https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AKashmiri_cuisine%2F88%2Fen 2026-09-12T17:16:39Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Kashmiri_cuisine/88/en&diff=152912&oldid=prev 2025-06-12T05:51:07Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>* &#039;&#039;Kinke Tschut&#039;&#039;, a whole wheat unleavened flatbread cooked on a griddle.<br /> * &#039;&#039;Parott&#039;&#039;, a buttery flatbread. A one-kilo paratha is served outside a Sufi shrine in Kashmir. Celebrity chef Sanjeev Kapoor has stated he used to make &#039;&#039;rumali roti&#039;&#039; but not such a big paratha.<br /> * &#039;&#039;Puer&#039;&#039;, small round of deep fried and puffed wheaten cake. Served hot, these are relished with vegetable preparations or sweet dishes.<br /> * &#039;&#039;Tschur Tschut&#039;&#039;, Spicy rice crêpes typically eaten with breakfast chai.<br /> * &#039;&#039;Zyur Tschut&#039;&#039;, this savoury pancake is prepared from rice flour, cumin and green chillies.<br /> * &#039;&#039;Tomul Tschut&#039;&#039;, rotis made with rice flour.<br /> * &#039;&#039;Dranna&#039;&#039;, rice bread crumbs.<br /> * &#039;&#039;Makai Tschut&#039;&#039;, corn flour chapatti.<br /> * &#039;&#039;Gyav Tschut&#039;&#039;, as the name suggests, made with generous amounts of ghee, served with &#039;&#039;rogan josh&#039;&#039;.<br /> * &#039;&#039;Makai Woer&#039;&#039;, afternoon bread prepared with corn flour that is relished with tea.<br /> * &#039;&#039;Gari Tschut&#039;&#039;, bread made from water chestnut flour.<br /> * &#039;&#039;Gari Puer&#039;&#039;, deep fried small rounds of water chestnut flour.<br /> * &#039;&#039;Vushki Tschut&#039;&#039;, baked rounds of barley flour.</div>

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