Aktori

In a large bowl, sift the buckwheat flour and mix in the baking soda, cardamom powder, fennel seeds, and a pinch of salt.

In a separate bowl, whisk the eggs until frothy. Add the grated jaggery and whisk until the jaggery dissolves completely.

Pour the milk into the egg-jaggery mixture and stir to combine.

Gradually add the wet ingredients to the dry flour mixture, stirring to form a smooth, thick batter. Add water if needed to achieve a pourable consistency.

Heat a heavy-bottomed pan or tawa over low-medium heat and grease it generously with ghee.

Pour a ladleful of batter onto the pan and spread it gently into a round pancake about 1 cm thick.

Cover the pan with a lid and cook on low heat for 5–6 minutes until the top surface sets and the edges look dry.

Carefully flip the aktori and cook the other side for another 4–5 minutes until golden brown and cooked through.

Remove from the pan and repeat with the remaining batter, greasing the pan between each aktori.

Serve warm with a drizzle of ghee or alongside a cup of chai.