After a scrumptious Rajastani lunch, we are now going to visit Sikkim,also known as Shikim and Shu Khyim. This is the least populated state in India and the second smallest state after Goa.Sikkim is the only state to have Nepali ethnic majority.
Due to its location it has a varying climate and rich biodiversity and is one of the popular tourist spots in the country.
Like all other North Eastern states,the cuisine of Sikkim has the influence of the neighboring countries.In this case it is Nepal .Rice is the staple here.Noodle based soups, momos ,wontons are famous here along with the other dishes.20% of their diet is based on fermented foods and beverages.Meat and Dairy products are also consumed but its based on availability.
Wheat, finger millet, buckwheat,barley vegetables like potato,soy bean are cultivated here.
The recipe for the day is a simple snack made with buckwheat flour.
Behind the scene:
This is probably the second North Eastern state that I had no trouble getting recipes.[The first one was Manipur, remember].Though I found a number of doable recipes, I found this one to be different and was sure everyone would like to have it.
When I came back from China, I got back a pack of organic buckwheat and it was in the freezer waiting to be used.I had been saving it up for a nice recipe and hence used it up here.
As expected, everyone loved it. It is similar to our fritter but the taste of spring onions takes it to another level..
I used:
Adapted from here – East Indian Recipes
Buckwheat flour- 1 cup
Spring onion greens-chopped from 5 stalks
Turmeric powder-a pinch
Baking powder- 1/8 teaspoon
Salt to taste
Oil to deep fry
Heat oil for deep frying. In a bowl take the buckwheat flour and add all the other ingredients.
Add water to make a paste the is neither too thin or thick. Drop spoon fulls of batter into the hot oil and deep fry till golden brown.Remove with a slotted spoon and serve.
I served it with mint chutney and tomato sauce.
Tomorrow, we will be tasting the Tamilnadu cuisine. Please put on comfortable clothing and walking shoes, or some foot wear that you are comfortable to walk around in.Don’t ask me why,okay. I won’t tell you just yet.
And also I am serving some healthy breakfast fro you guys. So make sure you come on an empty stomach.See you tomorrow morning….
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39
Bon Appetit…
Super crispy fritters,wow u came with the buckwheat flour from china, thats wonderful PJ.
I dont think we get this flour here..even I got buck wheat noodles from Japan!..the fritters look nice and crunchy!
Any fritters, I would love it..very good choice PJ
looks so yum… will try for sure 🙂
even for me Sikkim and Manipur were the easiest in the NE states!! the fritters are looking awesome!!!
Such a simple dish! I have buckwheat flour in the pantry. Will try it soon. The pictures are so good they make the dish so appetizing.
That is a very interesting and simple fritter. I've never used buckwheat in fried food, will have to try some time.
Super deliicous fitters. Love thm
Same pinch, PJ. But the buckwheat flour we get here is slightly darker in color and so the fritters I made were in a dark brown shade.
Fritters with buck wheat flour sounds interesting must be an addictive snack….
Crispy fritters. I noticed these fritters do not have any spices in it.. But must have tasted great with the chutneys though.
Hmm, now I am curious to see what you served for TN! 🙂
Totally yummy and simple fritters.
Simple n yum fritters! Makes a full platter with all condiments!
look so crispy and yummy
wow thats an super crispy looking and delicious buckwheat flour fritters , they are tempting me , I wud love to grab some right away 🙂
perfect for tea time.. love to have these piping hot
Yummy, crispy fritters.