Moments Critiques
- •Rolling dough very thin (almost translucent)
- •Proper filling consistency
- •Sealing edges securely
- •Maintaining correct oil temperature
- •Generous powdered sugar coating
Make the filling
In a bowl, combine the finely ground almonds, 100g powdered sugar, cardamom, and 30ml rosewater. Mix until well combined. The mixture should hold together when pressed but not be wet. Set aside.
Étape Critique
The filling must be the right consistency—too dry and it will be crumbly; too wet and it will make the dough soggy. It should clump but not be pasty.
Make the filling
In a bowl, combine the finely ground almonds, 100g powdered sugar, cardamom, and 30ml rosewater. Mix until well combined. The mixture should hold together when pressed but not be wet. Set aside.
Étape Critique
The filling must be the right consistency—too dry and it will be crumbly; too wet and it will make the dough soggy. It should clump but not be pasty.
Make the dough
In a large bowl, whisk together the melted butter (cooled to room temperature), egg yolks, yogurt, rosewater, and salt until smooth. Add the flour gradually, mixing until a soft, pliable dough forms. Knead briefly—just until smooth. The dough should be soft but not sticky.
Étape Critique
The dough needs to be soft enough to roll very thin but not sticky. Melted butter (not creamed) creates the right texture for a crispy fried dough.
Make the dough
In a large bowl, whisk together the melted butter (cooled to room temperature), egg yolks, yogurt, rosewater, and salt until smooth. Add the flour gradually, mixing until a soft, pliable dough forms. Knead briefly—just until smooth. The dough should be soft but not sticky.
Étape Critique
The dough needs to be soft enough to roll very thin but not sticky. Melted butter (not creamed) creates the right texture for a crispy fried dough.
Rest the dough
Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes to 1 hour. This relaxes the gluten and makes the dough easier to roll thin.
Étape Critique
Resting is essential—unrested dough springs back and is impossible to roll thin. The thin dough is what makes ghotab special.
Rest the dough
Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes to 1 hour. This relaxes the gluten and makes the dough easier to roll thin.
Étape Critique
Resting is essential—unrested dough springs back and is impossible to roll thin. The thin dough is what makes ghotab special.
Roll the dough very thin
Divide the dough into 2-3 portions. Working with one portion at a time (keep others covered), roll on a lightly floured surface until very thin—about 1-2mm, almost translucent. You should be able to see the shadow of your hand through it.
Étape Critique
The hallmark of authentic ghotab is paper-thin dough. Thick dough won't have the proper crispness. Take your time—this step cannot be rushed.
Roll the dough very thin
Divide the dough into 2-3 portions. Working with one portion at a time (keep others covered), roll on a lightly floured surface until very thin—about 1-2mm, almost translucent. You should be able to see the shadow of your hand through it.
Étape Critique
The hallmark of authentic ghotab is paper-thin dough. Thick dough won't have the proper crispness. Take your time—this step cannot be rushed.
Cut circles
Using a round cutter or glass about 8-9cm in diameter, cut circles from the thin dough. Gather and re-roll the scraps (letting them rest briefly if they resist rolling). You should get about 30 circles.
Cut circles
Using a round cutter or glass about 8-9cm in diameter, cut circles from the thin dough. Gather and re-roll the scraps (letting them rest briefly if they resist rolling). You should get about 30 circles.
Fill and shape the crescents
Place about 1 teaspoon of filling in the center of each circle. Fold the circle in half to form a half-moon shape. Press the edges firmly to seal—use a fork to crimp if desired. The seal must be secure or they'll open during frying.
Étape Critique
Proper sealing is essential—poorly sealed ghotab will open during frying, releasing the filling into the oil and becoming soggy.
Fill and shape the crescents
Place about 1 teaspoon of filling in the center of each circle. Fold the circle in half to form a half-moon shape. Press the edges firmly to seal—use a fork to crimp if desired. The seal must be secure or they'll open during frying.
Étape Critique
Proper sealing is essential—poorly sealed ghotab will open during frying, releasing the filling into the oil and becoming soggy.
Heat the oil
Pour the oil into a deep pot to a depth of at least 5cm. Heat to 170°C (340°F). Use a thermometer if possible. Test with a small piece of dough—it should sizzle immediately and rise to the surface.
Étape Critique
Temperature is crucial: too hot and the outside burns before cooking through; too cool and the pastries absorb oil and become greasy. 170°C is ideal for thin pastries.
Heat the oil
Pour the oil into a deep pot to a depth of at least 5cm. Heat to 170°C (340°F). Use a thermometer if possible. Test with a small piece of dough—it should sizzle immediately and rise to the surface.
Étape Critique
Temperature is crucial: too hot and the outside burns before cooking through; too cool and the pastries absorb oil and become greasy. 170°C is ideal for thin pastries.
Fry the ghotab
Carefully slide 4-5 ghotab into the hot oil—don't crowd the pot. Fry for 2-3 minutes, turning once, until golden brown on both sides. The pastries should be evenly colored and crisp. Remove with a spider or slotted spoon and drain on a wire rack set over paper towels.
Étape Critique
Even golden color indicates proper frying. Pale spots mean underdone; dark spots mean the oil was too hot. Turn once for even cooking.
Fry the ghotab
Carefully slide 4-5 ghotab into the hot oil—don't crowd the pot. Fry for 2-3 minutes, turning once, until golden brown on both sides. The pastries should be evenly colored and crisp. Remove with a spider or slotted spoon and drain on a wire rack set over paper towels.
Étape Critique
Even golden color indicates proper frying. Pale spots mean underdone; dark spots mean the oil was too hot. Turn once for even cooking.
Dust with powdered sugar
While the ghotab are still slightly warm (but not hot), dust generously with powdered sugar. Turn and dust the other side. The sugar should coat them completely, creating a snowy white exterior.
Étape Critique
The powdered sugar coating is essential—ghotab should be white, not golden when served. Dust while slightly warm so the sugar adheres, but not so hot that it melts.
Dust with powdered sugar
While the ghotab are still slightly warm (but not hot), dust generously with powdered sugar. Turn and dust the other side. The sugar should coat them completely, creating a snowy white exterior.
Étape Critique
The powdered sugar coating is essential—ghotab should be white, not golden when served. Dust while slightly warm so the sugar adheres, but not so hot that it melts.
Cool and store
Let the ghotab cool completely before storing. Store in an airtight container at room temperature, layered between parchment paper. They keep for 2-3 weeks. Dust with additional powdered sugar before serving if needed.
Cool and store
Let the ghotab cool completely before storing. Store in an airtight container at room temperature, layered between parchment paper. They keep for 2-3 weeks. Dust with additional powdered sugar before serving if needed.
Repos Requis
45 min - Dough must rest to relax gluten for thin rolling
