How to make traditional dogri recipe Gheur from jammu?

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

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 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 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

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.

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 traditional dogri recipe | easy gheur recipe of jammu

blessmyfoodbypayal

A traditional recipe of Jammu especially made during weddings.

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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

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