Name: Crispy Dogri Gheur: A Traditional Fried Snack from Jammu & Kashmir
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 cup All-Purpose Flour (maida); 1 cup Water (or as needed); ¼ cup Peas (coarsely ground, green); ¼ cup Coriander (finely chopped, fresh); 1 ½ tsp Salt (or to taste); 1 tsp Carom Seeds (ajwain); 1 tbsp Oil (vegetable or canola)

Crispy Dogri Gheur: A Traditional Fried Snack from Jammu & Kashmir

50 minutes

1214 reads

4.60 from 5 votes

Indian

About Crispy Dogri Gheur: A Traditional Fried Snack from Jammu & Kashmir

Experience the irresistible crunch of Gheur, a savory fried snack from Jammu & Kashmir that embodies the heart of Dogri cuisine. Imagine biting into a crispy exterior that gives way to a soft, flavorful interior, a true testament to Dogri culinary heritage.

Made with a simple batter of refined flour, coarsely ground peas, fresh coriander, and aromatic spices, these delightful fritters are traditionally prepared for celebrations and welcoming new family.

Follow our easy recipe to create authentic Gheur and savor its unique taste alongside creamy yogurt or a rich potato curry. Each bite offers a taste of Dogri warmth and hospitality.

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Recipe Time & More

Prep30

Cook20

Total50

Calories187 kcal

Serves

Served AsBrunch Lunch Snacks

Recipe TasteCrunchy Salty

Ingredients

Batter

▢ 1 cup All-Purpose Flour maida
▢ 1 cup Water or as needed

Filling & Flavor

▢ ¼ cup Peas coarsely ground, green
▢ ¼ cup Coriander finely chopped, fresh
▢ 1 ½ tsp Salt or to taste
▢ 1 tsp Carom Seeds ajwain

For Frying

▢ 1 tbsp Oil vegetable or canola

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Instructions

In a large bowl, whisk together the refined flour and water until a smooth, runny batter forms, similar to a crepe batter. Make sure there are no lumps.
Cover the batter and let it rest for 30 minutes. This allows the gluten to relax, resulting in a more tender Gheur.
After the resting period, add the coarsely ground peas, chopped coriander, salt, and carom seeds to the batter. Mix well to combine.
Heat the oil in a large skillet or kadai over medium-high heat. The oil is ready when a small drop of batter sizzles immediately.
Using your hand or a ladle, carefully pour the batter into the hot oil in a circular motion, creating a lacy, net-like pattern. This technique gives the Gheur its characteristic texture.
Fry the Gheur for a few minutes until the edges turn golden brown and crispy. Only fry one side.
Remove the Gheur from the oil and drain on a paper towel-lined plate to absorb excess oil.
Serve the crispy Gheur hot with yogurt or potato curry for a truly authentic Dogri experience.

Recipe Notes

Good To Know

To achieve the signature lacy and crunchy texture of Gheur, make sure the batter is of pouring consistency—slightly thinner than pancake batter—so it spreads quickly in hot oil and forms characteristic holes.
For enhanced flavor and a pop of color, consider adding finely chopped green chilies or a pinch of turmeric to the batter along with peas and coriander.
If you wish to make a gluten-free version, substitute the refined flour with a mix of rice flour and a little chickpea flour (besan) for a similar texture and nutty undertone.

Expert Tips

Don't overcrowd the pan when frying the gheurs. This will lower the oil temperature and result in soggy gheurs.
For a richer flavor, use ghee or a combination of ghee and vegetable oil for frying.
Experiment with different add-ins like grated carrots, shredded coconut, or chopped nuts for variations.

Storage Instructions

Gheur tastes best when served immediately after frying.
If you need to prepare ahead, keep them warm in a low oven (around 100°C/210°F) on a wire rack to maintain their crispiness until serving.