Buckwheat Flour

This phapar ko roti (buckwheat crepe, cooked in banana leaves) is simple, delicious and good for your guts. Paired here with gundruk ko acar, the dish is a wonderous example of simple meals that pack complexity in flavour and texture. The fruity bitterness of buckwheat melds well with the spicy funk of the acar.

about the flour

A common pseudo-cereal from South-East Asia, buckwheat is an ancient crop, noted for its short growing cycle and adaptability. In India, it is a common feature during religious festivals in some parts and in the Himalayan regional diet. The recent interest in buckwheat has been largely due to its health benefits, which include reducing cholesterol and hypertension. Besides, the grain is gluten free which makes its consumption particularly helpful for people with gluten-related issues. The complex bitter-sweet-floral-toasty flavour adds to its charm. 

This one is sourced from the valleys of Uttarakhand where it forms an essential part of daily life. 

what you can cook with

The simplest way to incorporate buckwheat is in bread, roti or cake mixes. It can also be used in a gruel or porridge, as well as in pancakes, crepes, noodles or dishes that use any form of flour.