Paba
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A firm, nourishing dough of roasted barley and pea flours, eaten with tangtur (curd and greens) or curry.
Region: LadakhOccasion: Everyday meal, especially in villagesTime: 30 minServes: 4Vegan
Ingredients
- 1 cup roasted barley flour
- ½ cup roasted pea flour
- ½ cup wheat flour or buckwheat flour (optional)
- About 2 cups water
- A pinch of salt
Method
- Bring the water to a boil with the salt in a heavy pot.
- Lower the heat and add the flours little by little, stirring hard with a wooden spoon to avoid lumps.
- Keep stirring and pressing the dough against the sides of the pot until it is smooth and firm, about 10 minutes.
- Cover and leave on very low heat for 5 minutes.
- Shape into balls and serve with tangtur or a vegetable or meat curry.
History
Barley and peas are among the few crops that grow well in Ladakh's short, cold summer, and paba made from their roasted flours is one of the oldest Ladakhi foods.
Significance
Paba is filling and full of protein and fibre, and is a staple of village homes. It is now promoted as a healthy traditional food.