Kholak
Roasted cereal flour eaten in ladakh.
Tsiri Kholak – kholak with diluted Chaang in Zanskar valley
Shranphey – Boil peas, dry and ground them in flour along with Namphey or kholak and diluted with Chaang–
Sbangphey – Chaang residue kholak (Barley residue while making Chhang is dried and ground together with roasted barley. Add to butter tea / water and left overnight. Eaten in morning along with Snamthuk)
Sbangphey – Chaang residue kholak (Barley residue while making Chhang is dried and ground together with roasted barley. Add to butter tea / water and left overnight. Eaten in morning along with Snamthuk)
Chuu Kholak: Phey along with water (Phey is added to water /chuu in ladakhi with pinch of salt or sugar. Generally used by hunters or travellers
Cha Kholak: Phey along with tea (Brew green tea leaves with salt. Add phey – roasted barley /wheat/fox tail millet/peas flour to tea/cha.
Cha Kholak: Phey along with tea (Brew green tea leaves with salt. Add phey – roasted barley /wheat/fox tail millet/peas flour to tea/cha.
Der Kholak – Phey along with butter milk (Derba in ladakhi)
Phemar Kholak – Sweet Kholak similar to sattu. Phey is added to salt tea with lump of butter. Add sugar as per choice. Generally served on special occassions as weddings
Chubtsos – boil wheat grain till soft. Strain and sund dry. Roast in big pan. Mix with equal portion of namphey (roasted barley grain flour). Add 8 tsp of mixture with 100 ml of tea with butter and sugar. Served on special occasions
Kushi Phey Kholak – Crused dried apple with namphey. Served during wedding and parties to celebrate baby’s first year
Kushi Phey Kholak – Crused dried apple with namphey. Served during wedding and parties to celebrate baby’s first year
Chuli Phey Kholak – Powedered dried apricot with namphey
- Category: Ladakhi Recipes, Millet Recipes
Ingredients
- Barley(Tsampa/namphey) flour or
- Foxtail millet (tse-tse phey) or
- wheat flour (chop-tsos)
Instructions
- Roast grains on clean sand bath till aromatic. Avoid burning.
- Sieve to remove sand particles.
- Grind to make fine powder (phey)
- Add liquid to desired consistency where it doesnt stick to fingers.
- Add butter if required.
- (8 tsp tsampa to 100 ml liquid)
- Serve with any drink/vegetable preparation