Summary:
Namaste to all my amazing foodies out there. Aaj hum phir se ekdum mazedaar aur hatke recipe leke aaye hain jo aapka dil jeet legi pakka. Aap sab jaante ho na Atanur Rannaghar Hindi channel par kitni badhiya recipes milti hain. Unki videos dekh kar na, cooking ka maza hi double ho jaata hai. Aur aaj unhone jo magic dikhaya hai, woh toh ekdum next level hai. Hum baat kar rahe hain Aloo Kulcha ki, lekin yeh koi ordinary kulcha nahin hai. Yeh hai Atanur Rannaghar Hindi ka special Aloo Kulcha jo tel ya ghee ki jagah pani ki madad se bana hai. Hai na sunne mein hi exciting. Chalte hain is shandaar culinary journey par jahan hum bina zyada tel ke bhi ekdum soft aur fluffy kulcha bana sakte hain. Yaar, yeh toh ekdum game changer hai un sabke liye jo health conscious hain lekin apne taste buds ke saath compromise nahin karna chahte. Toh chalo, Atanur Rannaghar Hindi ke is nuskhe ko ekdum detail mein explore karte hain.
Sabse pehle, chalte hain humare kulcha ke soul yaani ki dough ki taraf. Maida, yaani refined flour, 500 gram lena hai. Isme jaayega swaad anusaar namak, 2 chammach powder sugar, 4 chammach dahi, aadha chammach baking soda, aur 1.5 chammach baking powder. Aur haan, description mein 1 chammach tel bhi mention kiya gaya hai, jo dough ki softness ke liye bahut zaroori hai. In sab ingredients ko ek bade bartan mein acche se mix kar lena hai. Dahi aur baking agents se kulcha ekdum soft aur fluffy banta hai, jaise ki aap bazaar mein khaate ho. Aur powder sugar toh dough ko halki si sweet touch deti hai jo filling ke saath ekdum perfect balance banati hai. Ab aata hai magic wala part pani ka. Dheere dheere pani daalte jaana hai aur ek naram, lachila dough goonthna hai. Yahan par ek tip yaad rakhna, dough na toh zyada sakht hona chahiye aur na hi zyada naram. Medium consistency ka dough banana hai jo easily stretch ho sake. Atanur Rannaghar Hindi ne bataya hai ki pani ka istemal dhyan se karna hai. Humein apne haathon se isko itna smooth goonthna hai ki yeh bilkul chikna ho jaaye aur haathon par chipke nahin. Yeh dough ki jaan hai. Jitna achha dough gootha jaayega, utna hi badhiya kulcha banega. Goothne ke baad, is dough ko lagbhag ek se do ghante ke liye dakh kar rakh dena hai. Isse dough ferment hoga aur phulega, jo kulcha ko ekdum halka aur jaalidar banayega. Yeh resting period bahut zaroori hai. Bilkul bhi skip mat karna is step ko. Ek achha dough hi toh fluffy kulcha ki pehchan hai.
Ab chalte hain kulcha ke dil ki taraf yaani ki uski masaledaar aloo ki filling. Iske liye humein chahiye 2 uble hue aloo. Inko acche se mash kar lena hai taaki koi lumps na rahe. Filling mein lumps honge toh kulcha belte time fat sakte hain. Is mash kiye hue aloo mein daalenge 1.5 chammach kala namak aur swaad anusaar regular namak. Namak ka balance bahut important hai. Phir aayenge humare masaledaar twist. Ek kata hua pyaaz, 1 chammach kata hua adrak, aur 1 chammach kati hari mirch. Yeh sab cheezein aloo ke filling ko ekdum chatpata banati hain. Agar aapko zyada teekha pasand hai toh hari mirch thodi aur badha sakte ho. Ab isme daalenge fresh kati hui dhaniya patti, jo sirf swaad hi nahin, khushboo bhi badha deti hai. Aur spices mein, 1 chammach bhuna jeera powder aur 1.5 chammach Kashmiri mirch powder. Kashmiri mirch powder se rang bahut achha aata hai aur teekha bhi kam hota hai. In sab ingredients ko aloo ke saath acche se mix kar lena hai. Yaar, yeh filling ki khushboo hi itni kamaal hoti hai ki man karta hai aise hi kha lu. Ekdum acche se mix karna hai taaki saare masale aloo mein acche se mil jaayen. Atanur Rannaghar Hindi ne bahut acche se explain kiya hai ki filling dry honi chahiye, zyada geeli nahin, warna kulcha ko belte time mushkil ho sakti hai. Apni pasand ke hisaab se aap thodi amchur powder bhi daal sakte ho for that extra tanginess. Bas, humari mazedaar filling bhi ready hai. Is filling mein na, har bite mein ek alag hi swaad aata hai. Pyaaz ka crunch, adrak ka zing, aur hari mirch ki teekhi kick, ekdum perfect combination.
