Buckwheat Crêpe, also known as Phapar Ko Roti or Ghoken, is a beloved staple of the Thakali community in Nepal. Buckwheat is a highly versatile crop that grows effortlessly in low fertility soil, making it a common staple in Nepal's highlands and lowlands. The crêpes have an unusual earthy and citrus taste with a delightful crispy texture whilst being soft and fluffy in the centre. This is a wholesome dish that is easy to make at home. With these detailed instructions, you can prepare perfectly cooked pancakes every time. Enjoy them for breakfast, lunch, or dinner, accompanied by your favourite Nepali sides that compliment the buckwheat flavour perfectly!
Prep Time:5minutes mins
Cook Time:15minutes mins
Course;breakfast, dinner, lunch, snack
Cuisine;nepal
Servings;6 Rotis
Calories;178 kcal
Ingredients:
2 cups Buckwheat flour
2 cups water
2 tablespoon Ghiu (clarified butter/ ghee)
½ teaspoon Cumin powder
½ teaspoon Salt
Instructions:
Preparing the Batter
Place the buckwheat flour in a large mixing bowl and
Add the salt and cumin powder
Slowly add water in small amounts at a time and mix as you go.
Beat the mixture thoroughly using a whisk or a fork until it forms a thick, smooth batter that has a consistency you can pour. Make sure to break down and any lumps. If it is too thick add more water, if too thin add more buckwheat flour.
Allow the batter to rest for about 5-10 minutes. This resting time will give the batter a chance to hydrate, ensuring that the pancakes will be light and fluff on the inside.
Cooking the Crêpe/ Roti
Heat a non-stick pan or a cast-iron pan over medium heat.
Grease the pan lightly with ghiu (clarified butter).
Once the pan is hot enough, add a ladle of the batter to the centre of the pan.
Spread the batter evenly in a circular motion using the back of the ladle to create a circular shape and an even thickness.
You can cook the crêpe with or without a lid. If using a lid, cover the pan and let it cook for a minute or so until the top layer of the pancake changes colour and becomes firm.
Using a spatula, carefully flip the pancake over and let it cook on the other side for another 2-3 minutes.
Repeat the process with the remaining batter.
Serving the Crêpe/ Roti
Once the pancakes are cooked, remove them from the pan and transfer them to a plate.
You can serve the pancakes with daal, curry, and/or achaar, which are common accompaniments in Nepali cuisine.
