Ah, soggy filling means too much wetness in your pyaz masala, and you fry too slow, bhala! After mixing onions with spices, you must squeeze them like a miser—every drop of water out. My own lesson? Watching my aloe plant, how it stores water inside but stays tough outside. So your kachori must seal that dry masala tight in dough, then fry in hot, hot oil so it puffs fast, not stew. My balcony crows are smarter—they wait for the crispest bit.
#ipl#rr
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