Name: Tchochwor
Prep time: 25 min
Cook time: 20 min
Total time: 125 min
Yield: 4 servings
Cuisine: kashmiri
Ingredients: 3 cup All-Purpose Flour; 2 tsp Active Dry Yeast; 1 tbsp Sugar; 1 tsp Salt; 0.5 cup Warm Water (approx. 110°F / 43°C); 0.5 cup Warm Milk (approx. 110°F / 43°C); 2 tbsp Vegetable Oil (plus extra for greasing); 1 tbsp Milk (for brushing); 2 tbsp Sesame Seeds (for topping)

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Mutton Keema & Tchochwor Recipe - North Indian Snack | CraftMyMeals

Instructions

1
Sauté Aromatics and Onions
- Heat ghee or oil in a heavy-bottomed pan or kadai over medium heat.
- Add the bay leaf, cinnamon stick, cloves, and slightly crushed green cardamoms. Sauté for about 30 seconds until they become fragrant.
- Add the finely chopped onions and sauté for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This caramelization is key to the dish's flavor.
2
Build the Masala Base
- Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
- Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, coriander powder, and cumin powder. Stir for 30 seconds to toast the spices without burning them.
- Pour in the tomato puree. Increase the heat to medium and cook the masala, stirring occasionally, for 8-10 minutes until it thickens and you see oil separating from the sides.
3
Cook the Mutton Keema
- Add the mutton keema to the pan. Increase the heat to medium-high.
- Using a spatula, break up any lumps and stir-fry the keema for 7-8 minutes until it is well-browned and no longer pink. This searing step adds a lot of flavor.
- Reduce the heat to low. Add the whisked curd and stir continuously for 2-3 minutes to prevent it from curdling and to incorporate it smoothly into the masala.
4
Simmer the Curry
- Pour in 1 cup of hot water and add salt to taste. Stir everything together well.
- Bring the mixture to a boil, then reduce the heat to the lowest setting. Cover the pan and let it simmer for 20-25 minutes, until the mutton is tender and the gravy has thickened.
- Stir once or twice during simmering to prevent the keema from sticking to the bottom of the pan.
5
Finish and Garnish
- Add the green peas (if using frozen, no need to thaw) and cook for another 5 minutes with the lid on, until the peas are tender.
- Turn off the heat. Sprinkle the garam masala and freshly chopped coriander leaves over the curry. Give it a final gentle stir.
- Let the Mutton Keema Masala rest, covered, for at least 10 minutes to allow the flavors to meld. Serve hot with pav, roti, naan, or steamed rice.

Ingredients

3 cup All-Purpose Flour
2 tsp Active Dry Yeast
1 tbsp Sugar
1 tsp Salt
0.5 cup Warm Water (approx. 110°F / 43°C)
0.5 cup Warm Milk (approx. 110°F / 43°C)
2 tbsp Vegetable Oil (plus extra for greasing)
1 tbsp Milk (for brushing)
2 tbsp Sesame Seeds (for topping)

Instructions

1
Activate the Yeast
- In a small bowl, combine the warm water, sugar, and active dry yeast.
- Stir gently and let the mixture sit for 5-10 minutes. It's ready when it becomes frothy and bubbly, indicating the yeast is active.
2
Prepare the Dough
- In a large mixing bowl, whisk together the all-purpose flour and salt.
- Create a well in the center and pour in the frothy yeast mixture, warm milk, and vegetable oil.
- Mix with a spoon or your hands until a shaggy dough forms.
3
Knead the Dough
- Turn the dough out onto a lightly floured surface.
- Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you gently poke it.
4
First Rise
- Place the kneaded dough into a lightly greased bowl, turning it once to coat the surface with oil.
- Cover the bowl with a clean kitchen towel or plastic wrap.
- Let the dough rise in a warm, draft-free place for about 60-90 minutes, or until it has doubled in size.
5
Shape the Tchochwor
- Gently punch down the risen dough to release the air.
- Divide the dough into 8 equal portions and roll each portion into a smooth ball.
- Flatten each ball slightly into a disc, about 3 inches in diameter.
- Using your thumb, press firmly into the center of each disc to create a deep indentation, like a bagel but without a complete hole.
6
Second Rise (Proofing)
- Place the shaped tchochwor onto a baking sheet lined with parchment paper, leaving some space between them.
- Cover loosely with a kitchen towel and let them rest for another 20-30 minutes. They will puff up slightly.
7
Prepare for Baking
- While the dough is proofing, preheat your oven to 400°F (200°C).
- Once proofed, gently brush the tops of each tchochwor with milk.
- Sprinkle a generous amount of sesame seeds over the top.
8
Bake and Serve
- Place the baking sheet in the preheated oven.
- Bake for 15-20 minutes, or until the tops are a deep golden brown and the bottom sounds hollow when tapped.
- Transfer the baked tchochwor to a wire rack to cool slightly before serving. Enjoy warm.

Mutton Keema Masala with Tchochwor

Nutrition per Serving

Recipes in this Meal

1. Mutton Keema Masala

Ingredients

2. Tchochwor

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About Mutton Keema Masala with Tchochwor

Instructions

Ingredients

Instructions