11 Forgotten Grains Making a Comeback in Modern Indian Kitchens

10. Buckwheat (kuttu)

Buckwheat, called kuttu in many Indian fasting traditions, is a pseudo-grain that delivers a robust, nutty flavour and useful structure for pancakes and rotis made without gluten. It has a long history in Himalayan and northern cuisines, where it was used both as a staple and for special-occasion fasting foods. Buckwheat fell from general use as polished cereals became more affordable and widely available, but its gluten-free status and mineral content have renewed attention. Modern kitchens use buckwheat flour for hearty pancakes, soba-like noodles, and rustic bread when mixed with other flours for better texture. In Indian households, kuttu ka atta is a key ingredient for vrat (fasting) recipes and also works in savoury pancakes served with chutney. In North America, you’ll find buckwheat widely: mainstream supermarkets stock buckwheat groats, while kuttu flour appears at Indian grocery stores and online. Rinse groats before cooking to remove any dust and toasted notes, and enjoy buckwheat for its strong flavour and nutrition.