Kuttu Atta

Description

Kuttu Atta (Buckwheat Flour)

Kuttu atta, commonly known as buckwheat flour in English, is derived from the seeds of the buckwheat plant. Despite the name, buckwheat is not a type of wheat, but a gluten-free seed. It’s mainly consumed during fasting periods in many parts of India.

Nutritional Profile

Kuttu atta is renowned for its impressive nutritional profile:

Protein: It is a good source of plant-based protein.
Fibre: High in dietary fibre, it aids in better digestion.
Minerals and vitamins: Kuttu atta contains significant amounts of magnesium, manganese and is rich in various B vitamins.

Culinary Uses

Kuttu atta is versatile and used in an array of dishes:

Kuttu atta poori: Indian fried bread made with this flour.
Kuttu ka parantha: Indian flatbread made out of buckwheat flour.
Pancakes and crepes: Due to its slightly nutty flavor, it is used worldwide in recipes like pancakes and crepes.

Health Benefits

As well as being nutritionally rich, kuttu atta offers several health benefits:

Digestive health: Due to its high dietary fibre content, it promotes healthy digestion[^2^].
Heart health: The magnesium and fibre in buckwheat may contribute to heart health[^4^].
Good for Diabetics: The low glycemic index of kuttu atta makes it a good dietary choice for diabetics[^2^].

In conclusion, kuttu atta is a nutritious flour with numerous health benefits and culinary uses. Its high protein and fibre content, coupled with being a rich source of several minerals and vitamins, make it an ideal food to incorporate into meals and especially during fasting times[^1^][^2^].