The other day, when I wrote about kakoorri (singular: kakorray), which are traditional fried bread that Pashtuns are crazy about and that my mom makes me every time I visit her and return home, lots of people asked me to give them the recipe. So my mom was gracious enough to make me some more today for me to take pictures of and to write out the recipe in detail while observing.
In the comments to the post, Pashtuns from Khuram call them Ranzokhey, Pashtuns from Waziristan call them Raghwani; and Pashtuns from Dera Ismail Khan, Swabi, Swat, and Peshawar call them kakorri. Hence the title of this post. Do let me know if it turns out that kakorri aren't the same thing as the ones above, ha!
Please understand, though, that it's really hard to give exact measurements for things (like sugar, salt, yeast, etc.) because it really all depends on your taste and because we don't really use measurements. hah. I just ... "know" ... when something's not enough. That sucks, I know, but, yeah.
But please do feel to ask if something looks confusing or if something just doesn't seem right, or if something's not explained properly. I know exactly how frustrating it can be when a recipe doesn't explain every step properly and in detail.
P.S. From the post below, you'll not just learn how to make kakorri, but you'll also learn how to make Pakistani bread (roti, naan, dodai)!
P.S. From the post below, you'll not just learn how to make kakorri, but you'll also learn how to make Pakistani bread (roti, naan, dodai)!