Authentic Himachali Aktori with Pahadi Ghee
Traditional buckwheat pancakes layered with rich pahadi ghee, offering a wholesome, earthy flavor from the hills of Himachal Pradesh.
35min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
In a large mixing bowl, combine buckwheat flour, all-purpose flour, baking powder, cardamom powder, and a pinch of salt.
2
Dissolve the jaggery powder in lukewarm milk or water to make a smooth syrup.
3
Gradually pour the jaggery liquid into the dry flour mixture, whisking continuously to form a smooth, lump-free batter of pouring consistency.
4
Heat a heavy-bottomed pan or tawa on medium heat and grease it generously with pahadi ghee.
5
Ladle a portion of the batter onto the center of the tawa and spread it slightly into a thick pancake.
6
Cover and cook on low heat until the edges turn golden brown and small bubbles appear on the surface.
7
Flip the pancake carefully, drizzle a little more ghee on the edges, and cook until both sides are evenly browned and cooked through.
8
Serve warm, traditionally accompanied by a dollop of fresh butter or a drizzle of local honey.
Ingredients
1 cup buckwheat flour (kuttu ka atta)
1/2 cup all-purpose flour (maida)
1/2 cup jaggery powder
1 cup milk or water
1 tsp baking powder
3 tbsp pure pahadi ghee
1/2 tsp cardamom powder
A pinch of salt
*This AI-generated recipe may contain inaccuracies.