Rikikur

Ingredients

• 2⅔ lbPotatoespeeled, finely grated or pre-boiled and mashed
• 1¾ ozFlourto bind the batter; buckwheat or wheat flour
• 2Eggfor extra binding; described as non-traditional by one source (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 onionfinely 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. Peel 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. Work 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 batter with salt. With the raw grated version, go easy on the salt or leave it out altogether, or the mixture will draw water.
4. For the achaar, finely chop the spring onions and green chillies, and if you like, pound the garlic to a paste in a mortar along with them.
5. Dice the yak cheese and stir or briefly blend it with the spring onion and chilli mixture and a little butter until smooth, then taste for salt. Sour cream or thick strained yoghurt works in its place.
6. Heat 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 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 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, pre-boiled and mashed a softer one; buckwheat flour can stand in for plain wheat flour. Made without egg, bound with flour alone, is considered the more traditional form. For the achaar base you can choose between serkam or thick yoghurt, diced yak cheese, sour cream or mayonnaise — a little butter worked in makes it easier to spread over the warm bread. Rikikur is made in big batches for the whole table and eaten straight away, while hot.