How to make Kashmiri Telvor (chochwor recipe)
Telvor is a yeast fermented baked bread shaped like a doughnut and having the sprinkle of white sesame seeds over it.
Ingredients
1 cup = 200 ml
FOR ACTIVATING YEAST
- 1/2 cup luke warm water
- 1 tbsp sugar
- 1 tsp Yeast
FOR MAKING DOUGH
- Activated yeast
- 2 cup all purpose flour/maida (320 gram)
- 1/4 cup milk powder (32 gram)
- 1/2 tbsp salt
- 2 tbsp oil
- Water for kneading dough
FOR SHAPING & BAKING TALVOR
- Oil for greasing a plate & baking tray
- Flour for dusting on plate
- Boiling water
- 1 tsp flour
- 2-3 tbsp milk
- 1 tbsp white sesame seeds
Instructions
- 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 donot 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 Talvor, 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.