the dough be?

The dough for kachori, samosa, and mathri should be firmer than regular roti or chapati dough. A tight dough helps in getting a crispy and flaky texture.

How much water is needed to knead the dough?

Actually, the flour already has fat, you won’t need too much water. I used just ¾ glass, and it was enough. However, add water gradually and let it absorb completely before adding more. Avoid making the dough too soft.

Why should the dough be rested before using?

Resting the dough for at least 30 minutes makes it more pliable, elastic, and easy to roll. It also helps develop better texture and flakiness in the final dish.

Can I make this dough in advance?

Yes, you can make the dough a few hours ahead. Keep it covered with a moist cloth or cling film and store it in the refrigerator if needed. Bring it to room temperature before use.

Is this dough suitable for baked versions?

Yes, this dough can also be used for baked samosas or mathris, but make sure the fat (ghee or oil) is balanced well to avoid dryness. You may need to brush with oil before baking for a crisp finish.