Buckwheat or Kuttu in India, is a short season crop. A crop widely used as a cover crop and has no relation with wheat.
The flowers of the buckwheat plant are highly fragrant and are used for bee -keeping for producing strongly flavored dark honey.
It is an important crop for countries with limiting season and soil, because it has a short harvest.
Health benefits of this crop are many. It is not only gluten free but also called ‘weight -losing’ crop. The flour made of this seed is used during festivals and fasts in India. There are variety of food items which can be made out of this.
Presenting here is the Buckwheat dumplings in yogurt gravy, part of the Sentient food platter.
Here’s what i did…………….
1/2 cup – buckwheat flour / Kuttu ka atta
1 nos – medium sized boiled potato (peeled and grated)
1/4 tsp – grated ginger
1/4 tsp – red chili powder
1 1/2 cup – buttermilk / yogurt
1 1/2 tsp – water chestnut flour
1/2 tsp – finely chopped green chili
pinch of carom seeds
pinch of cumin seeds
sprig of curry leaves
1 nos – dry whole red chili
pinch of fenugreek seeds
oil to fry
salt to taste
For dumplings :
Sieve the buckwheat flour. Add carom seeds, grated ginger and potato, red chili powder and some salt. Wet hands and mix these ingredients. Make marble sized balls or dumplings. Shallow fry dumplings. Keep aside.
For gravy :
Beat together the buttermilk and water chestnut flour. Heat 1 tsp oil in a pan and temper with dry whole red chili, fenugreek seeds, cumin seeds, chopped green chili and curry leaves. Pour in the buttermilk mix and bring to boil. Lower the flame and add salt. Cook the gravy for 5 -6 mins and add the dumplings. Cook for another 3 -4 mins. Take it off fire.
Serve hot as an accompaniment with water chestnut flour thalipeeth / flat bread.
Happy Navratras !!
Happy cooking !! 😀
Cheers !! 😉