Hunza Cuisine is rich and has more savory touch to every dish. Hunza Style Dosa,Maltaschy Giyaling recipe is one of many flatbread recipes that exist in Hunza Cuisine and also made across Gilgit-Baltistan. According to my readers it is called Rishiki in Chitral, kiseer in Baltistan, Goli in Shinaki language and Giraal in Upper Hunza. This oily flatbread made with wheat flour has three different variations that include Maltaschy Giyaling, Khalonch’chy Giyaling and Bis’chy Giyaling. There exists another two types of Giyaling called Baru’e Giyaling and …Giyaling, the latter is made particularly for Ginani festival.
Maltas refers to the butter in local language and the giyal made with freshly skimmed butter is called Maltas’chy Giyaling. Walnut and apricot oil is also used traditionally but then the first name of giyal would be changed according to the type of oil used. For walnuts its names changes to tilli’e dail’chy Giyaling and for apricot oil it would be Hani’e dail’chy Giyaling. Dail in both names refers to the oil and hani is apricot kernel and tilli is walnut. Hunza women eat this after their delivery for months.The oil used in this case is the preserved butterwhic has strong pungent smell and is believed to heal and get the women strong quickly.
In Hunza, firewood is used for cooking. The pan that is used for flatbread gets a layer of carbon from wood burning, and carbon is called Khalowang in local language. for making Khalonch’chy Giyaling the pan is turned upside down and a layer of carbon is scraped off leaving a thin coat of carbon behind and the giyal batter is poured over that pan. The resulting giyal is black. It is believed to relieve the menstrual pain and women would make it especially during their menstrual cycle.
This type of giyal is made with animal fat and hence named bis’chy giyal where Bis refers to the fat of animal in local language. This was common type of giyal which has almost extinct because people these days no more use animal fat for cooking in Hunza. It is believed that it relieves the menstrual pain.
Maltaschy Giyaling Preparation:
It is known as Giyal and Golee in Shina language of Gilgit and its plural is Giyaling. I refer it to the Dosa “the Indian version” because both shares papaer thin texture, same cooking method and same consistency of the batter. But they make it with lentils and rice while we make it with wheat flour. For Maltaschy Giyaling recipe we need only few ingredients. Traditionally we do not used eggs and greasing the pan with butter was a common practice so that the batter does not stick to the pan. By adding an egg we can skip the greasing the pan every time. For 4 servings of Hunza Style Dosa (Giyaling) Recipe we need:
Ingredients for Giyaling Batter:
Wheat Flour 1 Cup
Salt 1 tsp.
Oil/butter 1 tbsp.
Water 1 ½ Cups
- In a large bowl whisk an egg seasoned with salt while adding a tablespoon of oil or butter to it.
- Pour the 1 ½ cups of water to it and start adding wheat flour in batches to avoid any lumps. The batter should have a running consistency.
- While the batter is being ready, get the pan ready on medium high heat.
- When the batter reaches the perfect consistency pour it over the pan. Spread the batter from center to outwards in circular motion.
- The batter dries out in few minutes, at this point take a flat tool and flip it over. It makes a sshhh sound when it is flipped over. when this sound stops it is a signal that giyal is ready to dish out. 🙂
- Transfer the Giyal to a plate and grease it with melted butter, while you are greasing the giyal your pan will be ready for the next batch.
- Repeat the same process. Make sure you mix your batter every time before using it.
- You can make 8 Giyaling out of this amount of batter.
The best way of serving Maltaschy Giyaling is with savory tea. Serve them when they are still warm.Fresh Giyaling tastes better than the cold ones.