by Shivani Khanna
Kuttu or Buckwheat is not a cereal grain but actually a fruit seed, therefore eaten during religious fasting in India. It is also a suitable substitute for people who are sensitive to wheat or other grains that contain protein glutens.
Diets that contain buckwheat have been linked to lowered risk of developing high cholesterol and high blood pressure. Buckwheat is a good source of magnesium which relaxes blood vessels, improving blood flow and nutrient delivery while lowering blood pressure.The nutrients in buckwheat may also contribute to blood sugar control. Eating foods high in insoluble fiber, such as buckwheat, can help women avoid gallstones. It is good at drawing out retained water and excess fluid from swollen areas of the body.
Singhara or Water Chestnut is a fruit therefore eaten during religious fasting in India. It can be eaten raw, boiled or as flour, after drying and grinding. Singhara is indigenous to India and used in Ayurveda to cure various diseases.
Singhara is rich in proteins, carbohydrates, vitamin B, C, iron, calcium, magnesium, phosphorus, iodine and contains no fat. It is a natural antioxidant, prevents wrinkles and protects from UV rays. It helps to prevent sugar,ulcer, gout and heart diseases and is used for treating diarrhoea, dysentery, thyroid problem, swelling and bronchitis. It contains iodine, manganese and other minerals that help in proper functioning of thyroid.
Kuttu and Singhara flour do not contain gluten and are low on the glycaemic index. Thus, they help in releasing slow energy when eaten during religious fasts. Both flours have high nutritional value and so are perfect for breaking fasts.
Kuttu & Singhara Atta Pakora
1 cup kuttu flour/atta
1/3 cup singhara flour/atta
2 medium potatoes
salt, red chilli powder, ajwain to taste
vegetable oil for frying
1. Boil the potatoes, peel and grate them.
2. Mix both the kuttu and the singhara flour/atta.
3. Add the salt, red chilli powder and the ajwain to the flour.
4. With your hand, mix in the grated potatoes. Add just enough water to lighter the mixture and bind it all together.
5. Heat vegetable oil in a wok.
6. Wet your hands and drop small balls of the pakora batter into the hot oil. Reduce the flame to medium and cook the pakoras till crisp on the outside and cooked inside.
7. Can be eaten hot or cold. Serve with Imli Chutney, Raita, Khatte Aaloo ki Sabji, Khatti Arbi ki Sabji.