Product Story

Himalayan Buckwheat Flour, also known as Kuttu and Fafar in the local Pahadi language, is a nutritious and gluten-free flour sourced from the pristine Himalayan regions. Despite its name, buckwheat is not actually a grain but rather a fruit seed related to rhubarb. This makes it an excellent alternative for those following a gluten-free diet or looking to add variety to their meals. Buckwheat flour boasts an impressive nutritional profile as a good source of digestible plant-based protein, further being rich in fiber, and essential minerals like manganese, magnesium, and copper. It also contains flavonoids with antioxidant properties, making it a healthful choice for vegetarians and vegans alike. Our Buckwheat is slowly ground in dedicated watermills (Gharats), which minimize heating and burning of rich antioxidants, thus retaining maximum nutrition. In a Gharat (watermill), grains are ground between rotating and stationary granite millstones, powered by flowing water. The adjustable gap between the stones determines flour fineness. Flour is collected as it falls through holes in the stationary stone, keeping bran and germ as part of the flour. This gentle process retains grain integrity, yielding nutritious, flavourful flour.

We do not bleach the flour and slow ground them in dedicated watermills (Gharats); which minimize heating and burning of rich antioxidants, thus retaining maximum nutrition.

An ideal choice for someone looking to reduce weight, lower cholesterol levels and healthy gluten free alternative to wheat.

How TO USE:

The versatility of Himalayan Buckwheat Flour is truly remarkable. It is ideal for making traditional Indian dishes such as Kuttu ki Puri, Kuttu ke Pakore, and Kuttu ka Dosa. However, its applications extend far beyond these classics. Buckwheat flour is used during fasting times in North India. The flour can be used to prepare pancakes, crepes, noodles, and even baked goods like bread and cookies. Incorporating buckwheat flour into breads, batters, and doughs enhances their texture and nutritional value, making it a valuable addition to any health-conscious kitchen.

Directions for Use:

Buckwheat flour can be used to replace wheat or mixed with it to make more nutritional chapatis and pooris.

Kuttu Pooris: Mix the flour with mashed potatoes, to help roll the chapatis better.

Kuttu Flour Dosa: Mix 1 cup of buckwheat flour with 1/2 cup of yogurt, 1/2 tsp salt, and water as needed to make a batter. Let it rest for 30 minutes, then pour onto a hot griddle and cook until golden brown on both sides. 

Kuttu Pakora: In a bowl, combine 1 cup of buckwheat flour, 1/2 tsp each of cumin seeds, coriander powder, red chili powder, and salt. Add finely chopped vegetables like onions, potatoes, and spinach. Mix in water to make a thick batter. Drop spoonfuls into hot oil and fry until golden brown. 

Kuttu Bread: Combine 2 cups of buckwheat flour, 1 tsp salt, 1 tsp baking powder, and 1 tbsp oil. Add water gradually and knead into a dough. Let it rest for 30 minutes, then shape into a loaf or rolls and bake at 350°F (180°C) for 30-40 minutes or until a toothpick inserted comes out clean.

Store Himalayan Buckwheat Flour in an airtight container in a cool, dry place for optimal freshness and flavour.