Gheur traditional dogri recipe | easy gheur recipe of jammu
A traditional recipe of Jammu especially made during weddings.
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
- 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.
- 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.
- Traditionally gheur is made in desi ghee. but the taste of gheur made is oil is also excellent. choice is yours.
- 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.
- As already mentioned, gheur is supposed to be cooked on one side only so do not flip it over.