Gakhar

Gakhar Recipe - Photograph of Gakhar by Insiya & Hasan

Ingredients

1½       cups     Wheat Flour

½         cup      Rava

4          tblsp    Oil

500      gms      Pure Ghee

Salt to taste

Warm Water to Knead

Method

In a kneading bowl, add flour, rava oil, salt as per taste and mix all the ingredients well. Add 2 tblsp warm water and make the dough into crumbly texture.

Now little by little add warm water and knead the dough thick, soft and pliable.

Apply oil in your palm and rub it on the dough. Cover the dough with damp cloth and keep it aside for 30 minutes before rolling gakhars.

Before rolling, bring back the dough and punch it once or twice to remove excess air. Divide the dough into tennis ball size portions.

Take a portion and dust some flour and pin roll the roti to about 6’ flat. With knife cut it from centre till the edge. Holding the cut edge roll the dough in shape of a cone till the other end.

Lift the cone and flatten it on the board like a Patti. Pin roll the gakhar to a 4’ paratha, dusting some flour if needed.

On a medium low flame, heat a non stick frying pan with a lid. Once the pan is heated place two or three gakhar in it, sprinkle some water in the pan and cover the lid.

After 2 to 3 minutes uncover the lid and turn the gakhar and sprinkle some more water and cover the lid. Keep repeating this steps for about 10 minutes or until the gakhar is roasted evenly from both sides

Meanwhile heat ghee in a sauce pan on a medium high flame.

Once the gakhar is roasted perfectly, place it on a kitchen cloth, hold it carefully and crush it - as if clapping inside, to open the layers of gakhar.

Drop this gakhar carefully in the hot ghee and fry evenly turning both sides. Remove the gakhar with a tong on a serving plate and Enjoy with Dal-Gosh, Butter Chicken or any choice of Sabzi. Enjoy!!