Rikikur is a savoury potato pancake that is traditionally a nourishing breakfast dish for Sherpas that gives them the energy to start their day. In Sherpa language, "riki" simply means 'potato', and "kur" is our word for 'bread' or 'roti'. I find the comforting flavours are so versatile that can truly be enjoyed for any meal, may it be breakfast, lunch or snack.
The soft potato pancake is topped with creamy yak butter and a sauce made from Yak cheese and spring onions. Yak cheese can be difficult to find but substituting with cottage or feta cheese works really well too! Should your travels take you to Nepal, Rikikur will greet you along trekking trails, offering nourishment and a burst of energy. If you don't have a trek planned then you can find Rikikur if you go to areas in the capital Kathmandu like Boudha or Swyambhu. This potato pancake is a celebration of the use of simple ingredients to create wonderfully creative flavours.
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The Nepali Sherpa Community
The Sherpa community in Nepal is known for their ties to the Himalayan mountains. Life in the Himalayas is not easy therefore they have very creative recipes to maximise energy and nutrition like Rikikur (Potato pancake).
Originally from Tibet, they settled in Nepal's high-altitude areas and are famed for their skills in mountaineering. Their culture and traditions are closely linked to the mountains and their daily lives. They have enriched Nepal's food culture in many ways including introducing now popular staples like momo, thukpa and laphing. The Sherpas are a significant and respected part of Nepal's heritage.
Sherpa Tibetan Yak Milk Products
Products made primarily from yak milk, highlight the Sherpas' innovative methods to preserve and enhance the natural flavours and nutrients of their region. Similar to the use of miso, fish sauce or gochuchang that are used in other cultures as flavour enhancers. The following 3 Yak milk derivatives are flavour enhancers. In this Rikikur recipe You can use Serkam or Somar to make the green sauce.
Serkam: Derived from yak milk, Serkam is made by boiling buttermilk until it solidifies into a cheese-like form. The result is a textured product with a mild taste, unique to the Himalayan region.
Somar: Somar is made by fermenting Serkam, it develops a tangier, pungent and deeper flavour profile. The fermentation process enhances its shelf life, making it a preferred choice in regions like the himalayas where preservation is crucial.
Soshim: Soshim is created when clotted Yak cream is allowed to ferment. The result is a rich, creamy product with a pungent tang. It's commonly used as a spread, in cooking, or as a base flavour enhancer for various sauces and gravies.
Tips and Pearls for Making Rikikur
- Choosing Potatoes: Opt for starchy potatoes, like Russets, for the fluffiest and crispiest texture.
- Consistent Batter: Ensure that the potato pancake batter is well-mixed, with no lumps. It should have a smooth, pourable consistency but not be too watery.
- Temperature Check: Maintain a consistent medium heat. If the pan is too hot, the outside may burn before the inside is fully cooked.
- The Right Pan: Non-stick or well-seasoned cast iron pans work best for crepes, ensuring an easy flip and even cooking.
- Make Ahead: If you're preparing for an event, you can make the batter the potato pancake batter a day ahead and store it in the refrigerator. Give it a good stir before using
Suggested Alterations
- Dairy-free: Substitute regular butter with vegan butter or olive oil for frying, and use almond milk or coconut milk in the batter if the recipe calls for milk.
- Adding Herbs: Add finely chopped fresh herbs to the batter, such as chives, parsley, or dill, for a flavour boost.
- More vegetables: Add finely shredded zucchini or carrots to the potato mix. Remember to squeeze out excess moisture.
- Use Different Potatoes: Experiment with different types of potatoes, such as red, golden, or even sweet potatoes, for a unique taste and texture.
Storage and Reheating Rikikur
Storing Leftovers: Stack leftover crepes with parchment paper in between each layer to prevent sticking. Store in the refrigerator in an airtight container.
Reheating: Reheat in a warm oven or on a skillet.
To oven reheat, stack the pancakes on a heatproof plate; cover with foil. Warm at 180C/fan 160C/gas 4 for 10 mins from cold or 5-10 mins from room temperature.
Rikikur (Sherpa Potato Pancake with Creamy Cheese Sauce) रिकिकुर आलु रोटी
Ingredients
Potato Pancake
- 350 gram Potato Peel and finely grate the potatoes. You can use a grater or use a mechanical food processor.
- 1 cup Potato starch flour Alternatives: rice flour or even buckwheat flour for healthy alternative
- 3 Eggs
- ½ teaspoon Salt
- 25 gram Unsalted butter Melted. Traditionally Yak butter is used
- 6 teaspoon Vegetable oil For frying the pancake
Sauce
- ½ cup Cottage cheese You can also use Feta cheese for a deeper flavour. Traditionally uses a type of yak cheese and butter similar to cottage cheese is used called Somar or Serkam.
- 4 stalks Spring onions
- 10 Mint leaves Optional. I once had mint leaf sauce with Rikikur in Kathmandu and fell in love with the flavour combination.
- 1 clove Garlic
- 1 Fresh green chillies
- ½ teaspoon Salt
- 3 tablespoon Milk Any milk can be used: cow's milk, oat milk, almond milk, soy milk
Instructions
Cheese Sauce Preparation
- Grind garlic, spring onion, and green chillies into a paste. You can use a mechanical grinder or mortar and pestle.
- Move the paste to a bowl. Add the cottage cheese, salt, and milk to the bowl. Stir well and set aside.
Make the Potato Batter
- Peel and finely grate the potatoes. You can use a grater or use a mechanical food processor.
- In a mixing bowl, combine the grated potatoes, eggs, melted butter, salt, and potato starch flour.
- Whisk all the ingredients together. If needed, add a few tablespoons of water and mix them together until a thick batter is formed but it should still be thin enough to have a pouring consistency
Cooking the Pancake
- Heat a pan on medium and lightly grease with vegetable oil.
- Once hot, pour a ladle of potato batter onto the pan. Spread evenly into a circle.
- Cook for 2-3 minutes until the bottom turns golden brown, then flip. Cook the other side for another 2-3 minutes.
- Make sure to adjust the temperature to avoid burning the pancakes
Serving
- Place the cooked pancake on a plate. Top with a teaspoon of butter and a generous spread of the prepared green cheese sauce.
- I like to spread the butter and sauce all over the pancake then role it to eat it.
century-foods says
Thank you, I like this recipe & look forward to using it!