Kashmiri Czhot with Kaddu ka Bharta

Enjoy homestyle Czhot with creamy, perfectly spiced pumpkin mash – a gut-friendly and delicious combo!

1. 1

   Activate the Yeast

   • In a small bowl, combine the warm water, sugar, and active dry yeast. The water should be warm to the touch, not hot.
   • Stir gently to dissolve and let the mixture stand for 5-10 minutes.
   • It is ready when it becomes frothy and bubbly, indicating the yeast is active.
2. 2

   Prepare and Knead the Dough

   • In a large mixing bowl, whisk together the maida (all-purpose flour) and salt.
   • Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
   • Gradually mix the flour into the wet ingredients until a shaggy dough forms.
   • Transfer the dough to a lightly floured surface. Knead for 10-12 minutes until it becomes soft, smooth, and elastic. The dough should spring back when you press it lightly with a finger.
3. 3

   First Proofing

   • Lightly grease a clean bowl with a little oil. Place the kneaded dough in the bowl, turning it once to coat.
   • Cover the bowl with a damp cloth or plastic wrap.
   • Let the dough rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
4. 4

   Shape the Czhot

   • Once risen, gently punch down the dough to release the trapped air.
   • Divide the dough into 8 equal portions and roll each into a smooth ball.
   • On a lightly floured surface, flatten each ball into a round disc about 5 inches in diameter and 1/4 inch thick.
   • Using your fingertips, press firmly all over the surface to create the characteristic dimples, leaving a slightly thicker rim around the edge.
5. 5

   Second Rest and Baking

   • Preheat your oven to 425°F (220°C). If you have a pizza stone, preheat it in the oven for the best results. Otherwise, line a baking sheet with parchment paper.
   • Arrange the shaped dough on the prepared baking sheet.
   • Brush the tops of each czhot with milk and sprinkle generously with poppy seeds.
   • Cover loosely and let them rest for another 10-15 minutes.
   • Bake for 12-15 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
   • Remove from the oven and let them cool slightly on a wire rack. For extra richness, you can brush them with melted ghee or butter while they are still warm.