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Buckwheat, also known as kuttu is usually consumed during Navratri fasts because it is gluten-free. It is a nutritious component that is full of iron, carbohydrates and fibre. When added to the diet, it offers a variety of health benefits, making it a quality part of your routine. However, as demand for buckwheat flour is heightened around the festive season, we get to see larger amounts of adulterated buckwheat flour hit the market. Some stores use substitutes to fool customers into thinking they are purchasing pure buckwheat flour. But don't worry! Here, we've compiled some easy ways that you can try to identify adulterated buckwheat flour at home.

Tests To Check Purity Of Kuttu Ka Atta

Colour Test

Examine the colour carefully when buying buckwheat flour. Pure buckwheat flour tends to be light brown or greyish in colour. Avoid purchasing flour that is bright or unusually white as this could indicate that the flour has been mixed with refined wheat flour or cornstarch.

Smell Test

Pure kuttu ka atta gives off a faint nutty smell. If it has a chemical or rancid odour, it's possibly stale or contaminated. Rely on your sense of smell and don't buy flour that doesn't smell right.

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Water Test

Add a spoonful of flour to the water. Pure buckwheat flour will float on the surface and spread moderately over time while adulterated flour will dissolve quickly or leave something in the water.

tests to find adulterated kuttu ka atta

How to find the adulterated buckwheat flour? (Image Credits: Canva)

Check Taste And Texture

Pure buckwheat flour has a unique, nutty, earthy flavour. Avoid overly sweet or bland flavours, indicating they have been 'diluted'. Its dough also has a slightly coarse texture; if it is too soft in texture, they are possibly adding starch or refined flour.

ALSO READ: 7 Best Gluten-Free Alternatives For Navratri 2025 Fasting If You Run Out Of Kuttu Ka Atta

Buy From Brands And Stores

To maintain the quality and shelf life of buckwheat flour, be sure to purchase from reputable brands or stores. To preserve the flour, stabilise it in an air-tight container and place it in a cool, dry area. It is best to handle buckwheat flour with either dry hands or utensils to avoid moisture.