Buckwheat Chilla (Kuttu Cheela)

About this recipe

Buckwheat chillas are nutty, gluten-free pancakes that taste toastier than wheat versions, developing flavour complexity when the batter hits hot oil. Buckwheat flour creates pancakes that are naturally earthy and substantial—they're the kind of breakfast that feels special without requiring fancy equipment or ingredients. Grated potato binds the batter while providing subtle sweetness, and spinach adds colour and minerals without overwhelming the delicate buckwheat flavour. The batter is straightforward: buckwheat flour mixed with water until smooth (no lumps, which is the enemy), then folded with grated potato, chopped spinach, green chilli, and warming spices like cumin and black pepper. Rock salt (the mineral-rich version) is traditional in fasting kitchens and tastes cleaner than regular salt. Rest the batter for five minutes so the flour hydrates and the potato releases its starch, which helps bind everything together. Heat is critical: the tawa (Indian griddle) should be hot enough that a drop of water sizzles immediately, but not smoking. A teaspoon of ghee per chilla is enough—too much and you get grease rather than crisping. Spread the batter into thick discs rather than thin ones so you get a creamy interior with crunchy edges. Cook two minutes on the first side so the underside develops that golden, craggy texture, then flip and cook ninety seconds on the second side. Serve hot and stacked with yogurt and green chutney alongside for dipping. These chillas are naturally fasting-friendly (gluten-free, potato-based, no refined flour), making them perfect for ceremonial fasting periods where buckwheat is permitted. They're also excellent for meal prep—stack them between parchment, refrigerate, and reheat gently on the tawa before eating. These freeze beautifully for up to three months.