Organic Buckwheat Flour 500g
₹ 240.00
Buckwheat (kuttu) is not a wheat at all but the seed of a flowering plant, naturally gluten-free and rich in magnesium (about 251mg per 100g) and the flavonoid rutin. It is the... Read more ↓
100% Organic
No Additives
Free Delivery ₹749+
100% Organic Buckwheat (Kuttu / Fagopyrum esculentum). Vegan. Naturally gluten-free. No preservatives, no additives, no artificial flavours or colours.
Nutrition FactsServing: 30g (3 tbsp)
| Nutrient | Per serving | Per 100g | % RDA* |
|---|---|---|---|
| Energy | 101 kcal | 335 kcal | 5% |
| Protein | 3.8g | 12.6g | 7.5% |
| Carbohydrates | 21.2g | 70.6g | 6.5% |
| Of which Sugars | 0.4g | 1.3g | <1% |
| Total Fat | 0.9g | 3.1g | 1.3% |
| Of which Saturated Fat | 0.2g | 0.7g | <1% |
| Dietary Fibre | 3g | 10g | 12% |
| Sodium | 3mg | 11mg | <1% |
| Iron | 0.8mg | 2.8mg | 4.9% |
| Magnesium | 75mg | 251mg | 20.3% |
* % RDA based on a 2000 kcal reference diet (FSSAI). Values are approximate and may vary by batch.
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Buckwheat (kuttu) is not a wheat at all but the seed of a flowering plant, naturally gluten-free and rich in magnesium (about 251mg per 100g) and the flavonoid rutin. It is the traditional flour for vrat and Navratri kuttu puris and pakoras.
What is Buckwheat Flour (Kuttu Atta)?
Despite its name, buckwheat (Fagopyrum esculentum) is not related to wheat — it is a pseudocereal seed from the same family as rhubarb and sorrel. Known as kuttu in Hindi, it is a traditional Hindu fasting grain consumed during Navratri, Ekadashi and other vrats where cereals are prohibited. It is grown primarily in the Himalayas, Uttarakhand and Himachal Pradesh. Our kuttu atta is stone cold-milled from certified organic buckwheat to preserve its rutin and magnesium content.
Key Nutritional Benefits
- Contains rutin: a natural flavonoid found in buckwheat
- Exceptional magnesium — 251mg per 100g (20.3% RDA per 30g), highest among common flours
- High protein — 12.6g per 100g with a good amino acid profile
- High dietary fibre — 10g per 100g for digestive health
- Naturally gluten-free: buckwheat is a seed, not a wheat
Buckwheat Flour vs Common Flours: Magnesium (per 100g)
| Flour | Magnesium (mg) | Rutin (mg) | GI (approx.) |
|---|---|---|---|
| Dhatu Organic Buckwheat Flour | 251 | ~36 | 45–54 |
| Oats Flour | 177 | 0 | 55–65 |
| Jowar Flour | 165 | 0 | 62–77 |
| Amaranth Flour | 248 | minimal | ~56 |
| Whole Wheat Atta | 138 | 0 | 69–71 |
Rutin data: Fabjan et al., Journal of Agricultural and Food Chemistry, 2003. Magnesium: USDA FoodData Central.
How to Use Buckwheat Flour
- Kuttu ki roti (vrat) — Mix with boiled mashed potato for binding; cook on medium-heat tawa with ghee
- Kuttu pakoras — Dip potatoes, paneer or raw banana; fry in refined oil
- Buckwheat pancakes — Mix with egg, milk and banana; cook for fluffy, protein-rich pancakes
- Gluten-free pasta — Blend with tapioca starch and water for traditional Japanese soba-style noodles
- Buckwheat porridge — Cook with milk, honey and cinnamon for a warming, magnesium-rich breakfast
Frequently Asked Questions
Despite its name, buckwheat is not related to wheat. It is a pseudocereal (a seed of a broadleaf plant, Fagopyrum esculentum) in the same botanical family as rhubarb. It contains no gluten and is safe for people with coeliac disease or gluten intolerance. "Buckwheat" is a translation of the Dutch "boekweit" (beechnut wheat) referring to its triangular seed shape similar to beechnuts.
Buckwheat is one of the richest food sources of rutin, a flavonoid with antioxidant and anti-inflammatory properties. Rutin has been studied for its role in strengthening capillary walls and supporting circulation. Buckwheat also provides 251mg of magnesium per 100g — among the highest of any grain — supporting cardiovascular function, insulin sensitivity and nerve health.
Hindu fasting traditions (such as Navratri and Ekadashi) permit only certain non-cereal foods. Since buckwheat is botanically a pseudocereal (not a grass/cereal), it is considered suitable for most vrat. Kuttu atta is traditionally used for vrat ki roti, puri, pancakes and pakoras during fasting periods.
Mix kuttu atta with boiled, mashed potato (1 cup flour : 1 medium potato) and a small amount of water to form a soft dough. The potato provides the binding that glutinous grains offer. Roll gently and cook on a medium-hot tawa with ghee. Serve with yoghurt and green chutney. Can also be used for pancakes or mixed with singhare ka atta.