Kuttu Atta Cookies | Navratri Recipes

Kuttu Atta Cookies | Fasting Cookies | Buckwheat Cookies are For fasting as well as non-fasting days.

These are easy to make, healthy and gluten-free too. These eggless Kuttu Atta cookies are made without using any baking powder or baking soda or refined sugar.

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This is a Vrat recipe also as the cookies are made with just four ingredients and get ready in less than half an hour.

These crunchy Kuttu Atta cookies are perfect not only for fasting during Navratri but also for munching on without fasting days too.

Kuttu Atta Cookies At My Place

Being impressed by my own Bajra cookies and Jowar Nankhatai, I felt like creating the same magic using Buckwheat flour, just a day before Janamashtami.

Buckwheat flour or Kuttu ka Atta is a staple during fasts and like you all, I too have consumed it umpteen times. But all these years, I have had it only in savoury form, be it Kuttu Poori or Pakoda or Kuttu Cheela (Pancakes). Never thought of having it sweet.

And after making these Buckwheat cookies, I regret why I didn't try them earlier!

These Falahari cookies are the latest addition to my Navratri Recipes as well as to Janamashtami Recipes.

 

 What is Kuttu Ka Atta?

Kuttu ka atta is a seed. It is neither a grain nor a millet. It is called Buckwheat flour in English.

Kuttu, along with Singhara (Water Chestnut), Amaranth and Chia are all pseudo cereals which mean that these are obtained from seeds of fruits, unlike cereals that are a product of grasses.

Being a seed of fruit, it is very much allowed in Navratri and other fasts.

 

Benefits of Kuttu Ka Atta

All these years many of us have been consuming Kuttu only during fasts, so much so that it is better known as Vrat Ka Atta (Flour for Fasting days) only. But seeing the benefits of buckwheat, it can be consumed round the year too and not just during fasts.

Buckwheat is fibre-rich and is high in good quality protein, magnesium, vitamin B6, iron, niacin (vitamin B3), thiamine (vitamin B1) and zinc. (Source)

 

Easy Recipe 

An extremely easy recipe in which you need only Kuttu Atta, jaggery and Ghee. Nuts are optional but I would recommend them strongly.

These Kuttu Atta cookies are made without using any leavening agents like baking powder or baking soda. I followed my Bajra cookies and simply replaced Bajra with Kuttu.

Also, instead of butter, these cookies are made using desi ghee. And healthy buckwheat flour's health benefits are kept intact by using jaggery powder instead of refined sugar. The addition of nuts makes it tastier as well as crunchier.

 

How To Make 

For making buckwheat cookies, first of all, cream ghee and jaggery powder. It will take just 4 to 5 minutes and soon the dark yellow mix will transform into a cream colour. That's the magic of creaming.

Here my advise is that you use a wooden or silicone spatula instead of steel, as wood is a poor conductor of heat and thus gives better results. You need to cream these two ingredients really well till the mix becomes light and fluffy as this is what is going to help your cookies rise as there is neither baking soda nor powder.

Once fluffy, then mix in Kuttu atta in batches and keep on collecting the mix till it forms a dough. Add nuts too. Reserve some nuts for putting on the top. There shouldn't be any cracks. Add little milk if necessary.

Now start preheating your oven or air fryer or gas stove and start making cookies. Pinch a small ball from the dough, make a perfect ball shape and flatten it between palms. Put some nuts on the top and again press a little so that they stick there.

Place these cookies in the preheated oven. If using an air fryer then keep these directly on the air fryer basket. No need to grease it. Bake it for 10 to 12 minutes.

Do not be in a hurry to remove them as these would be really very soft. Just keep the air fryer basket on the kitchen platform for few minutes and then remove these using a spatula. Keep these on a wire rack or mesh and let them cool completely.

 

Tips to Make Kuttu Atta Cookies

• Ghee should not be melted. It should be semi-set.
• Always sift jaggery powder before creaming it with ghee. This is because even the tiniest of lumps in the jaggery may spoil your cookies.
• Better to use a wooden spatula to cream ghee and jaggery. This is because wood is a bad conductor of heat. If using steel whisker then.
• Cream ghee and jaggery till the mix gets light and fluffy.
• These cookies do not spread so you can easily keep them next to each other while baking.
• Make thin cookies, they will puff up slightly while baking. If kept thicker then they will remain doughy from the inside and will neither be crunchy nor taste good.
• While baking, whether in oven or microwave or air fryer or gas stove, no need to flip them.
• These are extremely soft when baked. So, do not try to lift these with hands, else they might crumble. Instead, use a spatula and place them on a wire rack.
• I prefer using a wire mesh instead of a rack though a wire rack can be used too.
• These will get crunchy once completely cooled.
• Because of the colour of the buckwheat, it's difficult to make out whether these are baked fully or not. Close look or the aroma only can be used to check. Remove these from the oven after 10 to 12 minutes. One way to check is to taste a little. If you feel that it's done then remove it from the oven.
• In case you feel that these need to be baked slightly more then keep these again in the oven.

 

 Step By Step Recipe

• Sift jaggery powder.
• Take ghee and sifted jaggery in a bowl and beat them till it gets light and fluffy as this is what is going to help your cookies rise as there is neither baking soda nor powder. It will take about 4 to 5 minutes.

 

• Once fluffy, then mix in Kuttu atta in batches and keep on collecting the mix till it forms a dough.

 

• Add nuts too. Reserve some nuts for putting on the top. You can use desiccated coconut too.

 

• There shouldn't be any cracks. Add milk, but little at a time and only as much is required to bring the dough together. You may not need full 1/4th cup. 

 

• Now start preheating your oven or air fryer or gas stove and start making cookies. Preheat air fryer at 180 degrees for 5 minutes.
• Pinch a small ball from the dough, make a perfect ball shape and flatten it between palms.
• Put some nuts on the top and again press a little so that they stick there.

• Place these cookies in the preheated oven. If using an air fryer then keep these directly on the air fryer basket. No need to grease it.

 

• Reduce the temperature to 160 degrees and bake for 12 to 15 minutes.
• Do not be in a hurry to remove them as these would be really very soft. Just keep the air fryer basket on the kitchen platform for few minutes and then remove these using a spatula.
• Keep these on a wire rack or mesh and let them cool completely.

• Once completely cooled then store these in an airtight container. Remains good for up to a week easily.
• Serve with love, tea optional.

 

Baking In Conventional Oven (OTG)

• Preheat it at 180 degrees for 10 minutes with both the rods ON.
• Do not preheat the baking tray.
• Line the baking tray with parchment paper and Keep cookies on it.
• Reduce the temperature to 160 degrees, and keep the baking tray in the middle rack. Use both the rods while baking.
• Check after 10 minutes and bake further accordingly.
• When the colour changes slightly, take the tray out of the oven and wait for a few minutes.
• Then carefully lift each with a spatula and keep on a wire rack to cool completely.
• Once completely cool, store in an airtight container.
• Serve with love, tea optional.

 

Baking In Kadhai

Refer to my Nan Khatai recipe for complete details.

 

Let’s Connect

I hope you have liked this Kuttu Atta Cookies recipe and will surely try it out for your loved ones. I will be happy if you share your creations on Instagram and tag me #samirasrecipediary there.

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By Sonali Chaudhary