Rikikur

Ingredients

• 2⅔ lbPotatoespeeled, finely grated or pre-boiled and mashed
• 1¾ ozFlourto bind the batter; buckwheat or wheat flour
• 2Eggfor extra binding (optional)
• 1¾ ozButterfor frying, for blending into the achaar and as a pat on top when serving
• Oilalternative to butter for frying
• Saltfor batter and achaar; use sparingly in raw potato batter as it draws out moisture
• 1¾ ozspring onionsfinely chopped, for the achaar
• 1 ozgreen chiliesfinely sliced, for the achaar
• 3½ ozYak cheesebase of the achaar; sour cream or thick strained yoghurt (serkam) as substitute
• 3 clovesGarlicground into the achaar paste (optional)

Method

1. Prepare the potatoesPeel and wash the potatoes, then grate them very finely on a grater or in a blender. If you prefer a softer batter, boil the potatoes in their skins instead, peel them and mash them to an even purée.
2. Mix the batterWork the flour into the potato until you have a batter that binds and isn't too thin. If you like, mix in the eggs and beat them through well.
3. Season the batterSeason the batter with salt. With the raw grated version, use only a light pinch, as salt draws water out of the raw potato.
4. Start the achaarFor the achaar, finely chop the spring onions and green chilies, and if you like, pound the garlic to a paste in a mortar along with them.
5. Finish the achaarDice the yak cheese and stir or briefly blend it with the spring onion and chili mixture and a little butter until smooth, then taste for salt. Sour cream or thick strained yoghurt works in its place.
6. Spread batter in the panHeat a pan over medium heat with butter or oil. Spoon in a portion of the batter and spread it out evenly into a flat round with the back of the spoon.
7. Cook the flatbreadsCook the flatbread until golden brown on both sides, turning it as often as you need to until the centre is cooked through. Carry on the same way with the rest of the batter.
8. Serve hot with achaarServe the flatbreads at once, while hot, with the achaar alongside and a knob of butter set on the warm bread.

Tips and variations

Raw grated potato gives a fresh, rough-textured batter, while pre-boiled and mashed potato makes a softer one. Buckwheat flour can stand in for plain wheat flour. The more traditional version leaves out the egg and binds the batter with flour alone. If you can't get yak cheese, make the achaar with serkam, which is traditionally used where others would reach for yoghurt, or with thick strained yoghurt or sour cream. Rikikur is made in big batches for the whole table and eaten straight away, while hot.