non-vegetariannut-free
kashmiri
Mutton Rogan Josh, Steamed Basmati Rice and Cucumber Raita
65 min
810 cal
64gProtein
74gCarbs
27gFat
3Recipes
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Crispy, layered Baqerkhani with aromatic Kahwa – a soul-satisfying snack that feels like a warm hug!
A classic Mughlai layered bread, Baqerkhani is delightfully crisp on the outside with soft, flaky layers inside. Infused with the subtle aroma of cardamom and ghee, this slightly sweet and savory bread is perfect with tea or a rich curry.
Serving size: 1 piece
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Serving size: 1 cup
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Crispy, layered Baqerkhani with aromatic Kahwa – a soul-satisfying snack that feels like a warm hug!
This kashmiri dish is perfect for snack. With 730.29 calories and 18.97g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the dough: In a large bowl, whisk together the maida, rava, sugar, salt, baking powder, and cardamom powder. Add 3 tablespoons of the melted ghee to the flour mixture. Rub it with your fingertips until it resembles coarse breadcrumbs. Gradually add the warm milk and knead for 8-10 minutes to form a soft, smooth, and pliable dough. Add a little more milk if the dough feels too stiff. Cover the dough with a damp cloth and let it rest for 30 minutes.
Laminate and shape the dough: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Divide the rested dough into 6 equal portions and roll them into smooth balls. Take one ball and roll it out into a very thin large circle, like a chapati. Brush the surface generously with melted ghee and sprinkle lightly with some dry maida. Fold one-third of the circle over the center, then fold the opposite third over it, creating a rectangle. Brush with ghee again and fold the rectangle in half to form a square. Gently roll the square into a thick circle, about 1/2 inch thick and 5 inches in diameter. Repeat this process for all the dough balls.
Prepare for baking: Place the shaped baqerkhanis on the prepared baking sheet. Prick the entire surface of each baqerkhani with a fork. This prevents them from puffing up completely. Brush the tops with the lightly beaten egg wash. Sprinkle evenly with poppy seeds.
Bake the Baqerkhani: Place the baking sheet in the preheated oven. Bake for 15-20 minutes, or until they are golden brown, crisp, and cooked through. Remove from the oven and let them cool slightly on a wire rack.
Serve warm with your favorite curry or a cup of chai.
In a saucepan, combine 4.5 cups of water, the cinnamon stick, crushed cardamom pods, and cloves. Bring the mixture to a rolling boil, then reduce the heat and let it simmer for 5-7 minutes to infuse the spices.
Turn off the heat. Add the Kashmiri green tea leaves to the hot spiced water. Cover the saucepan and let the tea steep for 1-2 minutes. Avoid over-steeping to prevent bitterness.
Strain the tea through a fine-mesh sieve into 4 cups. Add a few strands of saffron and slivered almonds to each cup. Stir in sugar or honey to taste. Garnish with optional dried rose petals and serve immediately.