Buckwheat fries (KANCHEMBA) कन्चेम्बा
Buckwheat fries, also known as Kanchemba, are a healthy alternative to traditional potato fries. The dish is a popular snack among Thakali communities and is widely enjoyed for its unique taste and texture. The fries are made from buckwheat flour, which is known for its high nutritional value and gluten-free properties. Whether you're looking for a new snack to try or want to experiment with gluten-free options, Kanchemba is an excellent choice.
- Prep time
- 25 min
- Cook time
- 10 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup buckwheat flour (150g)
- 2 cup water (500mls)
- 1/2 teaspoon salt
- 3 tablespoon ghiu (Clarified butter/Ghee)
- 1 cup vegetable oil (Traditionally purely ghiu is used for frying)
Instructions
- 1
Preparing the Batter
- 2
In a cooking pot, heat about two cups of water until it comes to a boil.
- 3
Add the ghee (clarified butter) and salt to the pot and let it melt.
- 4
Slowly add the buckwheat flour in small batches to the boiling water, stirring continuously with a wooden spatula. Start by adding 1 tablespoon of buckwheat flour and stir until no lumps remain. Then add 2 tablespoons of buckwheat flour and stir until no lumps remain. Increase the amount you add each time until all the flour is added. This gradual addition is essential to get a smooth batter.
- 5
Lower the heat and continue stirring in a folding and pulling pattern for about 10-12 minutes until all the lumps are gone and the buckwheat flour batter becomes thick and smooth.
- 6
Let the batter cool for a couple of minutes until it can be comfortably shaped by hand.
- 7
Shaping
- 8
Rub some vegetable oil on your hands. Take a small portion of the buckwheat flour mix, give it a spherical shape first, and then roll it between your palms to create a small finger-shaped batter with tapered ends. Repeat the process to make more fingers. This should be done quickly to prevent the batter from becoming firm.
- 9
Frying
- 10
In a frying pan, heat ghiu or vegetable oil over medium heat until it is hot enough to sizzle.
- 11
Fry the buckwheat fingers in small batches for about 5-6 minutes, until they turn light brown and crispy.
- 12
Remove the fried buckwheat fries from the pan and place them on a paper towel to absorb any excess oil.
- 13
Serve
- 14
Serve the Kanchemba fries hot with timmur tomato achar, a spicy tomato dip flavored with timmur peppercorn.
- 15
Enjoy your delicious and healthy buckwheat fries!