How to make traditional dogri recipe Gheur from jammu?

Gheur traditional dogri recipe

How to make traditional dogri recipe Gheur from jammu?

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Last Updated on August 3, 2021 by blessmyfoodbypayal

Gheur traditional dogri recipe | easy gheur recipe of jammu with step wise pictorial and video method is a trademark recipe from the Jammu part of Jammu and Kashmir state typically pronounced as kyoor or kyur in dogri accent.

Ever since our birth, we have been watching the elder ladies in our family occasionally making this traditional dogri dish.

Gheur traditional dogri recipe

Gheur traditional dogri recipe is called as dogri dish because dogri is the local language of Jammu.

Gheur has a special place in dogri culture. It is made in every dogra wedding and the sisters of the bride greet their brother in law (Jijaji) with gheur, made by bride’s mother, along with curd  and sugar, over lots of fun, frolic and leg pulling and demand money in return.

This ritual takes place during the intervening wedding night when the groom and his relatives are at bride’s place and 7 phere (seven rounds) around a fire has yet to be done. This is somewhat similar to another rasm popularly known as joota churai (stealing shoes).

However this is not a dish confined to weddings only and are made almost in every house, though not so oftenly.

If some special guests are coming over or newly wedded couple is visiting some relations for the first time after marriage, gheur is supposed to be there as a part of menu.

In the present post, we are diverting our process of making gheur from the traditional one for 2 basic reasons.

one, traditionally gheur is made in lots and lots of desi ghee but due to health concerns, we made it in vegetable oil, which many people do.

And second, gheur is designed using the finger but for that, one needs to have some practise beforehand, whereas we are using ketchup bottle. But believe us, there’s no difference in the taste.

Other traditional recipes of jammu and kashmir are kaladikaladi kulchapyaz wali kaladiDoodh wali kaladinadru yakhniroadside kulche chole recipejammu rajmaambalmadra and jammu chocolate.

 

 

Gheur traditional dogri recipe

 

Step wise pictorial method of Gheur traditional dogri recipe

 

  1. sieve maida and salt in a bowl.
  2. start adding water, little at a time, and keep stirring to avoid lumps. the batter should neither be thick not thin but having a running consistency.
  3. to test whether the batter is of right consistency or not, take a spoon and dip it in the batter so that batter is coated on the spoon. now with your finger tip, mark a line in the center of the back of spoon. if the line is clear and the batter remains stick to rest of the portion of spoon, your batter has a right consistency.
  4. put the batter on rest for about 15 minutes.
  5. take a clean squeezable tomato ketchup bottle & fill it with batter. you can use piping bag or any waste but clean bottle by making a hole in its lid or make your own piping bag with butter paper.
  6. take non stick tawa & place on low flame.
  7. pour about 1 tsp of oil & move the tawa so that oil spreads to all the sides. you can also use desi ghee.
  8. now pour the batter on the tawa by squeezing the ketchup bottle, almost covering the entire tawa in your desired shape. generally it goes like making rings by moving the bottle in circular motion.
  9. drop some oil on the spots which has turned dry. avoid, if not needed.
  10. with the help of a knife, gently lift the portions of gheur stuck to tawa. as tawa is a non stick, so there’s very probability of getting the gheur sticking.
  11. in hardly 2 to 3 minutes, gheur will take a firm shape and on moving with knife, whole gheur will become movable. video can make you better understand. please see above.

now using a knife or spatula, lift the gheur carefully from tawa and transfer to some plate. likewise make more gheur with the batter. do note that gheur is made only from one side so don’t flip them.gheur are ready. serve with sugar which is the traditional method. also add curd as a dip for adding more taste to your bites.Gheur traditional dogri recipe

NOTES

  1. If the consistency of your batter goes wrong, that can be easily adjusted. if the batter is too thick, add more water & if the batter has turned thin, add more maida. simple.
  2. Use of non stick tawa is highly recommended if wants to make gheur in very less oil. you will have to add oil in excess, if you are using other tawa or pan which is not non stick. just imagine, like almost you have to deep fry gheur.
  3. Traditionally gheur is made in desi ghee. but the taste of gheur made is oil is also excellent. choice is yours.
  4. Gheur are traditionally made by hands. Dip your fingers into the batter and allow the batter to fall on the hot pan in the form of thin threads in circular motion. This needs a practice whereas using ketchup bottle is more convenient method.
  5. As already mentioned, gheur is supposed to be cooked on one side only so do not flip it over.

