Aktori

Name: Aktori
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Himachali
Ingredients: 150 g buckwheat flour; 100 g Whole wheat flour; 40 g Jaggery; 1 tsp fennel seeds; 0.5 tsp Salt; 250 ml Water; 30 g Ghee; 30 ml Warm milk

A now rarely made layered pancake of buckwheat and wheat flour batter, cooked in stacked thin layers on a griddle and served with ghee or honey.

🇮🇳India· Himachal Pradesh

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 4
Difficulty: Medium
Calories: 240 kcal

Ingredients

0 of 8 gathered

Servings

150 g buckwheat flour
100 g Whole wheat flour
40 g Jaggery — grated, optional for sweet version
1 tsp fennel seeds
½ tsp Salt — for savoury version
250 ml Water — as needed
30 g Ghee — for cooking and serving
30 ml Warm milk — optional, for batter

Equipment

•Tawa

Nutrition

Per serving, approximate

Calories: 240 kcal
fat: 7 g
carbs: 40 g
fibre: 5 g
protein: 6 g
calories: 240 kcal

Instructions

1
Mix the buckwheat and wheat flour with water. Stir until you get a thin, pourable batter.
2
Add jaggery (unrefined cane sugar) for a sweet version, or add salt and fennel for savoury.
3
Heat a tawa (flat griddle). Grease it lightly with a little ghee (clarified butter).
4
Pour a thin layer of batter into the pan. Cook until it sets.
5
Pour another thin layer of batter directly on top. Cook gently, building 2 to 3 layers.
6
Flip carefully. Cook the other side until both sides turn lightly browned.
7
Cut into wedges. Serve warm with extra ghee on top.
8
Cover and cook on low heat for a few minutes until the base turns golden and firm.