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Tag: Pan

  • 6 Game-Changing Tips To Make Perfect Aloo Kulchas On Your Pan

    6 Game-Changing Tips To Make Perfect Aloo Kulchas On Your Pan

    Punjabi food is renowned for its mouthwatering flavours and variety. From vegetables and curries to Indian flatbreads, there’s something for everyone. If you’re a fan of Punjabi cuisine, you’re probably familiar with the delightful kulcha. This Indian flatbread, made from refined flour (maida), is traditionally baked to perfection in a tandoor. However, even without a tandoor, you can make delicious kulchas at home on a pan.

    From plain kulchas to Amritsari varieties, these breads are always impressive. One popular version is Aloo Kulcha, which is stuffed with spiced mashed potatoes. It pairs beautifully with pickle, chutney, curry, or even vegetables. However, many people struggle to achieve the perfect Aloo Kulcha at home. If you’ve faced this challenge, we’ve got you covered! Here are 6 easy tips to help you make soft, flavorful Aloo Kulchas like a pro.

    Also Read: Amritsari Kulcha, Butter Garlic Naan Rank Among World’s Top Five Breads

    Here Are Some Easy Tips to Make Aloo Kulcha:

    1. Prepare the Dough

    To begin, prepare the dough by combining flour, sugar, salt, curd, and baking soda in a bowl. Mix well, then slowly add lukewarm water to knead a soft, smooth dough.

    2. Let the Dough Rest

    Once the dough is ready, it’s crucial to let it rest. Resting the dough enhances elasticity, making it easier to roll without cracking. Allow the dough to rest for at least 30 minutes.

    3. Keep It Covered with a Wet Cloth

    Always cover the dough with a damp cloth while it rests. Lightly oil the surface of the dough, then cover it with a wet cloth to prevent it from drying out.

    4. Prepare the Stuffing

    For the stuffing, take boiled potatoes and mash them thoroughly. Ensure there are no lumps, as poorly mashed potatoes can tear the kulcha while rolling.

    5. Add Spices

    Enhance the flavour of your Aloo Kulcha stuffing by adding spices. Mix mashed potatoes with finely chopped green chillies, onions, pomegranate seeds, carom seeds (ajwain), roasted cumin powder, and salt to taste. Blend everything well and set it aside.

    6. Make the Kulcha

    Divide the dough into equal portions and roll them into balls. Cover the balls with a cloth. Take one ball, roll it slightly, and place the potato stuffing in the centre. Fold the edges to seal and roll again. Sprinkle chopped coriander and black sesame seeds on top, then roll lightly to press them in.

    Heat a pan and lightly apply water to one side of the kulcha. Place it on the pan with the water-coated side facing down. Cook for a few seconds, then flip and cook the other side directly on the flame for a charred effect. Alternatively, cook on a medium heat using the pan.

    Brush the hot kulcha with butter and serve it alongside your favourite curry or vegetable.

    The next time you make Aloo Kulcha, follow these tips to achieve restaurant-style perfection at home!

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  • Pan Frying Vs. Deep Frying – Whats The Difference? Which Method Makes Your Food Extra Crispy?

    Pan Frying Vs. Deep Frying – Whats The Difference? Which Method Makes Your Food Extra Crispy?

    Fried food is a total treat in so many cuisines. Seriously, that golden crunch? Unbeatable! But when it comes to getting that perfect crispiness, you might be wondering about the difference between pan-frying and deep-frying. They seem pretty similar, right? If you’re new to cooking, this can be super confusing. The main thing to know is that the amount of oil you use changes how your food turns out. Ever been puzzled by a recipe or menu that mentions “pan-fried momos” and wondered how that’s different from deep-fried? You’re in the right place! Let’s break down the basics and clear up the difference between pan-frying and deep-frying.

    Also Read: Make Crisp And Longer French Fries Easily At Your Home With This Simple Trick

    Pan frying requires lesser oil usage than deep frying.

    Pan frying requires lesser oil usage than deep frying.
    Photo Credit: iStock

    What Is Pan Frying?

    In pan-frying, we use a very small amount of oil in a shallow pan. Think of it as a mid-point between sauteing and deep-frying food. The idea behind pan frying food is to use just enough oil to cover the bottom of the pan. This method is quick and will give you that golden and crispy crust on foods like paneer, cutlets, or even aloo tikki without drowning them entirely in oil. The food will cook in its own juices while the little oil used will add a delightful taste to your dish. This will result in a dish that is packed with flavours, not too greasy, and holds some original texture. Plus, it is a healthier option as compared to deep frying since you are using less oil.

    What Is Deep Frying?

    As the name suggests, deep frying requires the food to be submerged completely in the hot oil to cook. This method will give your foods a perfect, all-around crispiness. When you deep fry, the heat of the oil seals the exterior layer of the food quickly. This results in locked-in moisture and gives you a crispy and crunchy exterior. Deep frying is what gives those lip-smacking samosas, pakoras and jalebis that irresistible crunch. Although it is not the healthiest cooking method, once in a while you can indulge in that ultimate crunch that deep frying provides.

    Deep frying requires a large amount of oil to cook the food.

    Deep frying requires a large amount of oil to cook the food.
    Photo Credit: iStock

    Which One Do You Choose – Pan Fry or Deep Fry?

    So, when do you pan-fry or when do you deep fry? It all depends on the dish and the texture you are hoping for. Pan frying is generally better suited for smaller quantities of quickly cooking foods like eggs and vegetables. The end result would be a lighter, less oily dish with a deliciously subtle crunch. Moreover, other dishes – particularly involving fish – may also fall into this category as they can break into pieces.

    On the other hand, if you are looking for a full-on crispy indulgent treat, then you should deep fry. This method would allow quick and even cooking and works best for large quantities of food. Since it is deeply fried and requires more amount of oil, deep-fried food lends a heavier, richer taste, as compared to pan-fried foods.

    Also Read: Author Krish Ashok Explains “Indian Food Terms” In An Oh-So-Relatable Manner

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