Puta
The Quirky Foodster Team
Ingredients
- Buckwheat flour (2 1/2 cups) — 300 g (10.6 oz)
- Water (3/4 cup, plus more as needed) — 200 ml (3/4 cup)
- Vegetable oil (for the dressing) — 1 tbsp
- Whole Garlic cloves, minced — 1
- Whole Green chilies, sliced — 1
- Soy sauce — 1 tsp
- Salt (to taste) — 1/2 tsp
Method
- Combine the buckwheat flour and water to form a firm dough. Knead for 5 minutes.
- Rest the dough for 10 minutes, then press or extrude through a noodle press into thin strands directly
- Boil the noodles for 2–3 minutes until they float and are tender, then drain.
- In a frying pan, heat the oil and sauté the garlic and chili briefly.
- Add the drained noodles, soy sauce and salt, tossing to coat evenly.
- Serve hot, often from a market stall in a simple paper or leaf wrap.
Introduction: Puta is a buckwheat noodle dish from the Bumthang region, hand-rolled or pressed into thin strands and served with a simple savoury dressing.
Cultural Background: Puta is a buckwheat noodle dish from the Bumthang region, hand-rolled or pressed into thin strands and served with a simple savoury dressing. Sold at local markets and small roadside eateries, it reflects the region’s reliance on buckwheat as a staple crop suited to its cool, high-altitude climate.
Tips: Buckwheat dough is less elastic than wheat dough, so a press or extruder gives more even noodles than hand-rolling. Work quickly once the noodles are boiled, as buckwheat noodles can turn sticky if left to sit.
Variations: Toss with crumbled datshi cheese for a richer version. Add stir-fried vegetables for a more substantial meal-sized portion.
Vegetarian/Vegan: Naturally vegan.
Storage: Refrigerate in an airtight container for up to 1 day; buckwheat noodles do not keep as well as wheat noodles.
Reheating: Reheat briefly in a hot pan with a splash of oil to loosen the noodles.
FAQs:
Q: Can I use a pasta machine instead of a traditional press?
A: Yes, a pasta machine with a fine cutting attachment works well for buckwheat noodles.
Q: Is Puta gluten-free?
A: Yes, provided pure buckwheat flour without wheat additives is used.
- Buckwheat flour (2 1/2 cups) — 300 g (10.6 oz)
- Water (3/4 cup, plus more as needed) — 200 ml (3/4 cup)
- Vegetable oil (for the dressing) — 1 tbsp
- Whole Garlic cloves, minced — 1
- Whole Green chilies, sliced — 1
- Soy sauce — 1 tsp
- Salt (to taste) — 1/2 tsp
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