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Buckwheat Pasta with Mushrooms, Broccoli and Corn
Photo: "Soba Noodles with Vegetables (28982000305).jpg" by Sharon Chen from Austin, United States, Wikimedia Commons (commons.wikimedia.org/wiki/File:Soba_Noodles_with_Vegetables_(28982000305).jpg), cropped · CC BY 2.0 (creativecommons.org/licenses/by/2.0)

Buckwheat Pasta with Mushrooms, Broccoli and Corn

Kuttu (buckwheat)ModernInternationalDinnerFlour (atta)VegetarianContains dairy

Prep 15 min · Cook 10 min · Serves 1

Make

Ingredients

  • buckwheat flour — 200 g (listed as 'buckwheat'; the method uses flour)
  • water (for a hard dough)
  • mushrooms — 100 g (chopped)
  • corn — 50 g
  • broccoli — 50 g (chopped)
  • milk — 100 ml
  • water — 200 ml (for the sauce)
  • butter — 1 tbsp
  • vegetarian cheese — 1 tsp (made without animal rennet; the source says 'cheese')
  • oregano — 1 tsp
  • black pepper — 1 tsp
  • sugar — 1 tsp
  • chilli flakes — 1 tsp
  • salt (to taste)
  • oil (a drop, for the boiling water)
  • parsley and roasted sesame seeds (to garnish)

Method

  1. Knead the buckwheat flour with water into a hard dough.
  2. Roll it out very thin and cut it into thin strips.
  3. Boil water with salt and a drop of oil, cook the strips for 2 to 4 minutes, lift them out and rinse in cold water.
  4. Melt the butter in a non-stick pan, cook for a minute, then add the mushrooms, broccoli and corn.
  5. Add the cheese and milk and cook on low heat for 2 minutes. Add the water and seasonings and bring to a boil.
  6. Add the pasta and cook for another 2 to 3 minutes. Serve hot, garnished with parsley and roasted sesame seeds.

Tips

  • General practice: buckwheat dough has no gluten and tears easily; roll it between two sheets of baking paper.

Fresh atta: grind small, use soon

  • Millets keep for months as whole grain; flour is best ground as it is needed, because it turns rancid. (FAO, Sorghum and millets in human nutrition (1995))
  • Bajra changes fastest: its grain stores for months, but its milled flour has a very short shelf life. (ICAR-IIMR scientists, Food Chemistry Advances (2023) (DOI 10.1016/j.focha.2023.100190))
  • In an Indian study, untreated bajra flour stayed within the quality limit only about 2 days at room temperature. (ICAR-IARI, Indian Journal of Agricultural Sciences (2016))
  • Ragi flour keeps better than foxtail, barnyard or bajra flour (it carries less fat). (Planta (2024), review)
  • Keep atta closed and cool: bajra flour kept best in polythene and worst in gunny sacks; grains should be dry and in airtight containers. (Chaudhary & Kapoor, J Sci Food Agric (1984); ICMR-NIN Dietary Guidelines (2024) (DOI 10.1002/jsfa.2740351113))
  • Going off shows first as smell and taste — sour, musty or dusty, then bitter. (Lai & Varriano-Marston, Cereal Chemistry (1980))

So: buy the grain, grind a week’s worth at a time — less for bajra in summer.

Recipe by Mudit Mahajan · Adapted from FSSAI Eat Right India, Indi-Genius Food Challenge recipes, PDF pp. 102-103 (printed p. 95 on the photo page; the recipe page is unnumbered), written in our own words.