Easy Gheur recipe of Jammu – recipe card

 

gheur

Gheur traditional dogri recipe | easy gheur recipe of jammu

blessmyfoodbypayal
A traditional recipe of Jammu especially made during weddings.
Prep Time 5 minutes
Cook Time 15 minutes
Resting time 15 minutes
Total Time 35 minutes
Course Snack
Cuisine Dogri, Indian, Jammu
Calories 110 kcal

Ingredients
  

  • 1 Cup All purpose flour / Maida
  • 1/8 tsp Salt
  • 1/4 Cup Oil (or desi ghee)
  • Water as per need (roughly little less than 1 cup)

Instructions
 

  • sieve maida and salt in a bowl.
  • start adding water, little at a time, and keep stirring to avoid lumps. the batter should neither be thick not thin but having a running consistency.
  • to test whether the batter is of right consistency or not, take a spoon and dip it in the batter so that batter is coated on the spoon. now with your finger tip, mark a line in the center of the back of spoon. if the line is clear and the batter remains stick to rest of the portion of spoon, your batter has a right consistency.
  • put the batter on rest for about 15 minutes.
  • take a clean squeezable tomato ketchup bottle & fill it with batter. you can use piping bag or any waste but clean bottle by making a hole in its lid or make your own piping bag with butter paper.
  • take non stick tawa & place on low flame.
  • pour about 1 tsp of oil & move the tawa so that oil spreads to all the sides. you can also use desi ghee.
  • now pour the batter on the tawa by squeezing the ketchup bottle, almost covering the entire tawa in your desired shape. generally it goes like making rings by moving the bottle in circular motion.
  • drop some oil on the spots which has turned dry. avoid if not required.
  • with the help of a knife, gently lift the portions of gheur stuck to tawa. as tawa is a non stick, so there's very probability of getting the gheur sticking.
  • in hardly 2 to 3 minutes, gheur will take a firm shape and on moving with knife, whole gheur will become movable.
  • now using a knife or spatula, lift the gheur carefully from tawa and transfer to some plate. likewise make more gheur with the batter. do note that gheur is made only from one side so don't flip them.
  • gheur are ready.
  • serve with sugar which is the traditional method. also add curd as a dip for adding more taste to your bites.

Notes

  1. If the consistency of your batter goes wrong, that can be easily adjusted. if the batter is too thick, add more water & if the batter has turned thin, add more maida. simple.
  2. Use of non stick tawa is highly recommended if wants to make gheur in very less oil. you will have to add oil in excess, if you are using other tawa or pan which is not non stick. just imagine, like almost you have to deep fry gheur.
  3. Traditionally gheur is made in desi ghee. but the taste of gheur made is oil is also excellent. choice is yours.
  4. Gheur are traditionally made by hands. Dip your fingers into the batter and allow the batter to fall on the hot pan in the form of thin threads in circular motion. This needs a practice whereas using ketchup bottle is more convenient method.
  5. As already mentioned, gheur is supposed to be cooked on one side only so do not flip it over.
Keyword gheur, kyoor, kyur

Gheur traditional dogri recipe

16 Comments
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    Posted at 20:34h, 23 August Reply

    […] Traditional dogri recipe Gheur […]

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    Posted at 08:11h, 21 April Reply

    […] is served as a side dish with jammu wale naan and chole, puri chana, chole bhature or Gheur. As a matter of choice, few love to cherish it with regular dal roti, paratha or rice. And yes, […]

  • Sandhya Nadkarni
    Posted at 02:52h, 27 June Reply

    5 stars
    What a wonderful share with recipe and the story of the wedding. The gheur looks delicious!

    • blessmyfoodbypayal
      Posted at 03:15h, 27 June Reply

      Thank you heaps.

  • seema sriram
    Posted at 12:16h, 22 June Reply

    Love the way you have described the recipe and the easy way to do it with a ketchup bottle. Indeed it is lovely to learn the traditions of this recipe.

    • blessmyfoodbypayal
      Posted at 03:19h, 27 June Reply

      Glad you loved it. Thanks a bunch.

  • Swati
    Posted at 04:23h, 20 June Reply

    I remember watching a feature on T. V few years ago. very interesting tradition and recipe too. Making it is so easy though it looks complication. Nice share.

    • blessmyfoodbypayal
      Posted at 04:55h, 20 June Reply

      Making it is little complicated by traditional method using fingers. We thought of making it quite easy for a novice. Hence this method.

      Happy you liked it. Thank you tons.

  • Mayuri Patel
    Posted at 22:48h, 14 June Reply

    5 stars
    I’ve had this really flavorful flatbread years ago when I stayed in Jammu. The lacy look really intrigued me and at that time didn’t know how it was made. I enjoyed it with yogurt. Now I have a recipe to try gheur out.

    • blessmyfoodbypayal
      Posted at 04:58h, 20 June Reply

      Though looks complex, it is quite easy to make with the given method. Would like to hear from you once you try it out. Thank you heaps.

  • amrita
    Posted at 10:48h, 13 June Reply

    good to know about this traditional recipe and the story behind it… this looks similar to Malaysian roti jala

    • blessmyfoodbypayal
      Posted at 11:41h, 13 June Reply

      Good to know that. Thank you heaps

  • amrita
    Posted at 10:34h, 13 June Reply

    this is an interesting traditional dish and this has resemblance with roti jala… Good to know about your culture…

    • blessmyfoodbypayal
      Posted at 11:40h, 13 June Reply

      Glad you liked it. Thank you

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    […] Wali Kaladi and Doodh Wali kaladi. Also the most magnificent food of Jammu is Rajma masala, gheur and Nadru Yakhni from Kashmir,the recipes of same will also be found in this blog. We hope, you […]

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