Name: Khandi Gazir
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: kashmiri
Ingredients: 500 g Carrots (Peeled and cut into 2-inch long, 1/4-inch thick batons); 3 tbsp Mustard Oil (Essential for authentic flavor); 1 tsp Jeera (Cumin seeds); 0.25 tsp Hing (Asafoetida); 1.5 tsp Saunf Powder (Fennel powder); 1 tsp Sonth (Dry ginger powder); 0.75 tsp Kashmiri Red Chili Powder (Provides color and mild heat, adjust to taste); 0.25 tsp Haldi (Turmeric powder); 2 tbsp Tamarind Pulp (Seedless, thick pulp); 2 tbsp Sugar (Adjust to balance the sourness); 1 tsp Salt (Adjust to taste); 0.5 cup Water (Use hot water for best results); 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

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Girda & Khandi Gazir Recipe - North Indian Vegan Breakfast | CraftMyMeals

Instructions

1
Activate the Yeast
- In a small bowl, combine the warm water, sugar, and active dry yeast.
- Stir gently and let it stand for 5-10 minutes until the mixture becomes frothy and bubbly. This confirms the yeast is active and ready.
2
Prepare the Dough
- In a large mixing bowl, whisk together the maida and salt.
- Create a well in the center and pour in the activated yeast mixture, whisked curd, and 2 tablespoons of melted ghee.
- Gradually add the warm milk while mixing with your hand or a spatula to form a soft, slightly sticky dough.
- Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is smooth, pliable, and elastic. It should spring back when you press it lightly.
3
First Proofing
- Lightly grease a large bowl with a little ghee or oil.
- Place the kneaded dough in the bowl, turning it once to coat the top.
- Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for about 90 minutes, or until it has doubled in volume.
4
Shape the Girdas
- 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 disc about 4-5 inches in diameter and approximately 1/2-inch thick.
- Using your fingertips, press down firmly in the center of each disc to create a deep indentation. This signature dimple prevents the center from puffing up too much during baking.
5
Second Proofing and Preheat Oven
- Place the shaped Girdas on a baking sheet lined with parchment paper, ensuring there is space between them.
- Cover loosely with a light cloth and let them rest for another 20-30 minutes for a second rise.
- While the Girdas are proofing, preheat your oven to 400°F (200°C).
6
Bake the Girdas
- Gently brush the tops of the proofed Girdas with the 2 tablespoons of milk for the milk wash.
- Sprinkle a generous amount of poppy seeds over the surface.
- Bake in the preheated oven for 15-20 minutes, or until they are a deep golden brown on top and sound hollow when tapped on the bottom.
7
Finishing and Serving
- Remove the Girdas from the oven and immediately brush them with the remaining 1 tablespoon of melted ghee for a soft crust and rich flavor.
- Serve hot with butter, jam, or alongside a traditional Kashmiri sheer chai.

Ingredients

500 g Carrots (Peeled and cut into 2-inch long, 1/4-inch thick batons)
3 tbsp Mustard Oil (Essential for authentic flavor)
1 tsp Jeera (Cumin seeds)
0.25 tsp Hing (Asafoetida)
1.5 tsp Saunf Powder (Fennel powder)
1 tsp Sonth (Dry ginger powder)
0.75 tsp Kashmiri Red Chili Powder (Provides color and mild heat, adjust to taste)
0.25 tsp Haldi (Turmeric powder)
2 tbsp Tamarind Pulp (Seedless, thick pulp)
2 tbsp Sugar (Adjust to balance the sourness)
1 tsp Salt (Adjust to taste)
0.5 cup Water (Use hot water for best results)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1
Prepare the carrots by washing, peeling, and cutting them into uniform batons, approximately 2 inches long and 1/4 inch thick. This ensures they cook evenly.
2
Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat. Wait until it reaches its smoking point (you'll see faint wisps of smoke). This step is crucial to mellow its pungent flavor. Immediately reduce the heat to medium.
3
Carefully add the carrot batons to the hot oil. Sauté for 5-7 minutes, stirring occasionally, until they are slightly crisp-tender and have developed light golden-brown spots. Remove the carrots with a slotted spoon and set them aside.
4
In the same oil, over medium-low heat, add the jeera (cumin seeds). Once they start to sizzle and become fragrant (about 30 seconds), add the hing (asafoetida) and stir for a few seconds.
5
Turn the heat to low. Add all the powdered spices: saunf powder, sonth, Kashmiri red chili powder, and haldi. Stir continuously for about 20-30 seconds. Be careful not to burn the spices.
6
Return the sautéed carrots to the pan. Add the tamarind pulp, sugar, salt, and 1/2 cup of hot water. Stir gently to combine everything, ensuring the carrots are well-coated with the spice mixture.
7
Bring the mixture to a gentle simmer. Cover the pan with a lid and cook on low heat for 10-12 minutes. The carrots should be fully cooked and tender but still retain their shape. The sauce will thicken and cling to the carrots.

Kashmiri Girda with Khandi Gazir

Nutrition per Serving

Recipes in this Meal

1. Kashmiri Girda

Ingredients

2. Khandi Gazir

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About Kashmiri Girda with Khandi Gazir

Instructions

Ingredients

Instructions