Kuttu Atta (Buckwheat) – Puri / Chapati by Anuradha Verma

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Kuttu-Atta-Buckwheat-Puri-Chapati-by-Anuradha-Verma

Kuttu Atta, or also known as buckwheat flour is the gluten free alternative to regular puri / chapati. Although it is usually eaten during the Navratras celebrations due to wheat fasting, it is the perfect ingredient to eat for those who are allergic to gluten.

But that is not the only reason people should be eating kuttu atta as there are numerous benefits to eating it from high in protein, large amount of fiber, large amounts of essential nutrients and vitamin like vitamin B2 (riboflavin), vitamin B (niacin), phosphorus, copper, iron and zinc. Other than that, it can aid people in weight loss, keeping blood sugar at bay, lowers blood pressure, reduces cholesterol levels, keeps bones strong and aids in hair growth.

Ingredients:

  • Arbi -small 6-7 pcs ( its called kimpul in bahasa Indonesia)
  • Kuttu atta – 1 to 1-1/2 cups
  • 1-2 Tbsp of water if needed
  • Optional – u can add following ingredients to the dough:
    Coriander leaves
    Green chilli and ginger paste
    Salt
    Ajwain
    Cumin seeds
    Red chilli powder
    Amchur powder

Method:

  1. Boil the arbi
  2. Add oil / ghee to the grater and grate the Arbi
  3. Mix atta and the arbi and knead gently into a dough. Add 1-2 tbsp of water if needed.
  4. Roll the dough into puri or chapati
  5. Do not roll them too thin
  6. Deep fry the puris or cook on a tava as a chapati

Notes :

  • Knead this dough just before making the chapatis or puris. Do not knead and keep the dough.
  • Use small pcs of arbi as they tend to be more tender and moist

Anuradha VermaRecipe shared generously by Anuradha Verma

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