Buckwheat Bread - Phaapar ko Roti
Buckwheat Bread - Phaapar ko Roti (फापरको रोटी)
Buckwheat Bread - Phaapar ko Roti (फापरको रोटी)
The secret of amazing buckwheat bread - a simply delicious traditional bread, much loved by many Nepalese in different parts of Nepal!
Phaapar ko roti - (pronounced - PAH-par-koh ROH-tee) - (फापरको रोटी) is a delicious light-gray colored bread prepared from buckwheat flour. It is prepared with a very simple technique. The flour is made into a smooth batter, spiced, and griddle cooked until light golden brown. The bread is delicious by itself, or with Nepali seasoned salt, which is chili-salt-timmur (Nepali szechwan pepper) powder, or can be served accompanied with a combinations of vegetables, yogurt, and buttermilk.
Buckwheat is called - Phaapar (फापर) in Nepali. It is a very important food crop in Nepal and commonly grown in the higher mountainous regions and to some extent in Middle Hills, Inner Terai and Sub-Terai areas. Buckwheat is also grown in regions where rice cultivation is impossible due to high altitudes. In the most remote mountain regions of Nepal such as Humla, Manang, Mustang, Jumla, Dolpa, and Baitadi, local people have been using buckwheat as a traditional staple diet for centuries. Buckwheat is also widely grown in the mid-hill area such as Lamjung, Gorkha, Myagdi and Parbat. In my blog, most of the pictures of the fields of buckwheat, flowers and seeds were captured when I visited the Chitwan National Park area (Terai) of Nepal.
Although the name buckwheat sounds like a wheat crop, it is not related to wheat; instead, it is related to rhubarb and sorrel. According to Nepal Agriculture Research, the buckwheat is an annual herbaceous plant, fast growing and is ready to harvest within 90-100 days of seeding. The plant bears bright green heart shaped leaves, hollow stems with beautiful pink and white flowers, when pollinated it produces seeds. The seeds are triangular in shape with rounded bottom and upon maturity, changes from green color to red-brown seeds. The outer husks are removed and ground into flour. Generally, the buckwheat grain produced in the mountain are larger than those produced in the Terai area. Buckwheat crops are not susceptible to disease or damaged by insects.
There are two types of buckwheat cultivated in the hills and mountains of Nepal
Common buckwheat - Botanical name:Fagopyrum esculentum
Nepali name - Mithe Phaapar (मिठे फापर)
The flour from common buckwheat is used preparing bread (pancake-like phaapar ko roti), buckwheatdhindo (Nepali style polenta), puwaa, phulaura (buckwheat fritters), buckwheat finger chips, unleavened flat-bread made from buckwheat flour dough, thick bread (pancake-style pahadi bread),beverages and drinks, medicinal food, dried leaves of the plants used as soup. The young green buckwheat leaves Phaapar ko Saag - (फापर को साग) are also cooked as green vegetables.
Tatary buckwheat - Botanical name: Fagopyrum tataricum Geartn
Nepali name - Tite Phapar (तीते फापर)
These crops are capable of growing under very cold climate condition in the higher hills. Although seeds are bitter in taste, they can serve as food for people living in the hills during scarcity days. It is believed that the leaf and flower play a role in treating intestinal problems, hemorrhages and high blood pressure.
Buckwheat is called - Phaapar (फापर) in Nepali. It is a very important food crop in Nepal and commonly grown in the higher mountainous regions and to some extent in Middle Hills, Inner Terai and Sub-Terai areas. Buckwheat is also grown in regions where rice cultivation is impossible due to high altitudes. In the most remote mountain regions of Nepal such as Humla, Manang, Mustang, Jumla, Dolpa, and Baitadi, local people have been using buckwheat as a traditional staple diet for centuries. Buckwheat is also widely grown in the mid-hill area such as Lamjung, Gorkha, Myagdi and Parbat. In my blog, most of the pictures of the fields of buckwheat, flowers and seeds were captured when I visited the Chitwan National Park area (Terai) of Nepal.
Although the name buckwheat sounds like a wheat crop, it is not related to wheat; instead, it is related to rhubarb and sorrel. According to Nepal Agriculture Research, the buckwheat is an annual herbaceous plant, fast growing and is ready to harvest within 90-100 days of seeding. The plant bears bright green heart shaped leaves, hollow stems with beautiful pink and white flowers, when pollinated it produces seeds. The seeds are triangular in shape with rounded bottom and upon maturity, changes from green color to red-brown seeds. The outer husks are removed and ground into flour. Generally, the buckwheat grain produced in the mountain are larger than those produced in the Terai area. Buckwheat crops are not susceptible to disease or damaged by insects.
There are two types of buckwheat cultivated in the hills and mountains of Nepal
Common buckwheat - Botanical name:Fagopyrum esculentum
Nepali name - Mithe Phaapar (मिठे फापर)
The flour from common buckwheat is used preparing bread (pancake-like phaapar ko roti), buckwheatdhindo (Nepali style polenta), puwaa, phulaura (buckwheat fritters), buckwheat finger chips, unleavened flat-bread made from buckwheat flour dough, thick bread (pancake-style pahadi bread),beverages and drinks, medicinal food, dried leaves of the plants used as soup. The young green buckwheat leaves Phaapar ko Saag - (फापर को साग) are also cooked as green vegetables.
Tatary buckwheat - Botanical name: Fagopyrum tataricum Geartn
Nepali name - Tite Phapar (तीते फापर)
These crops are capable of growing under very cold climate condition in the higher hills. Although seeds are bitter in taste, they can serve as food for people living in the hills during scarcity days. It is believed that the leaf and flower play a role in treating intestinal problems, hemorrhages and high blood pressure.
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