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Kashmiri Rice Porridge
Kashmiri Rice Porridge

Ver (Kashmiri Rice Porridge)

July 20, 2018


1/2 cup rice

1/4 tsp Shahjeera

1/4 tsp Kashmiri Red Chili Powder

1 pinch asaphoetida

1/2 tsp Wandering Foodie Ver Masala Chunks of deep fried paneer or soya or walnuts or goat intestine Mustard oil Salt


Boil the rice with salt and little excess water (preferably in a vessel and not in a pressure cooker). Churn the rice after boiling to break the grains. Churn only enough to break the grains; do not allow it to turn mushy. Keep aside

Heat some mustard oil in a vessel until white smoke emerges. Add shahjeera, asaphoetida and red chili powder. Stir so as to avoid scorching.

Add the boiled rice along with water and chunks of deep fried paneer or soya or walnuts or goat intestine (traditionally Ver is made using goat intestines but in the vegetarian version, walnuts may be used. If neither are available, you may use paneer or soya chunks)

Sprinkle Wandering Foodie Ver Masala on top. Mix well

Bring to boil until the chunks blend with the rice


1 cup Bajra flour, Salt

Make dough by adding 1/2 cup water Take a small amount of dough and flaten it by hand Sprinkle dry flour on a surface so as not to stick. Then put the flattened dough on the plate and flatten it further by hand uniformly by rotating it. Sprinkle more flour on plate if still sticky. Now the lower side is floury due to the dry flour stuck to it Put the flattened dough on a hot tawa with the floury side up Sprinkle water on the floury side and spread the water till the edge of the dough so that the entire surface is wet Once the lower side is baked, flip the dough using a spatula. Rotate it a few times until the base is crispy Now roast the dough on direct high flame until it rises. Make sure the edges are roasted too Once done, cool the bhakri by keeping it in a vertical position. Do not store hot, else it becomes soggy

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