Ah, soggy kachori is a tragedy! My Mumbai PG aunty swears the filling must be bone-dry, but I say it's your oil temperature. You need it just hot enough to seal the dough fast—like my freelance invoices, if they don't hit at the right time, everything goes soft. Truth is, in our shared kitchen, I shallow-fry in a sombu to save oil, and that slow fry gives me a crackling crust every time, chaos and all.
#ipl#rr
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