Navratri staple or hidden superfood? The truth about kuttu ka atta

In India, kuttu ka atta becomes a holy staple during Navratri, but nutritionists argue its benefits go far beyond tradition—this gluten-free flour may rival quinoa as a modern superfood.

Doctors highlight rutin, a compound in buckwheat flour, as a silent protector of arteries—lowering cholesterol and improving circulation in ways that wheat simply can’t match.

Researchers report modest blood pressure drops in people who regularly consume buckwheat, hinting that this humble flour could be a natural ally for hypertension patients.  

With quercetin and rutin working in tandem, buckwheat flour isn’t just food—it’s cellular armor against oxidative stress, inflammation, and long-term chronic disease risks.

Unlike refined flours that cause spikes and crashes, buckwheat’s low glycaemic index keeps blood sugar levels stable—making it a smart swap for diabetics and pre-diabetics.

High in fibre and protein, buckwheat flour keeps hunger at bay—dieticians say it helps cut cravings, reduce overeating, and quietly supports long-term weight management.

Magnesium, manganese, and B vitamins pack into every spoonful of kuttu ka atta, fueling metabolism, strengthening bones, and powering energy levels like a natural supplement.

For some, buckwheat triggers itchy skin, stomach discomfort, or even severe reactions—an underreported risk that makes allergy testing crucial before daily use.

During fasting, many turn buckwheat into deep-fried pakoras and pooris—but experts warn that this cancels out its heart benefits and adds sneaky calories to the plate.