This phapar ko roti (buckwheat crepe, cooked in banana leaves) is simple, delicious and good for your guts. Paired here with gundruk ko acar, the dish is a wonderous example of simple meals that pack complexity in flavour and texture. The fruity bitterness of buckwheat melds well with the spicy funk of the acar.
about the flour
A common pseudo-cereal from South-East Asia, buckwheat is an ancient crop, noted for its short growing cycle and adaptability. In India, it is a common feature during religious festivals in some parts and in the Himalayan regional diet. The recent interest in buckwheat has been largely due to its health benefits, which include reducing cholesterol and hypertension. Besides, the grain is gluten free which makes its consumption particularly helpful for people with gluten-related issues. The complex bitter-sweet-floral-toasty flavour adds to its charm.
|the local buckwheat achenes from the foothills of Eastern Himalayas are powdered and vary from tan to dark brown in colour
||store buckwheat flour in airtight jars and away from direct sunlight and moisture
what you can cook with
The simplest way to incorporate buckwheat is in bread, roti or cake mixes. It can also be used in a gruel or porridge, as well as in pancakes, crepes, noodles or dishes that use any form of flour.
||Kalimpong, West Bengal
||achenes are hand-harvested, dried and ground