Talk about it being a small world.
When I wrote recently about buckwheat crepes I had no idea that buckwheat flour , called sarrasin in French or ble noir, is the good old kuttu ka atta that is used all over India to make things like cheelas, paranthas and pakoras for people who are fasting for religious reasons and therefore not allowed to eat grains. But then I have never actually eaten anything made with this flour in India, nor indeed have I seen it, since in our home my Aryasamaji mother and dadi never observed any fasts for any festival or occasion. So, being only very vaguely aware of this flour, I had never given any thought to it or to what it might be.
My good friend Priti wrote to tell me about it, after reading about the crepes here.
So when I made paranthas today, for the girls’ lunch, with the flour I originally bought to make the very French galette, it felt like I had taken the long way home, in a manner of speaking 🙂
Kuttu ke Paranthe
I made the dough as I would for any other paranthas – with water but also with some crushed rock salt in this case – then rolled out and cooked the paranthas in the same way too. I noticed that the flour had a tendency to get sticky so I added water very carefully, only a little bit at a time.
The girls, as they sat down to eat, sniffed at their plates and said, “hey but these smell like those crepes !”
I did tell them eventually why. And though they were evidently not too excited about this new culinary experiment, they did eat them, good girls that they are, without further comment, with some aloo ki subzi , a little pickle and yoghurt.
I have no idea how far from the original these are in taste or look, but they are good enough to eat that I would definitely make them again.