Kuttu flour/ Buckwheat is one of the highly consumed flour during the fasting period especially during Navratri in India. As we all know, that the Navratri fasting has started, there will be a massive demand for kuttu flour in the market. Very fewer people know that kuttu is not a grain but a fruit and kuttu ka atta (kuttu flour) is the by-product of kuttu fruit. Kuttu flour or the Buckwheat is extremely warm in its food potency. Thus, people usually do not consume it throughout the year. However, kuttu flour is loaded with immense nutrition. It blesses our body with sufficient energy so that one can carry out the day’s event.
Kuttu ka atta or the buckwheat is antioxidant in nature, which makes it very beneficial for the body. This helps in controlling the free radical movement of the cells in the body.
It is a rich source of protein.
It is low in calorie count.
It aids digestion.
It’s a non-allergic food.
It keeps the bones healthy.
It helps to detoxify the body.
How to consume Kuttu/Buckwheat ?
One can make poori or chapati of kuttu ka atta by stuffing boiled potatoes and salt as per taste , and pair it with curd. Curd helps to neutralise the warm potency of kuttu ka atta/buckwheat and brings coolness and joy in the body. One can also make pakora/fritters of kuttu ka atta to treat their taste buds. There are many things, that one can make with kuttu ka atta, depending upon the requirement of the person.