Kuttu

Kuttu, also known as buckwheat flour, is ground from the seeds of the buckwheat plant (Fagopyrum esculentum). It is a gluten-free pseudo-cereal and not related to wheat. In Indian cuisine, kuttu flour is especially associated with fasting periods such as Navratri, when wheat and other traditional grains are avoided.

During vrat, kuttu flour is used to make rotis (kuttu ki roti) and puris (kuttu puri). It has a nutty flavor and a slightly dense texture. For better texture and nutrition, cooks often blend it with other vrat-friendly flours such as rajgira (amaranth) or singhara (water chestnut) flour, or grate in potatoes and vegetables. It is also used in pancakes, laddus, or halwa in some households.

Nutritionally, kuttu flour is gluten-free and relatively high in dietary fiber and plant protein for a grain-like flour. Buckwheat provides minerals such as magnesium and manganese and contains several antioxidants. Because it is consumed during fasting, consumers should be mindful of cross-contamination with gluten-containing grains in processing facilities.

Kuttu is commonly available as flour or whole seeds (dana) in Indian groceries and online. It remains a staple in many North Indian homes during vrat and is also used in fusion or vegetarian dishes outside of fasting periods.