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.
To prepare Kanchemba, the buckwheat flour is mixed with water and spices such as cumin, coriander, and salt. The dough is then rolled into small cylinders, which are then deep-fried in ghee. The frying process imparts a buttery aroma to the fries, and they turn golden brown, crispy and crunchy.
Jump to RecipeWhat is buckwheat?
In Nepal, buckwheat flour has been a staple ingredient for centuries, especially in the mountainous regions where other grains do not grow as well. In fact, buckwheat is sometimes referred to as "Nepali rice" due to its prevalence in Nepalese cuisine. It is consumed in various forms, including roti, noodles, dumplings, fries, pancakes and even as a sausage!
Traditionally, buckwheat flour was seen as food for the poor because it was cheaper than other grains like wheat and rice. It was often used to make traditional dishes like dhido, which is a type of porridge made from buckwheat flour and water. In some parts of Nepal, it is also used to make roti, a type of flatbread. However, in recent years, buckwheat flour has gained popularity as a healthy alternative to wheat flour. It is gluten-free, high in fiber, and contains essential minerals like iron and magnesium.
As more people become aware of its health benefits, buckwheat flour is increasingly being used in Nepalese cuisine as well as in international dishes.
How do Nepali people eat Kanchemba
Usually perfect for a hearty breakfast or when you're feeling peckish and need a midday snack.
Tips and Pearls
- If you want to opt for a healthier option you can air fry the kanchemba rather than frying in ghiu (Clarified butter). Just finely spray or brush some vegetable oil onto the kanchemba before. Air Fry for 10 minutes at 180 degrees celcius.
- Mix the flour well: Make sure to mix the buckwheat flour with water thoroughly to avoid any lumps. The batter should be smooth and free of any clumps.
- Let the batter rest: Letting the batter rest for at least 30 minutes will help the flour absorb the water and make the fries more tender.
- Adjust the consistency of the batter: The batter should be thick enough to roll into shape. If the batter is too thick, add a little more water, and if it's too thin, add more flour.
- Fry in small batches: Fry the fingers in small batches to prevent the oil temperature from dropping. Overcrowding the pan will cause the fries to cook unevenly and turn out soggy.
- Serve hot: Buckwheat fries are best served hot and crispy. Serve them with your favourite side dish or chutney.
Serve with suggestions
Kanchemba is usually served with a spicy tomato dip, flavoured with timmur, a type of peppercorn that leaves a tingling sensation in the mouth, similar to Sichuan pepper.
Buckwheat fries (KANCHEMBA) कन्चेम्बा
Ingredients
- 1 cup buckwheat flour 150g
- 2 cup water 500mls
- ½ teaspoon salt
- 3 tablespoon ghiu (Clarified butter/Ghee)
- 1 cup vegetable oil Traditionally purely ghiu is used for frying
Instructions
Preparing the Batter
- In a cooking pot, heat about two cups of water until it comes to a boil.
- Add the ghee (clarified butter) and salt to the pot and let it melt.
- 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.
- 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.
- Let the batter cool for a couple of minutes until it can be comfortably shaped by hand.
Shaping
- 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.
Frying
- In a frying pan, heat ghiu or vegetable oil over medium heat until it is hot enough to sizzle.
- Fry the buckwheat fingers in small batches for about 5-6 minutes, until they turn light brown and crispy.
- Remove the fried buckwheat fries from the pan and place them on a paper towel to absorb any excess oil.
Serve
- Serve the Kanchemba fries hot with timmur tomato achar, a spicy tomato dip flavored with timmur peppercorn.
- Enjoy your delicious and healthy buckwheat fries!
Comments
No Comments