Chochwor (also known as telvor) is a traditional Kashmiri bread that is shaped like a doughnut and has a brown crusty top and soft and stretchy inside. It is made with yeast, flour, water, and salt, and is often sprinkled with sesame seeds before baking. Chochwor is typically eaten in the evenings with namkeen chai (salty tea). It is also a popular snack food and is often sold by street vendors.
Here is a recipe for Chochwor:
- 1 cup warm water
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 2 1/2 cups all-purpose flour, plus more for dusting
- Sesame seeds, for sprinkling
- In a large bowl, dissolve the yeast and sugar in the warm water. Let stand for 5 minutes, or until the yeast is foamy.
- Stir in the oil, salt, and 2 cups of flour. Mix until a dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
- Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and divide it into 12 equal pieces. Roll each piece into a circle, about 6 inches in diameter.
- Pinch the edges of each circle together to form a ring.
- Place the rings on a baking sheet lined with parchment paper.
- Brush the rings with beaten egg and sprinkle with sesame seeds.
- Bake in a preheated oven at 350 degrees Fahrenheit for 20-25 minutes, or until golden brown.
- Let cool on a wire rack before serving.
Chochwor is a delicious and versatile bread that can be enjoyed on its own or with a variety of toppings. It is a great way to experience the flavors of Kashmir and is sure to become a favorite.