Paba

If making tsampa from scratch, dry roast barley grains in a heavy pan over medium heat for 8–10 minutes, stirring constantly, until they turn golden and smell nutty. Allow to cool completely, then grind to a fine flour. Alternatively, use store-bought roasted barley flour.

In a wide mixing bowl, combine the roasted barley flour, cardamom powder, and salt. Mix well to distribute the spices evenly.

Add the softened butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs and holds together when pressed.

Add the jaggery or brown sugar and mix well. The sweetness should be subtle — paba is not an overly sweet dish.

Add the chopped dried apricots and roughly chopped walnuts. These are traditional Ladakhi additions that add sweetness, texture, and nutrition.

Gradually add warm water or butter tea (po cha), a little at a time, mixing with your hands after each addition. The goal is to bring the mixture together into a firm, pliable dough that is not sticky.

Knead the dough gently for 2–3 minutes until smooth. Divide into 8–10 equal portions and roll each into a smooth ball.

Flatten each ball slightly into a thick disc shape, about 2 cm thick. Alternatively, shape into small cylinders.

Serve the paba as is — it is traditionally eaten without cooking after shaping, as the barley flour is already roasted. For a warmer version, steam the shaped pieces for 5–6 minutes.

Serve with butter tea (po cha) or plain salted tea, which is the traditional Ladakhi accompaniment.