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Buckwheat Khichdi

255.5 Cal, P – 6.65g, Fats – 25.75g, Carbs – 47.5g, Fibre – 5.2g

Serves 2 | Macros above are for 1 serving

Buckwheat Khichdi


• 1 tbsp raw peanuts
• 1 spoon oil
• ¼ tsp cumin seeds
• ¼ inch ginger – finely chopped
• 1 medium potato chopped in small cubes
• ½ cup kuttu
• 1 cup water
• ½ tsp sugar
• Rock salt as required


Preparation for Kuttu ki Khichdi
1. Roast peanuts in a frying pan or tava till they become crunchy and golden. Let them cool.
2. Remove and make a coarse powder of them in a mortar-pestle or in a coffee grinder. Keep the powdered peanuts aside.
3. Pick and then rinse the buckwheat a few times in water and keep aside.

Making Kuttu ki Khichdi
1. Heat oil in a pan. Add the cumin and sauté till they crackle.
2. Then add the green chilli and ginger and sauté for a few seconds.
3. Then add the green chilli and sauté for 2 to 3 minutes till the potatoes become crisp from the edges. Stir often. It’s better to chop the potatoes in smaller cubes, so that they cook faster.
4. Add the ground peanuts and sauté for half a minute. Later add the rinsed buckwheat. Stir well and sauté for 1 to 2 mins.
5. Add the water, sugar and salt.
6. Stir and cover the pan and allow the buckwheat to simmer on a low flame.
7. Cook till all the water is absorbed and the buckwheat has cooked well.
8. Add the coriander leaves and give a final stir.
9. Serve the buckwheat khichdi hot or warm, drizzled with lemon juice.

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