Traditional food traditions are a vital function in our culture and an essential source of nutrition. Conventional cuisines have been preserved by passing the recipes down through generations from one to the next. However, due to the glamour of the modern age, a few of the distinctive Ladakhi dishes were lost. By bringing these delicate aromatic spices and herbs from the mountains into the kitchen, we’re attempting to return the lost recipes from Ladakh and keep the traditional ones. Kisir is a conventional pancake from Draphey (Buckwheat), served alongside Tangthur (buttermilk and yogurt dip mix made from green leaves or other local herbs).
Ingredients of Kisir Tangthur/Buckwheat Pancake
- 50gms of Buckwheat flour
- 100 Buttermilk/yogurt
- 10. Arctic Root Leaves (Rrholo)
- 2 tsp Finely Chopped Onion
- 3 tsp Oil
- 100 Milk
How to Make Kisir Tangthur/Buckwheat Pancake
1. Rinse the arctic root leaves and boil them in the water until cooked. Separate the water from the pot and cut the leaves finely.
2. Mix the buttermilk/yogurt with chopped arctic leaves and salt. In a separate pot, prepare two tablespoons of oil. Add chopped onions. Add these to your yogurt mixture.
1. Place the milk in the buckwheat flour in a medium-sized bowl. Whisk until you have the batter is smooth. You can add salt according to your preference.
2. A non-stick skillet is heated over medium-high temperatures. Moisten your pan using oil.
3. Place half of the batter in the pan, then spread it into a circular shape using the edge of the spoon.
4. Cook until the top of the pan shows bubbles, which takes about 2 minutes. Then, flip the dish carefully with a spatula. Cook until both sides are golden brown for another 1 to 2 minutes.
5. Serve hot with yogurt dip.