Monpa Gyapa Khazi
Simple savoury buckwheat pancakes from the Monpa community of Tawang, cooked on a hot griddle and served with chilli chutney.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 180 kcal
Equipment
- •Griddle or flat tawa
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 5 g
- carbs
- 30 g
- fibre
- 4 g
- protein
- 5 g
- calories
- 180 kcal
Instructions
- 1
Whisk the buckwheat flour with water until you have a smooth, thin batter.
- 2
Stir in the salt and chopped spring onion, if using.
- 3
Let the batter rest for 10 minutes.
- 4
Heat a griddle or flat tawa (flat pan) over medium heat and lightly grease it.
- 5
Pour a ladleful of batter and spread it into a thin round pancake.
- 6
Cook for 2 minutes until the edges lift and the underside turns lightly browned.
- 7
Flip and cook the other side for 1 to 2 minutes.
- 8
Repeat with the remaining batter, greasing the griddle between pancakes.
Chef's tips
Keep the batter thin for a crisp pancake, as thick batter becomes dense and chewy. Let the griddle heat evenly before pouring each pancake.
Ingredient substitutions
- buckwheat flour → a mix of buckwheat and wheat flour
Storage
Best eaten fresh; can be kept covered for a few hours.
Reheating
Reheat briefly on a dry griddle to restore crispness.
Common mistakes to avoid
- •Cooking on heat that is too high, which burns the outside before the inside sets.
Serving suggestions
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