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Khura
Buckwheat pancakes
Monpa buckwheat pancakes from Tawang
IndianKhura are the buckwheat pancakes of the Monpa people of Tawang and West Kameng, high in Arunachal Pradesh, where buckwheat grows better than wheat. A thick, egg-enriched batter of buckwheat flour is cooked into soft, spongy pancakes for breakfast, eaten with butter tea, chilli-cheese chutney (chamin) or vegetable curry. They are earthy, slightly sour and filling on a cold morning. Chef's tip: let the batter stand for 20 minutes; buckwheat absorbs water slowly and the pancakes hold together much better.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 7 oz buckwheat flour
- 2 eggs
- 1 ¼ cups milk or water
- ½ tsp salt
- 2 tbsp butter or oilfor the pan
- 4 tbsp honey or chilli-cheese chutneyto serve
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Method
0/4 doneStep 1: Whisk 7 oz buckwheat flour, ½ tsp salt and 1 tsp gluten-free baking powder. Beat in 2 eggs and 1 ¼ cups milk or water to a thick batter that pours slowly, like American pancake batter. Rest 20 minutes.
20 minStep 2: Heat a frying pan over a medium heat and brush with 2 tbsp butter or oil.
Step 3: Pour in a ladleful and spread to 14 cm. Cook 2 minutes until bubbles cover the top and the edges look dry, then flip and cook 1 minute more. Common mistake: flipping too early; buckwheat pancakes tear before they set.
3 minStep 4: Keep warm and repeat. Serve with butter tea or tea and 4 tbsp honey or chilli-cheese chutney or a chilli-cheese chutney.
15 min
Nutrition per serving
- Calories
- 280 kcal
- Protein
- 10 g
- Carbs
- 38 g
- Fat
- 10 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does khura take?
- About 45 minutes in total: 25 minutes to prepare and 20 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 vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of gluten-free baking powder?
- ¼ tsp bicarbonate of soda + ½ tsp cream of tartar per 1 tsp.
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