Gakhar A Special Mughlai Bread
Kulsum Mehmood is an Eye Consultant. She is single mother. She is an Eye Consultant in a Private Eye Institute.
Gakhar ..... A Special Mughlai Bread
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Gakhar : A Special Mughlai Bread
Gakhar
Gakhar is a Mughlai Bread made of wheat flour and consumed with vegetarian or non-vegetarian curried dishes. It is made in a layered fashion and the layers are known as par. Its caloric value is high due to lavish use of pure ghee. But, it tastes wonderful. It can be consumed with tea or dal too.
Ingredients :
Wheat flour : ¼ kg
Cooking oil : 4 tbspns
Water as required
Salt to taste
Ghee (clarified butter ) : 8 tbspns
Makes 4 delicious gakhars
Gakhar : : Method
Method :
Add salt and cooking oil to wheat flour and knead it by adding required quantity of water to it. Make balls of kneaded dough the size of a medium sized orange. Roll out the ball on a rolling board with a rolling pin using dry flour so that it does not stick to the board. Apply oil on the rolled out chapati and sprinkle dry flour over it.
Rolling Up Of Gakhar
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Rolling-up Of Gakhar
With a knife make a cut on the rolled out chapati from center to the periphery. Roll the cut end of the chapatti and carry it all around its circumference so as to make a cone. Now, flatten the layered cone from its narrow end to the wider end. Using dry wheat flour roll this gakhar slightly so that it becomes about 2 cms thick.
Gakhars Ready For Steaming Or Boiling
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Steaming Or Boiling Of Rolled-up Gakhars
In a pressure cooker pour water at the bottom. Place these gakhars side by side in the cooker containers. Do NOT put the cooker weight over the lid. Steam the gakhars for 15 minutes.
Gakhar : A Special Mughlai Bread
Gakhar
Roasting And Final Cooking Of Gakhars
Open the pressure cooker, take out the gakhars and place them on a sieve and allow them to cool. Next, roast them in an oven so that they get cooked and turn golden brown.
When still hot hold them in a cotton cloth and gently squeeze them so that the layers or pars open up. Put them in a non-stick pan and pour boiling hot pure ghee, 2 tbspns over each gakhar. Your gakhars are hot and ready to be served with your favorite veg or non-veg curry, dal, or tea
Bread
Cook Time
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
15 min | 30 min | 45 min | Serves four people 1/4 kg wheat flour |
Ingredients
- 1/4 kg wheat flour, kneaded, make four balls
- 4 tbspn cooking oil, apply to rolled out gakhar
- 8 tbspn ghee ( clarified butter ), pour hot ghee on gakhar
- to taste salt, add to flour
Instructions
- Method : Add salt and cooking oil to wheat flour and knead it by adding required quantity of water to it. Make balls of kneaded dough the size of a medium sized orange. Roll out the ball on a rolling board with a rolling pin using dry flour so that it does not stick to the board. Apply oil on the rolled out chapati and sprinkle dry flour over it.
- Rolling-up of Gakhar With a knife make a cut on the rolled out chapati from center to the periphery. Roll the cut end of the chapatti and carry it all around its circumference so as to make a cone. Now, flatten the layered cone from its narrow end to the wider end. Using dry wheat flour roll this gakhar slightly so that it becomes about 2 cms thick.
- Steaming or boiling of rolled-up Gakhars In a pressure cooker pour water at the bottom. Place these gakhars side by side in the cooker containers. Do NOT put the cooker weight over the lid. Steam the gakhars for 15 minutes.
- Roasting and final cooking of Gakhars Open the pressure cooker, take out the gakhars and place them on a sieve and allow them to cool. Next, roast them in an oven so that they get cooked and turn golden brown. When still hot hold them in a cotton cloth and gently squeeze them so that the layers or pars open up. Put them in a non-stick pan and pour boiling hot pure ghee, 2 tbspns over each gakhar. Your gakhars are hot and ready to be served with your favorite veg or non-veg curry, dal, or tea.
© 2009 Dr Kulsum Mehmood
Comments
fAtema panwala on October 21, 2014:
I amazed to see this recipe on net .thanks.
Dr Kulsum Mehmood (author) from Nagpur, India on July 31, 2014:
Thank you Amiruddin for your visit and comment
Dr Kulsum Mehmood (author) from Nagpur, India on July 31, 2014:
Thank you Saleem. I will try out your way of doing it. I am sure it will taste yummy...
Amiruddin on April 10, 2014:
Excellent, easy and quick method. Thanks.
Saleem Rangoon on August 22, 2013:
Alternatively:instead of steaming in pressure Cooker, Boil water with Haldi in a pan.Drop the Gakhar in boiling water.When cooked they will rise to the top.Remove from pan,squeeze in a napkin to flake. Heat oil in a shallow pan and fry until crispy brown on the outside. or roast on BBQ instead of frying.Eat with Dal Gosht and Cachumber.
Dr Kulsum Mehmood (author) from Nagpur, India on January 02, 2013:
Thank you wrenfrost for visiting and commenting.
wrenfrost56 from U.K. on January 02, 2013:
I have to confess gakhar is not something that I have tried before, however I do enjoy eating curry so this is certainly something I would like to try. Thanks again for another delicious looking and easy to follow recipe idea Kulsum. :)
Dr. Akmal on September 16, 2011:
Hmrjmr1
If you do not mind let me explain Ghee. Ghee is a refined butter. If you heat the butter then after a while a stage come when white milk solid is separated from transparent fatty oil. On further heating white milk solid turns to brown and at that stage just filter off the solid while it is still hot and collect the transparent fatty oil that is ghee. If you cool the ghee it solidifies as white granular solid.
white light on November 21, 2010:
Thank you kulsum tried it out was great
quicksand on November 07, 2009:
Looks great! I will certainly try it out. Thanks!
Dr Kulsum Mehmood (author) from Nagpur, India on November 04, 2009:
Thank you creativeone for stopping by and for your comment.
Benny Faye Ashton Douglass from Gold Canyon, Arizona on November 03, 2009:
Thank you for a great bread recipe. Godspeed. creativeone59
Dr Kulsum Mehmood (author) from Nagpur, India on November 02, 2009:
Yes, Hmrjmr1. Cow milk butter would work fine. Go ahead. And thank you for visiting.
Hmrjmr1 from Georgia, USA on November 02, 2009:
Kulsum - I had buffalo milk butter in Viet Nam long time ago I guess Cow milk Butter would work but not be quite as rich. Thanks!!
Dr Kulsum Mehmood (author) from Nagpur, India on November 02, 2009:
Hi Hmrjmr1, Hi breakfastpop. Hi Vladimir. Ghee is clarified butter obtained by melting and heating white butter obtained from buffalo milk. Thanks for visiting and commenting. This bread is really tasty.
Vladimir Uhri from HubPages, FB on November 02, 2009:
Interesting and I am sure it is tasty.
breakfastpop on November 02, 2009:
I'm with Hmrjmr..what is ghee and where do you go to get it?
Hmrjmr1 from Georgia, USA on November 02, 2009:
This sounds good but for us not familiar with Indian ingredients what is Ghee? Is it like western molasses or maple syrup?
