Kuttu ke Aate ka Tikda (Traditional Punjabi Tukda)

To make Kuttu ke Aate ka Tikda, start by mixing 1 cup of buckwheat flour with grated radish, boiled mashed potatoes, grated ginger, chopped green chilies, coriander leaves, salt, red chili powder, and cumin seeds. Knead the mixture into a smooth dough, adding water only if necessary. Shape the dough into round rotis using your hands or butter paper. Cook on a hot tava with peanut oil or desi ghee until golden and crisp on both sides.

Yes, Kuttu ke Aate ka Tikda is an excellent choice for gluten-free diets since it is made with buckwheat flour, which is naturally gluten-free. This makes it a perfect dish for those who are celiac or have gluten sensitivities, especially during fasting periods like Navratri.

If you don't have buckwheat flour, you can substitute it with other gluten-free flours such as millet flour or amaranth flour. However, keep in mind that the flavor and texture may vary slightly. For a non-gluten-free option, you could use whole wheat flour, but this would not be suitable for fasting.

To store leftover Kuttu ke Aate ka Tikda, let them cool completely, then place them in an airtight container. They can be stored in the refrigerator for up to 3 days. To reheat, simply warm them on a tava or in a microwave until heated through.

Kuttu ke Aate ka Tikda pairs wonderfully with yogurt or raita for a refreshing contrast. You can also serve it with a side of green chutney or pickle to enhance the flavors. For a complete meal, consider adding a simple salad or some sautéed vegetables.