Jammu special Khamira recipe

30 Apr Jammu special Khamira recipe

Last Updated on September 30, 2021 by blessmyfoodbypayal

Jammu special Khamira recipe | jammu wale khamire | how to make jammu special khameera with step wise pictorial and video method.

WHAT IS KHAMIRA/KHAMIRE?

Khamira is a soft leavened fried bread made with flour and khamir (sourdough/ homemade yeast), an old traditional recipe from jammu region of UT of J&K.

However few add cumin seeds or roughly crushed coriander seeds with a very little salt in the dough, though it is optional.

As Khamira is made from Khamir, so it is named as Khamira. And Khamira and khamire aren’t two different things but khamire are plural of khamira.

There was a time when such recipes used to be a part of the kitchen on every even day because our elders were very much concerned about the traditional values, be it related to food or other rituals to be performed.

The second utmost reason could be the not much exposure to the outer world.

Today in the times of social media, we are well verse with the cuisines, not just of india, but across the world.

No recipe is confined to its own place and they are being tried and cherished across territories.

In all this hush up, somewhere some of the old recipes are getting diminished. Even when you plan to cook anything like such and looking for a recipe, it’s hard to find the people with correct knowledge except, few quite elders in the family.

My father was so fond of khamira that he wanted to have it at least twice a week.

At times, when there were no khamir at home, he used to bring a small loaf of sourdough from nearby bakery shop and then the dough was kneaded to develop it into a dough of khamira.

So when decided to make this recipe, he was the one who stroke to our mind and we dedicate this post to our beloved late father/father-in-law.

This post is developed with the help of Chef Ajay Kumar Siotra, a young talent belonging to the city of temples jammu & has the glory of being a finalist at MasterChef India season 5.

We were little confused as to the difference between this local dogri recipe Khamira and renowned Bhatura, popularly called by the combo name chole bhature. Both have much similarity in appearance and somewhere taste too matches.

Then resorted to chef Ajay and he said that khamira is made by using khamir (sourdough/homemade yeast) only whereas bhatura is traditionally made using curd.

Though people have begin to add sourdough or dry yeast or baking soda but that’s not the traditional method of making bhature.

DIFFERENCE BETWEEN KHAMIRA & BHATURA

• Khamira is generally made with whole wheat flour, though you can make it with all purpose flour too, but bhatura is made using all purpose flour only.
• To make bhatura, traditionally curd is used as leavening agent whereas khamira is made using khamir (homemade yeast/sourdough) only.
• Dough kneaded for bhatura is used in cooking bhatura & naan also but dough kneaded for khameera, after fermentation, can be used as a yeast to make more khamire (next batch) and for baking bread, naan or pizza base. To know more about this dough, click here.
• Bhatura is served with chole only whereas khamira is cherished with rajma, ambal and auria or anything you like.

HOW TO SERVE KHAMEERA?

Usually they are served with rajma, ambal and auria. But there’s no hard rule as such and you can enjoy it with any sabji as you want. Yes, khamire, rajma and auria make together make a blast. We served it with pindi chole and auria.

See the recipes of..

•  Jammu wale chole
• Jammu Rajma
• Ambal
• Auria
• Click here to see more the recipes from Jammu & Kashmir.

Step wise pictorial recipe of Jammu special Khamira recipe

1. Sieve whole wheat flour in a bowl and add crushed coriander seeds, salt and oil in it. Give it a gentle mix.
2. Add khamir (homemade yeast/sourdough) and mix it with rest of the flour mixture, initially, without adding water. To see the recipe of Khamir, click here.
3. When the khamir incorporates with the flour, start kneading it with very little water at a time.
4. Knead a slightly tight dough as we knead for making poori.
5. Place the dough in a greased bowl and also apply some oil on the dough too.
6. Cover the bowl with a cling film and let it rest to raise for about 20 to 30 minutes at some warm place in the kitchen.
7. After 30 minutes, the dough will be raised slightly.
8. Again knead the dough for 2 minutes.
9. Now begin to make khamire from it. Take a small ball size dough and roll it without dusting flour into a medium sized disk. It’s size is usually bit bigger than poori and smaller than roti.
10. Put it in a medium hot oil. Initially, the disk will drop down in oil.
11. It will raise above on the surface of the oil in few seconds and begins to float.
12. Gently press it with the back of spider strainer skimmer ladle. It will puff up into a round ball, like pooris or bhature puff up.
13. Cook it from both the sides till golden.
14. Take them out on a paper napkin so that some oil gets absorbed. Like prepare all the dough balls.
15. Your khamire is ready.

Jammu special Khamira recipe – recipe card

How to make jammu special khameera

blessmyfoodbypayal

Jammu special Khamira recipe is a delicacy from jammu made with sourdough.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Resting time 30 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine Jammu

Servings 15 khamire

Ingredients

  

• 1 cup whole wheat flour/atta
• 1/2 cup khamir/homemade yeast
• 1 tsp coriander seeds roughly crushed/optional
• 1/4 tsp salt
• 1 tbsp oil
• Oil for frying
• Water as per need

Instructions

 

• Sieve whole wheat flour in a bowl and add crushed coriander seeds, salt and oil in it.
• Give it a gentle mix.
• Add khamir (homemade yeast/sourdough) and mix it with rest of the flour mixture, initially, without adding water. To get the recipe of khamir, click here.
• When the khamir incorporates with the flour, start kneading it with very little water at a time.
• Knead a slightly tight dough as we knead for making poori.
• Place the dough in a greased bowl and also apply some oil on the dough too.
• Cover the bowl with a cling film and let it rest to raise for about 20 to 30 minutes at some warm place in the kitchen.
• After 30 minutes, the dough will be raised slightly.
• Again knead the dough for 2 minutes.
• Now begin to make khamire from it. Take a small ball size dough and roll it without dusting flour into a medium sized disk. It's size is usually bit bigger than poori and smaller than roti.
• Put it in a medium hot oil.
• Initially, the disk will drop down in oil.
• It will raise above on the surface of the oil in few seconds and begins to float.
• Gently press it with the back of spider strainer skimmer ladle. It will puff up into a round ball, like pooris or bhature puff up.
• Cook it from both the sides till golden.
• Take them out on a paper napkin so that some oil gets absorbed. Like prepare all the dough balls.
• Your khamire is ready.

PIN IT FOR LATER

YOUTUBE

For more easy and interesting recipes, please do visit our YouTube Channel and do subscribe it and also hit the bell icon. It’s free. Gratitude for subscribing.