For one person: Approximately 40–50 g of Kuttu Atta is a practical starting quantity for one person when preparing a roti, cheela, pancake or similar flour-based meal. The quantity can vary depending on the recipe and accompanying foods.

Indian Recipes & Uses

1. Kuttu Roti – Prepare traditional Kuttu rotis and serve with curd, potato curry or other suitable Indian accompaniments.
2. Kuttu Vrat Roti – Use Buckwheat Flour with fasting-friendly ingredients for a traditional vrat meal, according to the rules of your particular fast.
3. Kuttu Paratha – Prepare savoury parathas using Kuttu Atta with suitable vegetables, herbs and spices.
4. Kuttu Puri – Make crisp puris, a popular preparation during Indian fasting and festive occasions.
5. Kuttu Cheela – Prepare a savoury cheela using Kuttu Atta, water, coriander, green chilli and suitable spices.
6. Kuttu Pakora – Use Buckwheat Flour as the base for pakora batter with potato or other fasting-friendly ingredients.
7. Kuttu Pancakes – Prepare sweet or savoury pancakes using Buckwheat Flour for breakfast or a snack.
8. Kuttu Halwa – Roast the flour and cook with ghee, water or milk, jaggery or sugar and cardamom.
9. Kuttu Porridge – Cook the flour with milk or water and add jaggery, fruit, nuts or spices according to preference.
10. Kuttu Dosa – Combine Buckwheat Flour with suitable ingredients to prepare a savoury dosa-style batter.
11. Kuttu Thalipeeth-style Preparation – Combine Kuttu Atta with suitable vegetables and spices to prepare a savoury flatbread.
12. Kuttu Baking – Use Buckwheat Flour on its own where the recipe permits or combine it with other suitable flours for pancakes, cookies and homemade baked recipes.

1. What is Buckwheat Flour called in India?

Buckwheat Flour is commonly known as Kuttu Atta or Kuttu Aata in India. It is especially familiar as a flour used in traditional fasting and vrat recipes.

2. Where is Just Organik Buckwheat Flour sourced from?

Just Organik Organic Buckwheat Flour is made from Buckwheat sourced from the high hills of Uttarakhand.

3. Is Just Organik Kuttu Atta stone-ground?

Yes. Just Organik Buckwheat Flour is prepared using the traditional Chakki stone-grinding method after the Buckwheat grains are carefully cleaned.

4. Is Kuttu Atta gluten-free?

Yes. Buckwheat is naturally gluten-free, despite having “wheat” in its English name. If you require strict gluten avoidance, processing and possible cross-contact should also be considered.

5. Can Kuttu Atta be eaten during Navratri fasting?

Yes. Kuttu Atta is traditionally used for Navratri and other vrat recipes, including roti, puri and cheela. The ingredients permitted during fasting vary between traditions, so prepare it according to the requirements of your particular fast.

6. What can I make with Buckwheat Flour?

Kuttu Atta can be used to prepare Kuttu roti, paratha, puri, cheela, pakora, pancakes, halwa and porridge. It can also be incorporated into suitable dosa and homemade baking recipes.

7. What nutrients are naturally present in Buckwheat Flour?

Buckwheat naturally provides dietary fibre and plant-based protein, along with minerals such as magnesium, iron, zinc, phosphorus, manganese and copper. It also contains naturally occurring B vitamins and antioxidant compounds.

8. How much Kuttu Atta should one person use?

Approximately 40–50 g of Buckwheat Flour per person is a practical starting quantity for a single serving of roti, cheela or another flour-based preparation. The actual quantity depends on the recipe and meal.

9. Why does Kuttu roti sometimes break while making it?

Buckwheat does not contain gluten, so Kuttu dough behaves differently from wheat dough and can be more delicate. Using the appropriate amount of water, allowing the dough to come together properly and following a suitable Kuttu roti method can make it easier to handle.

10. What is the difference between Kuttu Atta and Kuttu Giri?

Kuttu Atta is Buckwheat Flour, made by grinding the grain. Kuttu Giri is the hulled whole Buckwheat kernel, which can be cooked as a whole grain or ground into flour.