24 May How to make Kashmiri Telvor (chochwor recipe)

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Last Updated on May 30, 2022 by blessmyfoodbypayal

How to make Kashmiri Telvor | Kashmiri chochwor recipe with step wise pictorial and video method.

WHAT IS KASHMIRI TELVOR?

An adaptation from the Turkish bread named Simit, Telvor is a yeast fermented baked bread, shaped like a doughnut and having the sprinkle of white sesame seeds over it. This is also spelled as televur and telvur.

Also called by the another kashmiri name Chochwor and sometimes Kashmiri bagel, this bread has a beautiful texture having the brown crusty top and soft and stretchy inside.

All across the Kashmir, you will find the traditional local Kashmiri bakery called by the name Kaandar/ Kandur and besides many local breads, you will surely find the Telvor.

If you go by the process of making this chochwor bread recipe, you will feel that this is just like a regular pav/dinner rolls except the shape.

But what makes this recipe different from pav is the step where these chochwors were boiled before baking.

The step of boiling them in hot water helps in making the outer part crusty.

Though you will find many recipes where Talvor is not boiled before baking, but it will make a regular bread or pav and you will not get the crusty outer.

DIFFERENCE BETWEEN TELVOR AND DOUGHNUTS

If you are finding the recipe similar to doughnuts, then you are totally mistaken. Other than their appearance and the kind of dough, both are poles apart.

Telvor is a savoury bread recipe whereas doughnut is sweet.

Telvor is sprinkled with sesame seeds whereas nothing so is done to doughnuts being sweet. Even doughnuts are, sometimes, topped with chocolate or other accessories which are always sweet.

Telvor doesn’t have any filling whereas doughnuts can be filled with sweet ingredients like jam, whipped cream or anything like.

Telvor is baked whereas doughnut is traditionally deep fried.

DIFFERENCE BETWEEN TELVOR AND BAGELS

It will not be termed as wrong statement if we say that Telvor is the local bagel of Kashmir. So no difference between both the recipes.

Both are the savoury breads made with yeast fermented dough, baked in oven/tandoor and topped with sesame seeds.

HOW TO SERVE KASHMIRI TELVOR BREAD?

Telvor is usually taken in the breakfast or eaten to meet the evening hunger pangs and is served with nun chai (desi tea) or kehwa.

However you can have it with a regular tea. You can just slice telvor in two halves, slather the butter or mayonnaise and enjoy.

STEP WISE PICTORIAL METHOD OF HOW TO MAKE KASHMIRI TELVOR

Add water and sugar in a bowl. Mix.
Add yeast and mix it too.
Leave this for 10-15 minutes and there will be frothy and bubbly surface over the water which means yeast is activated.
Add flour, milk powder, salt and oil. Mix well.
Now start adding little water and keep mixing the dough.
Knead the dough for 10-12 minutes. Initially the dough will be sticky and after some time of kneading, it will become smooth.
Grease the bowl and dough with oil.
Cover the bowl properly and keep it for 2 hours at some warm place in the kitchen.
In the meantime, take a plate or tray and grease it with oil. Also dust some flour over it. Keep aside.
After 2 hours, dough must have been fermented and gets doubled in size.
Knead it for 1-2 minutes.
Divide the dough in 8 equal portions.
Now take a portion of dough and roll it between your palm.
Make a hole in the middle of the ball using finger and slightly flatten the ball giving it a doughnut shape.
Arrange these balls on a plate with is greased and dusted recently. Keep some gap between all telvors because they will enhance more. We used 2 plates to keep them; 4 in each.
Cover them with a wet kitchen towel and again keep in warm place in the kitchen for 30 minutes.
After 30 minutes, they will double in size.
If the hole in the center is disorganised, then reset it again but without pressing or disturbing the shape of telvor.
Boil water in a pan.
Add telvor in it and boil for 2 minutes, 1 minute from each side. Likewise boil all the 8 telvors but do not overcrowd the pan.
Place the boiled telvors again in a greased and dusted plate and let them turn dry for 5-7 minutes.
Transfer the telvors in a baking tray lined with greased butter paper.
Mix a tsp flour and 2-3 tbsp of milk in a bowl.
Brush this paste over all the telvors.
Sprinkle some sesame seeds on all the telvors.
Bake in a pre-heated oven @220°C for 30-35 minutes in the middle rack with both the rods on. See notes below if your telvor is not turning brown from top

Telvor is ready. Enjoy.

NOTES

We used active yeast which required activation. If you have instant yeast, then no need to activate it first. Click here to know more about the usage of yeast.
All purpose flour can be replaced with whole wheat flour though traditionally Talvor is made using maida/APF only.
If you don’t have milk powder, then use milk for activating yeast and kneading dough instead of water.
For evenly sized Telvor, you may scale them if have the facility. We have divided the dough in 8 equal portions. Total weight of our dough was 536 gram so each portion was of 67 gram.
If telvors are baked properly in 30 minutes but haven’t attained the brown top, then shift the baking tray on the top rack of oven and bake for 1-2 minutes on high temperature. But be very careful because this is the time when they can burn fast. Remove immediately when they attain desired brown colour.

Also have a look at another Kashmiri Bread recipe called GIRDA.

HOW TO MAKE KASHMIRI TELVOR – RECIPE CARD