From Khuri to Tsampa: Have You Tried These Sikkim Snacks?
- Nikita Toppo
Updated : September 23, 2022 11:09 IST
These snacks are simple and have delectable essence of local ingredients
Covered with thousands of varieties of flowers and beautiful meadows, Sikkim is one of the top destinations in India for many travellers. But this place is famous not only for its scenic beauty but also for its delectable cuisine. The essence of local ingredients adds an extra delight to its culinary. As the state is surrounded by Bhutan, Nepal, and Tibet, the local flavour of Sikkim is highly influenced by these countries. Rice is staple in this region and soup, dumplings, and meats are some amazing delicacies of their regional cuisine.
Thukpa, sha phaley, phagshapa and sael roti are some popular culinary delights of Sikkim. And talking about snacks, momos are the ultimate favourite amongst the people of the state. This steamed dumpling made out of the flour dough with fillings like meat, cheese, and vegetables and served along with spicy mix of sauce and herbs is popular across India. But not everyone knows that there is more in the snack menu of Sikkim.
Here is the recipe of five Sikkimese snacks that pair perfectly with your evening tea:
- 1⁄2 kg chicken (cut into small pieces)
- 2 tsp gram flour
- 1 large onion (finely chopped)
- 2 cups plain yogurt (beaten)
- 1 1⁄2 tsp coriander powder
- 1 tsp cumin powder
- 1⁄4 tsp turmeric powder
- 1 tsp ginger-garlic paste
- 4 tsp oil
- 1⁄4 tsp garam masala powder
- 1 tsp ghee
- 1⁄4 tsp methi seeds
- 3 red chilies
- 1⁄4 tsp cumin seed
- Salt to taste
- 4 tsp sesame seeds (roasted)
- 2 tsp fresh coconut (grated)
- 8 pistachios
- 8 almonds
- 4 green chilies
- Heat oil in a skillet and sauté the onion in it till it turns light brown.
- Add ginger-garlic paste and sauté till the raw smell is gone.
- Add turmeric, coriander, cumin, garam masala powder and salt and fry well.
- Now, add chicken and stir-fry until the chicken is nicely browned then cook for twenty minutes on low flame.
- Add yoghurt, gram flour, half cup water and ground paste in a bowl.
- Then add this mixture to the chicken.
- Bring to a boil on low flame
- Heat ghee in a pan and add methi, cumin and red chillies.
- Once these stop sizzling, toss this mixture into the chicken.
- Stir well and serve hot.
- 4 cups all-purpose flour
- 1 cup milk
- 6 tsp sugar
- 1/2 cup refined oil
- 1 cup boiling water
- Add sugar and warm water to a small bowl and mix well till the sugar dissolves.
- Take another bowl and add all-purpose flour, milk, refined oil and the prepared mixture. Mix well.
- Now knead them into a thick dough and slice it into long vertical shapes.
- Mark a tender cut in the middle of the vertical dough piece and gently twist the ends of the dough to get a circular pattern and repeat the same with the remaining dough.
- Then oil in a pan and deep fry them until golden brown. Take them out on an absorbing paper and serve immediately.
- For Rice Base
- 2 cups rice flour
- 3 eggs (beaten)
- 1 cup water
- 1 cup ghee
- Salt to taste
- 0.25 kg minced chicken
- 1/2 cup finely chopped onions
- 1/2 cup diced tomatoes
- 1 tsp garlic (minced)
- 1 tsp ginger (minced)
- 1/2 tsp ground black pepper
- Salt to taste
- 3 tbsp cooking oil
- Heat oil in a pan and fry onions, garlic and ginger until light brown, then put in minced meat, salt and pepper.
- Add tomatoes and cook the meat until almost done and keep aside.
- Mix rice flour, eggs, water and a pinch of salt in a bowl to make batter.
- Heat butter over a pan and pour in some batter and spread out into a thin crust.
- Cover the pan and cook just on one side for a few minutes, don't turn onto the other side.
- Put the meat topping over it and cook for a few minutes again with lid.
- Serve hot with spicy achar or chutney.
- 3 tsp barley flour
- 1 cube butter
- 1 tsp sugar or pinch of salt
- Milk as required
- Roast barley in the pan at medium temperature while stirring several times.
- Grind the grains that are still warm in a mixer and let it cool.
- Mix the butter and sugar/salt with the warm milk, then add the flour and stir into a firmer pulp.
- 250 gm buckwheat powder
- ½ tbsp baking powder
- ½ tbsp turmeric powder
- 6 fresh and onion leaves (finely chopped)
- 1 tsp salt
- 1 cup water
- Make a thick batter of the mentioned ingredients, mix together.
- Heat oil and deep fry a tbsp of the batter at a time, until it becomes golden brown.
- Repeat the same with the remaining batter.
- Serve hot.
Prepare these snacks at home and enjoy the flavours of Sikkim with your family.