Buckwheat flour also known as Kuttu ka aata is used to prepare this snack Tein tein by the people of Ladakh. Generally an egg is added to hold the batter together. Vegetarians like me substitute it with a tablespoon of maida/ all purpose flour. Tein tein is served with a walnut chutney or with an apricot preserve.
250 gms Kuttu ka aata
2 tbsps Maida
1 tsp caraway seeds/ Shahi jeera
Tip the Kuttu ka aata, salt, maida and caraway seeds into a bowl. Add enough water to make a runny batter. Mix thoroughly and keep aside for ten minutes for the gluten from the maida to release. Heat a tava/ griddle. Pour a ladleful of batter on the tava and spread till you cover the tava. Drop a blob of butter on it and cook the Tein tein on a really gentle flame for about half a minute till it is roasted. Flip and roast the other side as well. Serve hot with apricot preserve or with a walnut chutney. Recipe link to the walnut chutney given below.
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