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A soft, fluffy Kashmiri bread with a distinctive dimpled top, traditionally baked in a tandoor. This simple, everyday bread is perfect for scooping up curries or enjoying with a cup of noon chai.
Activate the Yeast
Prepare and Knead the Dough
First Proofing
A soft, fluffy Kashmiri bread with a distinctive dimpled top, traditionally baked in a tandoor. This simple, everyday bread is perfect for scooping up curries or enjoying with a cup of noon chai.
This kashmiri recipe takes 115 minutes to prepare and yields 4 servings. At 290.48 calories per serving with 7.92g of protein, it's a moderately challenging recipe perfect for breakfast or lunch or dinner or side.
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Shape the Czhot
Second Rest and Baking
Replace half of the maida with whole wheat flour (atta) for a more fibrous bread. You may need to add a little extra water as whole wheat flour absorbs more liquid.
Instead of poppy seeds, try sprinkling with sesame seeds, nigella seeds (kalonji), or a mix of both before baking.
Add an extra tablespoon of sugar to the dough for a slightly sweet version, perfect for enjoying with chai.
Knead 1 teaspoon of dried mint or crushed carom seeds (ajwain) into the dough for a fragrant, savory twist.
The primary ingredient, maida, is a source of simple carbohydrates, which the body quickly converts into energy, making this bread a good accompaniment to a meal to fuel your daily activities.
The use of curd (yogurt) in the dough introduces beneficial probiotics, which can help support a healthy gut microbiome and improve digestion.
There are a few common reasons: the yeast was old or inactive, the water was too hot (which kills the yeast) or too cold (which doesn't activate it), or the room was too cold. Always check the yeast's expiration date and ensure your water is lukewarm.
Yes, you can cook it on a stovetop. Heat a heavy-bottomed tawa or cast-iron skillet over medium heat. Place the shaped czhot on the hot tawa, cover, and cook for 2-3 minutes per side until golden brown and cooked through. The texture will be slightly denser than the baked version.
Kashmiri Czhot is primarily made from refined flour (maida), making it a source of carbohydrates for energy. It's best enjoyed in moderation as part of a balanced meal. The addition of curd provides some probiotics. For a healthier version, consider using part whole wheat flour.
One serving, which consists of two pieces of czhot, contains approximately 295 calories. This can vary slightly based on the exact ingredients used, such as the fat content of the curd and milk.
Yes. After the first proofing, you can punch down the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours. Let it come to room temperature for about 30-45 minutes before shaping and baking.
This recipe goes great with these complete meals
A fragrant, mild Kashmiri rice dish where tender mutton and long-grain basmati rice are cooked in a flavorful stock infused with whole spices like fennel and ginger. A true delicacy from the Kashmir valley.
Juicy, flavorful minced meat kababs, seasoned with aromatic spices and fresh herbs, then grilled to perfection. A classic appetizer or main course, perfect for any celebration or barbecue.
A rustic and flavorful Kashmiri dish where tender kohlrabi and its fresh greens are cooked in aromatic spices like fennel and ginger. A simple, comforting side that pairs perfectly with steamed rice.
Baby potatoes are deep-fried until golden and then simmered in a rich, tangy yogurt-based gravy. Flavored with fennel, ginger powder, and Kashmiri chilies, this dish is a true taste of the valley.
