Aktori
Veg
Buckwheat (kuttu) flour pancakes — thick, earthy, and slightly crumbly — cooked on a cast-iron tawa in mountain ghee. An ancient Himalayan staple eaten at high altitudes where wheat grows poorly, served at breakfast with curd or as a fasting food during Navratri.
Cuisines
Himachali
Kumaoni
Sikkimese
Garhwali
Best for
Breakfast
Lunch
Recipe
Prep: 10 min
Cook: 35 min
Total: 45 min
2-3 servings
Ingredients
| 1 cup | buckwheat flour |
| 1 cup | water |
| 2 tablespoons | ghee |
| 1 pinch | salt |
| 1 | banana leaf or aluminum foil for steaming |
Instructions
- 1 In a mixing bowl, combine the buckwheat flour and a pinch of salt.
- 2 Gradually add water to the flour, stirring continuously to form a smooth, lump-free batter.
- 3 Grease a banana leaf or a piece of aluminum foil with ghee.
- 4 Pour the batter onto the greased leaf or foil, spreading it evenly.
- 5 Fold the leaf or foil to cover the batter completely, ensuring it is sealed well.
- 6 Heat a steamer with water and bring it to a boil.
- 7 Place the wrapped batter in the steamer and steam for about 30-35 minutes.
- 8 Once cooked, remove from the steamer and let it cool slightly before unwrapping.
- 9 Slice the Aktori into pieces and serve warm.
Tips
For a more traditional taste, use banana leaves for steaming instead of foil.