Kuttu ka atta (buckwheat flour) is a fasting staple during Sawan, commonly used to make puris, cheelas and pakoras. It is nutritious and keeps you full for longer. However, adulterated flour can cause food poisoning, stomach pain, vomiting and diarrhoea. Before you buy it, learn these simple ways to check if it is pure.
How Is Kuttu Ka Atta Adulterated? During the fasting season, the demand for kuttu flour rises sharply. Unscrupulous sellers may mix it with cheaper ingredients such as refined flour (maida), arrowroot powder, water chestnut flour (singhada atta) or other starches. While the flour may look similar, its quality and safety can be compromised.
Check colour and texture: Pure kuttu flour is usually light brown or greyish in colour. It feels soft, slightly grainy and mildly sticky when touched. If the flour appears unusually white or feels rough and powdery, it could be adulterated.
Water Test: Mix 2-3 teaspoons of flour in a bowl of water. Pure kuttu flour settles gradually at the bottom, while adulterated flour may dissolve easily or leave a whitish layer floating in the water. This quick test can help you identify impurities before cooking.
Oil Test: Another easy home check is the oil test. Mix a small amount of flour with edible oil. Pure kuttu flour blends smoothly without forming lumps. If the mixture develops thick clumps, it may indicate the presence of added starches or other adulterants.
If you are buying packaged kuttu flour, don't rely on the label alone. Always look for: FSSAI licence mark, brand name, manufacturing date, expiry date and properly sealed packaging. These checks can help ensure you're buying a safer product for your fast.