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Kanchemba
Fried buckwheat fingers
कान्छेम्बा (kanchemba): Thakali buckwheat fingers, fried crisp and served with timur-chilli achar
In the Thakali villages of Thak Khola, kanchemba is what is fried when visitors arrive in the afternoon or when the family gathers on a winter evening, and it has since become a favourite snack in Thakali restaurants in Pokhara and Kathmandu. The buckwheat dough is seasoned with turmeric, chilli and a little onion, rolled into thick fingers, then deep-fried until crunchy outside and soft and nutty in the centre. A punchy dipping achar of tomato, chilli, garlic and roasted timur comes alongside, and the pair is eaten with a bowl of salty butter tea or a glass of hot water. The trouble usually starts when the fingers are too thick, so the middle stays pasty while the outside darkens. Chef's tip: keep the fingers no thicker than your own, and fry at a moderate heat so they cook through before they brown.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the fingers
- 9 oz gluten-free buckwheat flourpure buckwheat, not a wheat blend
- 3 /4 tsp salt
- 1 /4 tsp ground turmeric
- 1 /2 tsp red chilli powder
- 1 small onionvery finely chopped
- ¾ cup warm waterapproximately
- 3 ¼ cups vegetable oil, for deep frying
For the timur-chilli achar
- 2 tomatoes
- 2 cloves garlic
- 1 /2 tsp timur (Nepali Sichuan pepper)
- 1 /2 tsp salt
- 2 tbsp fresh corianderchopped
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Method
0/6 doneStep 1: For the achar, char 2 tomatoes and 3 dried red chillies in a dry pan over a medium-high heat for 4–5 minutes, turning, until blistered; toast 1 /2 tsp timur (Nepali Sichuan pepper) for the last 30 seconds.
5 minStep 2: Peel the tomatoes and pound or blend everything with 2 cloves garlic, 1 /2 tsp salt and 2 tbsp fresh coriander to a rough sauce. Set aside.
3 minStep 3: Mix 9 oz gluten-free buckwheat flour, 3 /4 tsp salt, 1 /4 tsp ground turmeric, 1 /2 tsp red chilli powder and 1 small onion, then add ¾ cup warm water gradually and knead to a soft, smooth dough.
5 minStep 4: Pinch off pieces and roll each between your palms into fingers about 8 cm long and 1.5 cm thick.
8 minStep 5: Heat 3 ¼ cups vegetable oil, for deep frying in a deep pan over a medium heat to 350°F; a scrap of dough should sizzle steadily.
3 minStep 6: Fry the fingers in batches for 4–5 minutes, turning, until crisp and deep brown outside and cooked through when one is broken open. Drain on kitchen paper and serve hot with the achar.
12 min
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 7 g
- Carbs
- 40 g
- Fat
- 17 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kanchemba take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of red chilli powder?
- Cayenne, half the amount (hotter).
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