Khura is a humble yet deeply rooted breakfast from Arunachal Pradesh, especially popular in the Monpa community of Tawang. Made using buckwheat flour and fermented liquid like chhaang, this dish reflects the region’s reliance on local grains and simple cooking methods shaped by the cold climate. In mountain households, khura is prepared fresh in the morning and cooked on flat iron griddles without spreading the batter. This gives it a thicker, rustic texture compared to a typical buckwheat pancake, making it filling and suitable for long working hours in hilly terrain. The use of fermentation not only enhances flavour but also improves digestibility. While traditionally paired with butter tea or spicy vegetable curry, this buckwheat pancake remains a practical, no-fuss meal that highlights how minimal ingredients can create something nourishing and culturally significant.