khura recipe

Khura Recipe | Buckwheat pancake | Arunachal Pradesh Dish

What is Khura?

Breakfast recipe from the state of Arunachal Pradesh is Khura. It is made using buckwheat flour (kutta ka aata) and the local Tibetan beer, Chang. No worries, we are not using beer at all. This khura recipe uses water instead. These are gluten-free pancakes, super simple and easy to make. Khura is a healthy breakfast option. It can be served with chutney or chai. Traditionally it is served with the butter tea prepared with Yak milk. Well, you can serve it with the chai made with regular milk.

Let’s talk about the ingredients for Khura recipe:

How much do I love the recipes which do not call for many ingredients! Somehow I believe that the recipes with fewer ingredients are forgiving and of course quick to make. This recipe calls for just 4 ingredients, including water. This is all that is required to make Khura:

Buckwheat Flour (Kuttu ka Atta): It is a healthy flour. It is gluten-free. Kuttu ka atta is often used during fasts.

Water: We have replaced beer with water. The batter for khura needs to be left for some time, for an hour.

Salt: Salt to taste is added.

Butter: Butter is used to fry khura.

Similar recipes on the blog:

Kuttu recipes on the blog are kuttu ke pakode (nonfried), kuttu ki poori. You might also like our collection of Indian breakfast recipes.

How to serve Khura?

Serve it with a cup of hot tea.

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How to make Khura?

1.This recipe makes 5-6 khura.

khura recipe

2.In a mixing bowl add 1 cup of buckwheat flour (kuttu ka atta), salt to taste and water.

khura recipe

3.Make a smooth and pourable batter.

khura recipe

4.Leave it for an hour.

khura recipe

5.Thereafter mix it once. Heat a pan. Drizzle very little oil. And pour the batter of khura using a ladle.

khura recipe

6.Spread it to make a pancake.

khura recipe

7.Cook from one side. Flip, apply little oil.

khura recipe

8.Flip and cook from the other side too.

khura recipe

9.Serve hot. Bon appétit!

khura recipe

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Author’s Name


Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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