The recipe is a take on the regular chickpea flour (besan) and yogurt kadi where Kuttu Atta is used to thicken the curry instead of besan. Buckwheat dumplings are added to the kadi which is tempered with mustard seeds, cumin seeds and some flavourful curry leaves. Kuttu ka Atta is highly nutritious as it is a good source of protein, fibre and energy and it is gluten-free as well! It is also a great alternative to normal wheat flour. We can make amazing dishes out of it like Kuttu ki poori, bhakri, halwa etc. This dish can also be had…
