Gujiya Mistakes: Inki wajah se kharab hoti hai Gujiya!
India mein festivals matlab good vibes aur tasty khana. Holi aa rahi hai, aur taiyariyan shuru ho gayi hain. Holi complete nahi hoti Gujiya ke bina. Woh crispy bahar se, aur andar se soft mithai Holi ko aur special banati hai. Lekin ghar par Gujiya banana har baar easy nahi hota. Agar dough sahi nahi bana ya filling achhi nahi hui, toh Gujiya kharab ho sakti hai. Kabhi kabhi Gujiya hard ho jati hai ya fry karte time burst bhi ho jati hai, aur yeh sab kuch common mistakes ki wajah se hota hai. Yeh hain 6 common mistakes jinse bachna hai perfect Gujiya banane ke liye:
Aata Theek Se Na Goothna
Gujiya ki crispiness depend karti hai aate ko kitna achha goothen hai uspe. Agar dough achhe se mix nahi hua, toh outer layer crispy nahi banegi. Hamesha ghee ya oil sahi quantity me daalein. Trick yeh hai ki itna ghee ya oil mix karein ki flour aapke hath mein press karne par shape hold kare. Agar yeh step skip karenge ya balance galat hoga, toh Gujiya soft banegi aur crispiness nahi rahegi.
Perfect Dough Kaise Banaye:
* Har cup aate ke liye 2-3 tablespoons ghee use karein.
* Flour aur ghee ko hatheliyon ke beech ragdein jab tak crumbly texture na aa jaye.
* Thoda thoda paani ya milk add karein jab tak dough bind na jaye.
* Dough ko smooth aur firm hone tak goothen.
Zyada Ya Kam Paani Ka Use
Gujiya ke dough mein paani ki matra important hai. Zyada paani se dough soft ho jayega, jisse shape dena aur fry karna mushkil hoga. Kam paani se dough hard ho jayega aur Gujiya fry karte time crack ho sakti hai. Thoda thoda paani add karein aur check karte rahein. Better texture ke liye, paani ki jagah milk use karein – yeh dough ko soft banayega bina structure kharab kiye.
Pani Ki Sahi Matra:
* Goothte time thoda thoda paani daalein.
* Dough firm hona chahiye lekin itna soft ki roll kar sakein bina crack kiye.
* Agar dough sticky lage, thoda flour aur add karein.
* Milk se extra flavour aur softness aati hai.
Dough Ko Rest Na Dena
Dough ko goothne ke baad, use rest dena zaroori hai. Yeh step skip karna galat hai. Rest dene se dough relax hota hai aur elasticity aati hai, jisse roll karna easy hota hai bina tode. Agar jaldi karenge, dough crack ho sakta hai ya stiff ho sakta hai.
Dough Ko Cover Na Karna
Dough ko goothne ke baad, use damp cloth se cover karein. Yeh dough ko dry hone se bachata hai. Shaped Gujiya ko bhi cover karke rakhein jab tak fry na karna ho.
Dough Ko Moist Rakhne Ke Liye:
* Dough ko damp kitchen towel se cover karein.
* Shaped Gujiya ko open mein zyada der tak na rakhein.
* Agar dough dry hone lage, thoda paani sprinkle karein aur fir se goothen.
Filling Ke Liye Purani Khoya Ka Use
Gujiya ki filling important hai, aur purani khoya flavour kharab kar sakti hai. Khoya fresh, white aur grainy honi chahiye. Use karne se pehle khoya ko thodi der fry karein excess moisture nikalne ke liye. Lekin zyada na pakayein, warna taste kharab ho jayega.
Khoya Ko Prepare Karne Ka Best Tarika:
* Fresh khoya use karein white, soft texture wali.
* Khoya ko low heat par 3-4 minutes tak fry karein.
* Khoya ko brown na hone dein.
Galat Temperature Par Fry Karna
Gujiya ko fry karne ke liye sahi temperature zaroori hai. Oil ya ghee ko high heat par garam karein, lekin Gujiya daalne ke baad, flame medium ya low kar dein. Isse woh evenly cook hongi bina jale. Agar high heat par fry karenge, toh bahar se jal jayengi aur andar se kachi rahengi.
Gujiya Ko Perfect Fry Kaise Karein:
* Oil ya ghee ko medium garam karein.
* Thoda dough daal kar oil check karein – sizzle hona chahiye lekin jalna nahi chahiye.
* Thodi thodi Gujiya fry karein even temperature maintain karne ke liye.
* Uniform browning ke liye Gujiya ko palat-te rahein.
Pro Tips
* Perfect shape ke liye mould ka use karein.
* Edges ko achhe se seal karein taaki fry karte time burst na ho.
* Extra crunch ke liye filling mein chopped dry fruits add karein.
* Gujiya ko airtight container mein store karein taaki crispy rahein.
In tips ko follow karein aur perfect Gujiya banayein is Holi!
