A Gluten-Free Pancake Recipe from the Tribes of Himalayas
Local food is more than just a recipe; it is a reflection of the people and the land from which they originate. The Himalayan tribes, known for their resilience and deep connection to nature, have crafted a cuisine that is both nourishing and steeped in tradition. ‘The Himalayan Bounty’, hosted by and with the people of Uttarakhand villages along with The Nanda Stone, is a celebration of this abundance, resilience and taste.
The Himalayan Bounty is a vibrant celebration of the rich culture and traditions of the Himalayas. This festival brings together the essence of Himalayan life through local cuisine, art, music, and community activities. It highlights the region's unique heritage and fosters a deeper appreciation for the beauty and resilience of its people and environment. Held in breathtaking natural settings, the event. The festival is a testament to the community's spirit and their commitment to preserving their heritage while sharing it with the world.
In the high altitude regions of Himalayas, where growing wheat and rice is challenging, Buckwheat flourishes. Buckwheat’s resilience makes it an essential crop for these areas and a testament to the ingenuity of Himalayan cuisine.
Buckwheat is a nutrient-rich, gluten-free pseudocereal, meaning it is used similarly to grains but is not a true cereal grain. It comes from the seeds of flowering plants in the Polygonaceae family. It thrives in poor, acidic soils and at high altitudes where other grains struggle to grow. Its short growing season of about 10-12 weeks fits perfectly into the brief summer period of the higher altitudes, allowing farmers to cultivate it successfully in challenging conditions.
In the Himalayan region, 3 types of buckwheat are commonly found:
Common Buckwheat, known as Phappar
Tartary Buckwheat, known as Tite Phaphar (Tite means bitter, referring to its taste)
Perennial Buckwheat, known as Patle Phapar (Patle means perennial)
Phappar Phuli is a humble and nutritious dish that showcases the culinary heritage of the Himalayan region. Its simplicity, combined with the nutritional power of buckwheat, makes it a beloved food for many. As interest in healthy and gluten-free foods grows globally, traditional dishes like Phappar Phuli offer valuable insights into sustainable and wholesome eating practices.
Ashish Verma of The Nanda Stone shares a recipe of Phappar Phulli from Munsiyari village.
Recipe for Phappar Phulli
Ingredients:
1 cup Buckwheat flour (Phapar ko Pitho)
½ cup Water
Salt, as per taste
Ghee, for greasing
Method:
In a large mixing bowl, whisk together the buckwheat flour, water and salt with a spoon or fork until well combined.
Heat and season the griddle with ghee.
Pour about 1/4 cup of batter onto the griddle for each pancake, spreading it slightly with the back of a spoon to form a round shape.
Cook the pancakes for 2-3 minutes on one side, or until bubbles form on the surface and the edges start to look set.
Flip the pancakes and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through.
Repeat with the remaining batter, adjusting the heat as needed to prevent burning.
Serve it hot with hand-pounded turchook pepper or dhania garlic chutney.
Photos and recipe by Ashish Verma
