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Gakhar A Special Mughlai Bread

Updated on February 11, 2018
Kulsum Mehmood profile image

Kulsum Mehmood is an Eye Consultant with 30 plus years of experience. She is single mother and a philanthropist. She is in a full time job.

Gakhar ..... a special mughlai bread


Gakhar : A Special Mughlai Bread


Gakhar : A Special Mughlai Bread


Gakhar is a Mughlai Bread made of wheat flour and consumed with vegetarian or non-vegetarian curried dishes. It is made in a layered fashion and the layers are known as par. Its caloric value is high due to lavish use of pure ghee. But, it tastes wonderful. It can be consumed with tea or dal too.

Ingredients :

Wheat flour : ¼ kg

Cooking oil : 4 tbspns

Water as required

Salt to taste

Ghee (clarified butter ) : 8 tbspns

Makes 4 delicious gakhars

Rolling up of Gakhar


Gakhars ready for steaming or boiling


Method :

Add salt and cooking oil to wheat flour and knead it by adding required quantity of water to it. Make balls of kneaded dough the size of a medium sized orange. Roll out the ball on a rolling board with a rolling pin using dry flour so that it does not stick to the board. Apply oil on the rolled out chapati and sprinkle dry flour over it.

With a knife make a cut on the rolled out chapati from center to the periphery. Roll the cut end of the chapatti and carry it all around its circumference so as to make a cone. Now, flatten the layered cone from its narrow end to the wider end. Using dry wheat flour roll this gakhar slightly so that it becomes about 2 cms thick.

In a pressure cooker pour water at the bottom. Place these gakhars side by side in the cooker containers. Do NOT put the cooker weight over the lid. Steam the gakhars for 15 minutes.

Open the pressure cooker, take out the gakhars and place them on a sieve and allow them to cool. Next, roast them in an oven so that they get cooked and turn golden brown.

When still hot hold them in a cotton cloth and gently squeeze them so that the layers or pars open up. Put them in a non-stick pan and pour boiling hot pure ghee, 2 tbspns over each gakhar. Your gakhars are hot and ready to be served with your favorite veg or non-veg curry, dal, or tea.

Copyright:2009:Dr Kulsum Mehmood:All rights reserved

© 2009 Dr Kulsum Mehmood


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    • profile image

      fAtema panwala 3 years ago

      I amazed to see this recipe on net .thanks.

    • Kulsum Mehmood profile image

      Dr Kulsum Mehmood 3 years ago from Nagpur, India

      Thank you Amiruddin for your visit and comment

    • Kulsum Mehmood profile image

      Dr Kulsum Mehmood 3 years ago from Nagpur, India

      Thank you Saleem. I will try out your way of doing it. I am sure it will taste yummy...

    • profile image

      Amiruddin 4 years ago

      Excellent, easy and quick method. Thanks.

    • profile image

      Saleem Rangoon 4 years ago

      Alternatively:instead of steaming in pressure Cooker, Boil water with Haldi in a pan.Drop the Gakhar in boiling water.When cooked they will rise to the top.Remove from pan,squeeze in a napkin to flake. Heat oil in a shallow pan and fry until crispy brown on the outside. or roast on BBQ instead of frying.Eat with Dal Gosht and Cachumber.

    • Kulsum Mehmood profile image

      Dr Kulsum Mehmood 5 years ago from Nagpur, India

      Thank you wrenfrost for visiting and commenting.

    • wrenfrost56 profile image

      wrenfrost56 5 years ago from U.K.

      I have to confess gakhar is not something that I have tried before, however I do enjoy eating curry so this is certainly something I would like to try. Thanks again for another delicious looking and easy to follow recipe idea Kulsum. :)

    • profile image

      Dr. Akmal 6 years ago


      If you do not mind let me explain Ghee. Ghee is a refined butter. If you heat the butter then after a while a stage come when white milk solid is separated from transparent fatty oil. On further heating white milk solid turns to brown and at that stage just filter off the solid while it is still hot and collect the transparent fatty oil that is ghee. If you cool the ghee it solidifies as white granular solid.

    • profile image

      white light 7 years ago

      Thank you kulsum tried it out was great

    • quicksand profile image

      quicksand 8 years ago

      Looks great! I will certainly try it out. Thanks!

    • Kulsum Mehmood profile image

      Dr Kulsum Mehmood 8 years ago from Nagpur, India

      Thank you creativeone for stopping by and for your comment.

    • creativeone59 profile image

      benny Faye Douglass 8 years ago from Gold Canyon, Arizona

      Thank you for a great bread recipe. Godspeed. creativeone59

    • Kulsum Mehmood profile image

      Dr Kulsum Mehmood 8 years ago from Nagpur, India

      Yes, Hmrjmr1. Cow milk butter would work fine. Go ahead. And thank you for visiting.

    • Hmrjmr1 profile image

      Hmrjmr1 8 years ago from Georgia, USA

      Kulsum - I had buffalo milk butter in Viet Nam long time ago I guess Cow milk Butter would work but not be quite as rich. Thanks!!

    • Kulsum Mehmood profile image

      Dr Kulsum Mehmood 8 years ago from Nagpur, India

      Hi Hmrjmr1, Hi breakfastpop. Hi Vladimir. Ghee is clarified butter obtained by melting and heating white butter obtained from buffalo milk. Thanks for visiting and commenting. This bread is really tasty.

    • Vladimir Uhri profile image

      Vladimir Uhri 8 years ago from HubPages, FB

      Interesting and I am sure it is tasty.

    • breakfastpop profile image

      breakfastpop 8 years ago

      I'm with Hmrjmr..what is ghee and where do you go to get it?

    • Hmrjmr1 profile image

      Hmrjmr1 8 years ago from Georgia, USA

      This sounds good but for us not familiar with Indian ingredients what is Ghee? Is it like western molasses or maple syrup?


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