Ab aata hai sabse interesting part, kulcha ko assemble karna. Jo dough humne resting ke liye rakha tha, woh ab ekdum soft aur phula hua hoga. Usme se chote chote portion lena hai aur unko gol shape dena hai. Phir ek dough ball ko halke haathon se thoda flat karna hai aur uske beech mein aloo ki filling bhar lena hai. Atanur Rannaghar Hindi ne bahut acche se dikhaya hai ki filling ko kaise acche se seal karna hai taaki woh belte time bahar na nikle. Upar se white aur black sesame seeds aur thodi aur kati hui dhaniya patti daal kar, halke haathon se kulcha ko belna hai. Yahan par bhi ek tip hai, kulcha ko zyada patla nahin belna hai aur hamesha kinaron se belna shuru karna hai, beech se nahin. Isse filling evenly distribute hoti hai. Halka sa maida dust kar sakte ho belte time taaki woh chipke nahin. Kulcha ko ekdum gol shape dene ki koshish karni hai. Aap dekhoge ki dough kitna lachila hai aur kitni aasani se bel jaata hai. Is step mein na, thoda patience chahiye hota hai, lekin result itna shandaar aata hai ki saari mehnat worth it lagti hai. Apne kulche ko na toh zyada mota rakho aur na hi zyada patla. Ek medium thickness ka kulcha banao jisse woh pakne par ekdum perfect lage. Aur til aur dhaniya ke patte upar se chipka kar belna bahut achha lagta hai. Isse kulcha dikhne mein bhi bahut sunder lagta hai aur ek alag sa flavour bhi aata hai.
Aur finally, aata hai woh moment jiska hum sabko intezaar tha, kulcha ko pakana. Yeh hai woh stage jahan Atanur Rannaghar Hindi ki recipe ka main hero yaani ki pani aata hai. Ek tawa ya kadhai ko acche se garam kar lena hai. Jab tawa garam ho jaaye toh us par bel hua kulcha daal dena hai. Ek side se thoda pakne dena hai, jab tak chote chote bubbles na dikhne lage. Ab yahan aata hai woh jugad jo kulcha ko ekdum soft aur tel-mukt banata hai. Kulcha ki ek side par thoda sa pani lagana hai aur us taraf ko garam tawa par rakhna hai. Aur phir, tawa par thoda sa pani daalna hai aur usko ek plate se dakh dena hai. Yeh process kulcha ko steam karta hai, jisse woh bina tel ya ghee ke bhi ekdum phula hua aur soft banta hai. Uff, kya technique hai yaar. Thodi der baad dakan hata kar kulcha ko palat dena hai aur dusri taraf se bhi golden brown hone tak pakana hai. Yaar, yeh method itna simple hai aur itna effective hai ki aap hairan ho jaoge. Jab kulcha dono taraf se acche se pak jaaye aur us par khoobsurat golden brown spots aa jaayen, toh samajh lo aapka kulcha ready hai. Yeh method na sirf kulcha ko healthy banata hai balki uski softness ko bhi kayam rakhta hai. Aap isse medium heat par pakana, high heat par pakane se woh jal jaayega aur andar se kacha rah sakta hai. Low heat par pakane se woh dry ho jaayega. Isliye, medium flame par dhyaan se pakana hai. Aap dekhoge ki kaise kulcha ekdum garam tawa par pani ke saath steam hokar phulega. Ekdum bazaar jaisa dikhega aur swaad mein toh usse bhi badhiya lagega, guaranteed. Atanur Rannaghar Hindi ne ekdum sahi tareeka bataya hai isse banane ka. Aap is recipe ko try karke dekhna, aapko bilkul bhi nahin lagega ki isme tel ya ghee ka istemal nahin hua hai cooking ke time par. Yeh Aloo Kulcha ekdum light aur digestive hoga. Toh bas, aapka garam garam, soft, aur ekdum swadisht Aloo Kulcha tayyar hai serving ke liye.
Kulcha ready hai toh ab serve karne ki baari. Garam garam Aloo Kulcha ko aap chole, dal makhani, ya phir apni pasand ki kisi bhi sabzi ke saath serve kar sakte ho. Aur haan, thodi si dahi ya raita ke saath bhi yeh ekdum perfect lagta hai. Yaar, iska swaad na, aapko seedha Punjab ki galiyon mein le jaayega. Aur sabse achhi baat, yeh guilt free hai. Aap jitne chahe utne kha sakte ho. Atanur Rannaghar Hindi ne ekdum shandar recipe di hai jo na sirf tasty hai balki health friendly bhi hai. Ekdum authentic Punjabi swaad, lekin apne ghar par, bina kisi jhanjhat ke. Toh kya soch rahe ho. Jaao, try karo Atanur Rannaghar Hindi ki yeh amazing Aloo Kulcha recipe. Aur haan, humein comment section mein zaroor batana ki aapko yeh recipe kaisi lagi. Aur Atanur Rannaghar Hindi channel ko subscribe karna mat bhoolna aisi aur amazing recipes ke liye. Khush raho, khana banao, aur khana khilao. Milte hain agle blog post mein, tab tak ke liye namaste.
