How to Make Buckwheat Roti with Yogurt (Traditional & Healthy Version)
Buckwheat Roti with Yogurt, known locally as Kuttu ki Roti with Dahi, is a cherished North Indian dish especially relished during fasting (vrat) periods like Navratri. Buckwheat flour, or kuttu ka atta, is widely used in Indian kitchens due to its gluten-free nature and earthy flavor. Combined with creamy homemade dahi (yogurt), this meal is both satisfying and nourishing. The rotis are typically soft, slightly nutty, and pair perfectly with the cooling, probiotic-rich yogurt, making it a wholesome lunch for hot Indian afternoons. This dish carries deep cultural resonance, often prepared in households observing religious fasts, yet it is also popular among health-conscious families year-round. Its simplicity and nutritional value have made it a staple not just during festivals, but also as a regular meal for those seeking gluten-free and vegetarian options. The combination of buckwheat and yogurt delivers a balanced plate that is high in protein and essential micronutrients, ideal for anyone looking for a wholesome Indian lunch. Buckwheat Roti with Yogurt is a true testament to India’s culinary wisdom—offering a delicious, easy-to-digest meal that supports good health without sacrificing authentic taste. Whether you are observing a festival or aiming for a nutritious lunch, this dish brings the best of North Indian tradition and modern wellness together.
Ingredients
Step-by-step instructions
Step 1 · In a large bowl
In a large bowl, combine kuttu ka atta (buckwheat flour), mashed boiled potato, sendha namak, chopped coriander, and green chili (if using). Mix well.
Step 2 · Gradually add water and knead into a soft
Gradually add water and knead into a soft, pliable dough. The dough should not be sticky.
Step 3 · Divide the dough into equal lemon-sized balls
Divide the dough into equal lemon-sized balls. Dust each with a little dry buckwheat flour.
Step 4 · Place a ball between two sheets of parchment or banana leaf and gen...
Place a ball between two sheets of parchment or banana leaf and gently roll into a 5-6 inch round roti using a rolling pin (belan).
Step 5 · Heat a tawa (griddle) on medium flame
Heat a tawa (griddle) on medium flame. Gently transfer the roti onto the hot tawa. Cook for 1-2 minutes on one side, then flip.
Step 6 · Apply a little ghee or oil and cook both sides until golden spots a...
Apply a little ghee or oil and cook both sides until golden spots appear. Repeat for all rotis.
Step 7 · For the yogurt
For the yogurt, whisk dahi till smooth. Add cumin powder, black pepper, and a pinch of sendha namak. Mix well.
Step 8 · Serve warm buckwheat rotis with spiced yogurt on the side
Serve warm buckwheat rotis with spiced yogurt on the side. Garnish with extra coriander if desired.
Why this recipe is healthy
This dish is a healthy choice because it combines the goodness of buckwheat—a low glycemic index grain—with probiotic-rich yogurt. Buckwheat helps regulate blood sugar, supports heart health, and is packed with antioxidants. The yogurt complements it by aiding digestion, boosting immunity, and providing high-quality protein. The meal is light, nourishing, and ideal for weight management, diabetes, and overall wellness.
A note on tradition
Kuttu ki Roti with Dahi is especially significant in North Indian states like Uttar Pradesh, Haryana, and Punjab, where it is a staple during Navratri and Shivratri fasts. Traditionally, grains like wheat and rice are avoided during these periods, and buckwheat becomes a primary source of nourishment. The dish is enjoyed both during religious observances and as a gluten-free meal in regular households, reflecting the region's adaptability and emphasis on wholesome, sattvic (pure) foods.