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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.
Activate the Yeast
Prepare the Dough
Knead the Dough
First Rise
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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.
This kashmiri recipe takes 125 minutes to prepare and yields 4 servings. At 466.48 calories per serving with 12.14g of protein, it's a moderately challenging recipe perfect for breakfast or snack or brunch.
Shape the Tchochwor
Second Rise (Proofing)
Prepare for Baking
Bake and Serve
Instead of sesame seeds, try poppy seeds (khus khus) or nigella seeds (kalonji) for a different flavor profile.
For a slightly denser and nuttier bread, replace up to 1 cup of the all-purpose flour with whole wheat flour (atta).
Add 1/2 teaspoon of carom seeds (ajwain) or fennel seeds (saunf) to the dry flour for a subtle aromatic twist.
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.
This recipe contains calcium from milk and sesame seeds, an essential mineral for maintaining strong and healthy bones and teeth.
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.
The main difference is in the preparation. Bagels are boiled in water before being baked, which gives them a very dense and chewy texture. Tchochwor is not boiled, resulting in a softer, lighter bread. Also, Tchochwor has a deep indentation rather than a complete hole.
One serving, which consists of two pieces of Tchochwor, contains approximately 465 calories. This can vary slightly based on the exact size and ingredients used.
Tchochwor is a good source of carbohydrates for energy. As it is made with refined flour, it is best enjoyed in moderation as part of a balanced diet. Pairing it with protein or vegetables can make for a more complete snack.
Yes, you can substitute up to one-third of the all-purpose flour (1 cup) with whole wheat flour. This will result in a denser, nuttier bread. You may need to add a little extra water as whole wheat flour absorbs more liquid.
Store any leftovers in an airtight container or a sealed bag at room temperature for up to 2 days. To restore their freshness, you can warm them in an oven or toaster for a few minutes before serving.