After marriage, the first thing served to me at my in-laws place was "Gheur". To me it looked like a mesh dish which I was completely unaware. But when I tasted it, it was really nice, crunchy and different. This is what inspired me to learn this dish.
Gheur is an authentic, traditional dogri recipe from Jammu and Kashmir. Dogri people usually prepare gheur when new bride enters the house for the very first time or someone who comes home after very long time. It is like a welcome dish. Generally Gheur is served with potato curry vegetable but it can certainly be served as it is. 

Here is the video recipe for easy reference:

Below is the detailed recipe as well:


Refined Flour - 1 cup
Salt - As per taste
Fresh peas - 1/2 Cup
Cumin seeds - 1/2 tsp
Oil for frying


1. Prepare a batter of refined flour and water. the consistency should neither be too thick nor too thin. Keep aside the batter for fermentation for about 1 hour.
2. Add cumin seeds and shelled peas in the batter. Mix well.
3. Heat oil in a kadai. When the oil reaches the smoking point, pour the batter with hands moving the hands to form a mesh structure. In the end make a boundary around the mesh structure using the same batter.
4. Fry only one side of gheur and using a knitting needle to remove gheur from the kadai. (Yes you heard me right. Knitting needle is used for frying instead of normal spatula.)
5. Serve gheur with potato curry.

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