Bakhamri or Khameeri

Name: Bakhamri or Khameeri
Total time: 1800 s
Yield: 6-7 servings
Cuisine: Indian
Ingredients: 2 cups All-purpose Flour or Maida; 1/4 tsp Salt; 1/3 cup Sugar; 2 tbsp Milk powder; 1/4 cup Oil or Butter; 1 tsp Nigella Seeds or Kalonji; 3/4 tsp Cardamom powder; 2 tsp Instant Dry Yeast; 3/4 cup lukewarm Milk or water; As needed Oil for frying

ZMA @zesty5

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This fried dough called Bakhmri is famous food eaten in Hadramaout, Yemen and is equally popular in East Africa, India and many Arab Countries as well. This bread like treat is made either sweet or savoury depending upon individual choices. Here iam presenting these sweet Bakhmri for you all to try. Simple and delicious fried bread that just melts in your mouth. Cardamom and Nigella seeds add an altogether different dimension to this lovely fried treat.

It's also referred to as fried dough and is very much similar to Hyderabadi Khajoor or Lauz. But ofcourse these are made using Yeast or as they call Khameer in Arabic and Urdu. That is why the name is as such. Yeast is in other words known as Khameer. That's all dear all. Let's get started.

Happy Frying !

Enjoy Cooking with Zeen!

Happy Frying !

Enjoy Cooking with Zeen!

ZMA @zesty5

Happy Frying !

Enjoy Cooking with Zeen!

Happy Frying !

Enjoy Cooking with Zeen!

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Ingredients

30 minutes

6-7 servings

2 cupsAll-purpose Flour or Maida
1/4 tspSalt
1/3 cupSugar
2 tbspMilk powder
1/4 cupOil or Butter
1 tspNigella Seeds or Kalonji
3/4 tspCardamom powder
2 tspInstant Dry Yeast
3/4 cuplukewarm Milk or water
As neededOil for frying

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Steps

30 minutes

1

Add yeast to the warm milk or water and stir it lightly. Keep it aside to prove. Mix sugar, flour, milk powder, salt, cardamom powder and nigella seeds well.
2

After 5 minutes of standing time, add the yeast mix to the dry ingredients along with the melted butter. I have taken instant dry yeast and therefore have added directly to the bowl with lukewarm Milk as required.
3

Make a smooth dough out of it. Cover and keep aside to double in volume for about 2 hours at least or as required depending upon the temperature at your place.
4

The quantity of milk or water added depends upon the quality of the flour used. Therefore add them accordingly. After 2 hours, punch the dough to release the excess air trapped inside and bring it onto the working surface.
5

Divide the dough into 3 or 4 parts. It becomes easier to roll them if done like this. Roll each into 1 cm thick disc. Cut out triangular shapes and set aside for another 30 minutes for second proofing.
6

After 30 minutes, deep fry them in hot oil on a medium flame until golden brown. Best served warm.

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ZMA @zesty5

on September 24, 2021 01:28

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.