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Khura
Monpa buckwheat pancakes from Tawang
Khura 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
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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