Himachal Aktori Buckwheat Pancake Mountain Sweet

Method

1. 1

   Dissolve jaggery in warm water: Place grated jaggery in a bowl. Pour 1/2 cup warm water over it. Stir until the jaggery dissolves completely. If there are any solid pieces left, strain through a strainer.

2. 2

   Make the batter: Place buckwheat flour, cardamom powder and a pinch of salt in a wide bowl. Pour the dissolved jaggery water over the flour while whisking. Add more water gradually — about 1/2 cup more — whisking continuously until a smooth, thin, pourable batter forms. The batter should flow freely from a ladle, slightly thicker than milk but thinner than dosa batter.

3. 3

   Rest the batter: Cover and rest for 10 minutes. This allows the buckwheat flour to hydrate fully.

4. 4

   Check batter consistency: After resting, stir the batter. If it has thickened significantly, add 2 tbsp more water. Lift the ladle and let batter fall — it should flow in a thin, steady stream.

5. 5

   Heat the griddle on medium: Heat a flat griddle on medium heat. Add 1 tsp ghee and spread with a paper towel.

6. 6

   Pour the aktori: Pour 1/4 cup batter onto the centre of the hot griddle. Lift the griddle and tilt in a circular motion to spread the batter into a thin round about 15 to 16 cm. The batter will spread easily. Work quickly.

7. 7

   Cook until edges firm: Cook on medium heat for 2 minutes without touching until the edges darken slightly and lift from the griddle. The top surface will change from shiny to dry and matte.

8. 8

   Flip gently: Flip with a thin flat spatula. The underside should be golden-brown.

9. 9

   Cook second side briefly: Cook 1 to 1.5 minutes on the second side.

10. 10

    Apply ghee and serve: Remove and apply a few drops of ghee. Serve warm. The aktori should be slightly sweet from the jaggery, earthy from the buckwheat and fragrant from cardamom.

11. 11

    Note: Aktori is made during Diwali in Himachal Pradesh — specifically in the buckwheat-growing areas of Kullu, Mandi and Kinnaur where the autumn buckwheat harvest coincides with the Diwali season. The freshly harvested buckwheat flour gives aktori a flavour different from stored flour. In Kinnaur district, aktori is also made during the local Fulaich and Phulaich (Flower Festival) celebrations as an offering.