A traditional doughnut-shaped bread with a specific place in Kashmiri cuisine is telvor, also called chochwor. This ring-shaped bread is known for its crispy on the outside while soft, layered on the inside and preferably taken during festive mornings or special occasions. It can be eaten with tea or regional chutneys and is known for its texture and nutty taste from the sesame seed.
Prepared using a mixture of flour, sugar and spices, then fried, these are sweet delicious snacks. It might seem that it is impossible to make it at home, but once the right procedures and products have been gathered, then it is possible to have that yummy bread.
Selection Of Good Quality Ingredients
Choosing the finest components is the first step in creating delicious telvor. The chief ingredient responsible for the making of soft and chewy bread is all purpose flour, maida. If possible, use fresh flour to get the best out of it. Furthermore, addition of milk powder into the dough increases the flavour of the bread as well as its texture.
Use active dry yeast for leavening; it's necessary to get that fluffy, light texture. Make sure your yeast is still active by always checking its expiration date. Additionally, sugar is required to assist activate the yeast during the fermentation process in addition to providing sweetness. Lastly, the use of sesame seeds should not be forgotten. They give the outside bread a lovely crunchy and nutty taste.
Preparation Of The Dough
It's time to make the dough after you've gathered your ingredients. First, ferment your yeast by adding it to a mixture of warm water and sugar. When this liquid starts to foam, it means your yeast is active and ready to use. Let it sit for ten to fifteen minutes. Add the salt, milk powder, and all-purpose flour to a large mixing bowl. After making a well in the middle of the dry ingredients, add the activated yeast mix and any extra water required to create a soft dough. For roughly ten minutes, knead the dough until it becomes rubber-like, elastic and smooth.
To further enrich the dough, you can knead in a tablespoon of vegetable oil or ghee, if you'd like. When the dough has been kneaded, put the bowl in a warm place, cover it with a damp cloth and let it rise for 1- 2 hours or until it has doubled in size.
Shaping The Telvor
It's time to shape your telvor after letting your dough rise. To begin, carefully punch down the rising dough to eliminate any air bubbles that may have developed during fermentation. Depending on the size you want, divide the dough into equal portions, usually 8–10 pieces.
Roll each piece into a ball, flatten it slightly, and then use your fingers or a wooden dowel to make a hole in the middle to form it. Make sure the hole is big enough to prevent it from closing up while cooking; the form should resemble a doughnut. Once all pieces have been shaped, cover them with a moist cloth and let them rest for another 15 to 20 minutes so they can relax before boiling.
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Boiling And Baking
One crucial stage in making telvor that distinguishes it from other breads is boiling. Carefully add one or two shapes at a time to a large pot of water that has been brought to a mild boil. Boil until they slightly swell, about 1 to 2 minutes per side. When boiling is done, use a slotted spoon to transfer and let it drain for a few minutes then arrange on a parchment paper-lined baking sheet. As you have them ready for baking, preheat your oven to 200°C.
Before carefully sprinkling sesame seeds on top of each boiled telvor, brush with milk or egg wash for texture and flavour. They must be baked at the temperature for 15- 20 minutes or until it is golden brown on the surface with a nice crisp on the outside. Keep an eye on them because oven performance can affect baking times.
Serving Tips
Before serving, let your telvor cool a little after baking. These delicious breads are best eaten warm and go well with a variety of sides, including yogurt-based sauces, spicy chutneys for dipping, or Kashmiri kahwa. Telvor's distinct flavour goes well with rich foods, thus it can also be served as part of a bigger dinner with stews or curries. Think of serving them at family get-togethers or special events when loved ones can share them for a genuine experience.
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