Description
'Phapar' means 'buckwheat' in Nepali. A buckwheat pancake eaten as a vital staple in high Himalayan mountainous regions where wheat and rice don't grow. A very simple dish where buckwheat flour is dissolved in water (or milk) and baked slightly thick on a griddle. Features the unique dark color of buckwheat and a rustic, wild sweet aroma.
Restaurants serving Phapar ko Roti
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Buckwheat flour
- Water(or Milk)
- Salt
- Ghee(or Cooking oil)
Instructions
- [Authentic Recipe]
- [Dough]: Put buckwheat flour in a bowl, add a pinch of salt. Gradually add water (or warm milk), mixing with a whisk until it reaches a 'syrupy' consistency like okonomiyaki batter.
- [Bake]: Heat a little ghee (or butter/oil) on a flat griddle (Tawa), ladle batter, and spread round.
- When the surface bubbles and the bottom is beautifully browned, flip and bake both sides aromatic.
Learn more Spice, substitutes, tips
Key spices
None(Buckwheat aroma is the star)
Substitutes at Japanese supermarkets
Mix JP 'Buckwheat flour' with water and bake like a galette in a pan
Pairing
Veg Curry (Tarkari) / Ultra-spicy Achar (Golbheda ko Achar etc.) / Butter Tea
Trivia
The Nepali version of the 'buckwheat culture' shared by French Galettes or Russian Blinis. Rich in rutin and highly nutritious, recently trending again as a 'healthy gluten-free menu' in Kathmandu's natural cafes.
Eating tips & etiquette
Tear bite-sized by hand, dip in spicy veg curry (Tarkari) broth, or top with ultra-spicy tomato Achar. Often eaten for breakfast or a light snack with Chiya (Milk tea).
Allergen
Buckwheat, Dairy (if using ghee/milk)