Tchochwor
A classic Kashmiri delight, Tchochwor is a soft, bagel-shaped bread with a slightly crisp crust, often topped with sesame seeds. Perfect for an afternoon snack with a warm cup of sheer chai or nun chai.
For 4 servings
Activate the Yeast
1.In a small bowl, combine the warm water, sugar, and active dry yeast.2.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.Prepare the Dough
1.In a large mixing bowl, whisk together the all-purpose flour and salt.2.Create a well in the center and pour in the frothy yeast mixture, warm milk, and vegetable oil.3.Mix with a spoon or your hands until a shaggy dough forms.Knead the Dough
1.Turn the dough out onto a lightly floured surface.2.Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you gently poke it.First Rise
1.Place the kneaded dough into a lightly greased bowl, turning it once to coat the surface with oil.2.Cover the bowl with a clean kitchen towel or plastic wrap.3.Let the dough rise in a warm, draft-free place for about 60-90 minutes, or until it has doubled in size.Shape the Tchochwor
1.Gently punch down the risen dough to release the air.2.Divide the dough into 8 equal portions and roll each portion into a smooth ball.3.Flatten each ball slightly into a disc, about 3 inches in diameter.4.Using your thumb, press firmly into the center of each disc to create a deep indentation, like a bagel but without a complete hole.Second Rise (Proofing)
1.Place the shaped tchochwor onto a baking sheet lined with parchment paper, leaving some space between them.2.Cover loosely with a kitchen towel and let them rest for another 20-30 minutes. They will puff up slightly.Prepare for Baking
1.While the dough is proofing, preheat your oven to 400°F (200°C).2.Once proofed, gently brush the tops of each tchochwor with milk.3.Sprinkle a generous amount of sesame seeds over the top.Bake and Serve
1.Place the baking sheet in the preheated oven.2.Bake for 15-20 minutes, or until the tops are a deep golden brown and the bottom sounds hollow when tapped.3.Transfer the baked tchochwor to a wire rack to cool slightly before serving. Enjoy warm.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure your water and milk are lukewarm (around 110°F/43°C). Too hot will kill the yeast, too cold will slow it down.
- 2The central indentation needs to be quite deep, as it will puff up and become shallower during baking.
- 3For a richer color and shinier crust, use an egg wash (1 egg beaten with 1 tbsp water) instead of milk for brushing.
- 4Tchochwor is best enjoyed warm, fresh from the oven, with a pat of butter or alongside Kashmiri sheer chai (nun chai).
- 5Don't skimp on the kneading. Proper kneading develops the gluten, which gives the bread its characteristic chewy texture.
Adapt it for your goals.
Toppings
Instead of sesame seeds, try poppy seeds (khus khus) or nigella seeds (kalonji) for a different flavor profile.
Flour BlendFlour Blend
For a slightly denser and nuttier bread, replace up to 1 cup of the all-purpose flour with whole wheat flour (atta).
Savory DoughSavory Dough
Add 1/2 teaspoon of carom seeds (ajwain) or fennel seeds (saunf) to the dry flour for a subtle aromatic twist.
Why this is on our healthy list.
Provides Energy
The primary ingredient, all-purpose flour, is rich in carbohydrates, which are the body's main source of fuel for daily activities and brain function.
Supports Bone Health
This recipe contains calcium from milk and sesame seeds, an essential mineral for maintaining strong and healthy bones and teeth.
Frequently asked questions
Tchochwor is a traditional, round, bagel-shaped bread from Kashmir. It is known for its soft, chewy interior and a slightly crisp crust, typically topped with sesame seeds.
