Loading...
A beloved breakfast bread from the Kashmir Valley, Girda is a soft, fluffy leavened bread with a golden-brown crust. Its signature dimpled top is perfect for holding a dollop of butter and pairs wonderfully with a hot cup of sheer chai.
Activate the Yeast
Prepare the Dough
First Proofing
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.
A beloved breakfast bread from the Kashmir Valley, Girda is a soft, fluffy leavened bread with a golden-brown crust. Its signature dimpled top is perfect for holding a dollop of butter and pairs wonderfully with a hot cup of sheer chai.
This kashmiri recipe takes 155 minutes to prepare and yields 4 servings. At 512.35 calories per serving with 13.87g of protein, it's a moderately challenging recipe perfect for breakfast or brunch.
Shape the Girdas
Second Proofing and Preheat Oven
Bake the Girdas
Finishing and Serving
Replace half of the maida with whole wheat flour (atta) for a more fibrous bread. You may need to add a little extra milk or water as whole wheat flour absorbs more liquid.
Incorporate 1 tablespoon of nigella seeds (kalonji) or sesame seeds into the dough during the kneading process for added texture and flavor.
Add 1 teaspoon of dried fenugreek leaves (kasuri methi) or finely chopped fresh cilantro to the flour for a savory, herby twist.
Made from refined flour, Kashmiri Girda is a rich source of carbohydrates, providing a quick and substantial energy boost, making it an ideal breakfast food.
The inclusion of curd (yogurt) and the fermentation process introduce beneficial probiotics to the bread, which can help support a healthy gut microbiome and aid digestion.
With milk and curd as key ingredients, this bread contributes to your daily calcium intake, which is essential for strong bones and teeth.
One serving, which consists of two Girdas, contains approximately 525-550 calories. The exact count can vary based on the type of milk and curd used.
Kashmiri Girda is a source of carbohydrates for energy. The use of curd and the fermentation process provide some probiotics, which are beneficial for gut health. However, it is made with refined flour (maida) and ghee, so it should be enjoyed in moderation as part of a balanced diet.
The most common reasons for dough not rising are: 1) The yeast was old or expired. 2) The water or milk was too hot and killed the yeast. 3) The room was too cold for the dough to proof properly. Always check the yeast's expiry date and ensure your liquids are just warm to the touch.
Traditionally, Girdas are baked in a tandoor. While an oven gives the best results at home, you can try cooking them on a heavy-bottomed tawa or skillet. Cook on low-medium heat, covered, for 6-8 minutes per side until cooked through and golden.
Girda is a soft, leavened, and slightly thick bread, typically eaten for breakfast. Lavasa, on the other hand, is a very thin, large, unleavened flatbread that is soft and pliable, often used as a wrap.
Store cooled Girdas in an airtight container or a zip-top bag at room temperature for up to 2 days. To reheat, sprinkle a little water on them and warm them in a hot oven (350°F/175°C) for 3-4 minutes or on a tawa until soft.