Indian cooking
Indian cooking / Dishes / Traphe Dandan
Traphe Dandan (Buckwheat Flour Pancakes)

Traphe Dandan

Buckwheat Flour Pancakes
Vegetarian●●●Origin TribalPrep 20 minutesCook 30 minutesMakes 12–14

These savoury buckwheat pancakes are packed with tender, spiced onions. They have a rich, earthy flavour with a gentle warmth from chilli.

Chilli spice

5 gStirred into the softened onions (step 2)
01
Chilli powder · Lal Mirch Powder
5 g2 teaspoons
spice
Keep ready to sprinkle into the pan.

Everything else

01
Vegetable oil · Telfor frying
to taste
oil/fat
02
Onion · Pyazlarge, chopped
150 g1 onion
vegetable
03
Buckwheat flour · Kuttu ka atta
225 g
flour
04
Salt · Namak
~0.3 gpinch
salt

Method

  1. Warm a little vegetable oil in a skillet over medium heat. Add 150 g onion and cook for about 5 minutes until thoroughly softened.
  2. Add the chilli spice along with a splash of water to stop it scorching, then fry for 1 minute. Take the pan off the heat and strain away excess oil.
  3. Whisk 225 g buckwheat flour and 0.3 g salt together in a large bowl. Gradually pour in water while beating thoroughly to make a smooth, runny batter without any lumps, then fold in the drained onions.
  4. Heat a light film of vegetable oil in a wide frying pan over medium heat. Spoon in 2 tablespoons of batter per pancake and cook for 1 minute, then flip and cook the other side until done. Repeat with the remaining batter.

Don't have something?

Vegetable oil
  • Peanut oil

    Use 1:1 by weight. Handles high-heat frying identically and introduces a very subtle, pleasant nuttiness.

  • Ghee

    Use 1:1 by weight. Yields a much richer, authentic aroma and a glossy, heavier mouthfeel.

  • Mustard oil

    Use 1:1 by weight. Heat until smoking, then cool slightly before cooking to temper its intensely pungent, sharp mustard kick.

Onion
  • Shallot

    Use equal weight, finely sliced. Shallots soften and brown faster, giving a slightly sweeter and more delicate base to curries.

  • Cabbage

    Use 80% of the weight, finely shredded and browned slowly with a pinch of asafoetida. Replicates the bulk and natural sweetness in gravies without allium.

Chilli powder
  • Red chilli powder

    Use 100% of the weight. Provides direct, sharp heat and red colour in equal measure.

  • Kashmiri chilli powder

    Use 150% to 200% of the weight if matching colour, but add a pinch of black pepper or hot chilli if you need equivalent fiery heat.

  • Cayenne pepper

    Use 75% to 100% of the weight. Offers a sharp, clean heat with slightly less earthy depth and less crimson colour.

Buckwheat flour
  • Millet flour

    Use the same weight; it is nuttier and slightly coarser. Add 5–10% more liquid if the dough feels dry.

  • Wholemeal flour

    Use the same weight; it contains gluten and is denser, so rest the dough and add liquid gradually.

  • Rice flour

    Use 85% of the weight; it is gluten-free but more brittle, so handle gently and add a little extra fat or binder.

Similar dishes

Cha Sha
Chicken
Cha Sha is mild and savoury with heat added at the end, while this dish is earthy and rich with a gentle chilli warmth.
  • Same: Cha Sha shares vegetable oil, onion, chilli powder, and salt with this dish, and both are savoury.
  • Different: Cha Sha adds chicken, ginger, garlic, and turmeric and is a slow, broth-based braise, while this dish is a buckwheat-flour pancake with spiced onions and no chicken or broth.
Ankur ka Raita
Mung Bean Sprout Raita
Ankur ka Raita tastes cool, tangy and refreshing from yogurt, with crunch from sprouts and onions and toasted cumin, while this dish tastes earthy and warm from buckwheat and chilli.
  • Same: Ankur ka Raita shares onion, chilli powder and salt with this dish, and both use 150 g onion.
  • Different: Ankur ka Raita has plain yogurt, mung bean sprouts, green chilli, sugar, cumin seed and coriander leaf, and lacks buckwheat flour and vegetable oil, so it is a yogurt side rather than a cooked pancake.
Reshmai Gosht
Fried Slivers of Meat
Reshmai Gosht is meatier, richer, and nuttier compared to the earthy, grain-forward profile of this dish.
  • Same: Like this dish, Reshmai Gosht is seasoned with chilli powder, salt, and onions.
  • Different: Instead of making batter-based pancakes in vegetable oil, Reshmai Gosht features shredded lamb simmered and fried in ghee with cashews, ginger, and garlic.
Kaleji ka Salan
Liver Curry
It tastes much meatier, richer, and tangier than this dish, which has an earthy, mild grain flavor.
  • Same: Kaleji ka Salan shares the use of vegetable oil, onions, and chilli powder with this dish.
  • Different: Rather than a pan-fried buckwheat flatbread, it is a stewed meat curry featuring liver, yogurt, ginger, and garlic.