How to make traditional dogri recipe Gheur from jammu?

03 Apr How to make traditional dogri recipe Gheur from jammu?

Last Updated on August 28, 2025 by blessmyfoodbypayal

Gheur traditional dogri recipe | easy Kyur 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 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.

Other traditional recipes of jammu and kashmir are kaladi, kaladi kulcha, pyaz wali kaladi, Doodh wali kaladi, nadru yakhni, roadside kulche chole recipe, jammu rajma, ambal, madra and jammu chocolate.

Step wise pictorial method of Gheur traditional dogri recipe

Take maida and salt in a bowl.

Start adding water, little at a time, and keep stirring with hand, preferably, to avoid lumps.

If you feel that lumps are creating, just mash them with finger tips.

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 non stick tawa & place on low flame. Brush bit of desi ghee. You can also use oil.

Now drop the batter here and there with your hand making it like a net and preferably round in shape.

Drop some ghee on the spots which has turned dry. Avoid if not required. In a minute or two, you will find it drying turning from white to translucent. It will take a firm shape and very sooner you will feel that it has started leaving the tawa.

With the help of a spatula, gently lift the sides of kyur.

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.

Kyur are ready. Serve with sugar which is the traditional method. Also add curd as a dip for adding more taste to your bites.

NOTES

• 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.
• Although it’s very easily to make with hand but in any case you feel you are not comfortable with hands, 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 and drop the batter on tawa. Earlier we have also tried this trick.

• Use of non stick tawa is highly recommended if wants to make gheur in very less ghee. You will have to add ghee in excess, if you are using other tawa or pan which is not non stick.
• 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 traditional dogri recipe | easy kyur recipe of jammu

blessmyfoodbypayal

Kyur ; A traditional recipe of Jammu especially made during weddings.

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Resting time 15 minutes mins

Total Time 35 minutes mins

Course Snack

Cuisine Dogri, Indian, Jammu

Servings 4 Gheurs

Calories 110 kcal

Ingredients

  

• 1 Cup All purpose flour / Maida
• Pinch of Salt
• desi ghee required (or oil)
• Water as per need

Instructions

 

• Take maida and salt in a bowl.
• Start adding water, little at a time, and keep stirring with hand, preferably, to avoid lumps.
• If you feel that lumps are creating, just mash them with finger tips.
• 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 non stick tawa & place on low flame. Brush bit of desi ghee. You can also use oil.
• Now drop the batter here and there with your hand making it like a net and preferably round in shape.
• Drop some ghee on the spots which has turned dry. Avoid if not required. In a minute or two, you will find it drying turning from white to translucent. It will take a firm shape and very sooner you will feel that it has started leaving the tawa.
• With the help of a spatula, gently lift the sides of kyur.
• 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.
• Kyur 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. Although it's very easily to make with hand but in any case you feel you are not comfortable with hands, 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 and drop the batter on tawa. Earlier we have also tried this trick.
3. Use of non stick tawa is highly recommended if wants to make gheur in very less ghee. You will have to add ghee in excess, if you are using other tawa or pan which is not non stick.
4. As already mentioned, gheur is supposed to be cooked on one side only so do not flip it over.

Keyword gheur, kyoor, kyur