'Baadi’ is a traditional Pahari dish originating from the hilly regions of India, particularly Himachal Pradesh and Uttarakhand. It is a simple yet hearty flatbread that holds cultural and culinary significance in Pahari households. Baadi is made using buckwheat flour, which is a staple in the region due to its suitability for the local climate and terrain. The buckwheat flour is mixed with water to form a dough, which is then flattened into round discs. These discs are cooked on a griddle or tawa until they turn golden brown and develop a slightly crispy outer layer.
The result is a distinctive flatbread with a rustic texture and nutty flavor. Baadi is often enjoyed with locally sourced ghee (clarified butter), yogurt, or vegetables. It pairs exceptionally well with dishes like 'Aloo Tamatar Ka Jhol’ (potato and tomato curry) or local chutneys. Baadi is not only a delicious staple, but also a representation of the Pahari way of life. The use of buckwheat flour reflects the adaptability of Pahari cuisine to the challenging mountain environment. This dish has been passed down through generations, carrying the essence of tradition, simplicity, and nourishment that defines Pahari culture.