Kashmiri Telvor | Kashmiri Bagel | How to make Kashmiri Telvor
Indian Cuisine
Kashmiri Telvor is made in the afternoon to be had with evening tea: kehwa, salt tea called sheerchai/nunchai or even normal chai. But the indulgent way of having it is by slicing it into two halves and slathering it with butter: it’s the maida-fuelled comfort food like Maggi and banana bread. To Read More...LiveMint
Ingredients
- 1 cup Water
- 1 tbsp yeast
- 2 cups Brown Bread
- 0.25 cup Milk Powder - 3 tablespoons
- 2 tsp white sesame seeds
- 0.5 tbsp Sugar
- 4 tbsp Olive Oil
- 0.5 tbsp salt
Instructions
- 1
Take 3/4 cup warm water
- 2
Add 1 tsp sugar and 1 tsp yeast to it and let it rest for 10 minutes
- 3
Take 2 cups all purpose all flour in a bowl
- 4
Add 1/4 cup milk powder and 1 tsp salt to it
- 5
Add the water and yeast mixture we prepared in the previous step and start kneading a dough
- 6
Prepare a smooth dough.
- 7
Cover the dough with a cloth and let it rest for 1 hour
- 8
The dough will double in size. Puncture the dough and knead it for minute
- 9
Roll the dough with hand and divide it six portions as we can see in the image
- 10
Make small roundels with the all the pieces.
- 11
Take some flour in a baking tray
- 12
Shape the roundels into doughnuts. Spread some oil on the top of the doughnuts and proof it for 30 min
- 13
Boil the doughnuts for a few minutes.
- 14
Take them out after that and let them dry. Milk wash the doughnuts.
- 15
Sprinkle some sesame seeds on the top.
- 16
Bake at 220 degree celsius for 30-35 minutes. Your Kashmiri Bagels are ready. Enjoy with tea!!!!
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