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Puta are handmade buckwheat noodles that carry the nutty, earthy flavor of the grain straight to your bowl, served warm tossed with a simple aromatic sauce. The noodles are made from scratch—buckwheat flour is mixed with water into a dough, rested to develop texture, then rolled thin and hand-cut into strips. They're boiled briefly until just tender, then dressed with oil, fried onion and garlic, soy sauce, and sesame oil. This is humble, honest food that speaks to Bhutan's agricultural roots and the value placed on wholesome grains. Buckwheat grows well at high altitude, making puta a true mountain staple that nourishes from within.
In a large mixing bowl, combine the buckwheat flour and salt.
Gradually add water while mixing until a smooth, firm dough forms.
Knead the dough for about 5 minutes, then cover it with a damp cloth and let it rest for at least 30 minutes.
On a floured surface, roll out the dough into a thin sheet.
Cut the dough into thin strips to form noodles.
Bring a large pot of salted water to a boil.
Add the buckwheat noodles and cook for about 5-7 minutes, or until they are tender.
Drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
In a large skillet or wok, heat the vegetable oil over medium heat.
Add the finely chopped onion and minced garlic. Sauté until the onion is soft and translucent.
Add the cooked buckwheat noodles to the skillet and toss to coat them with the onion and garlic mixture.
Stir in the soy sauce, sesame oil, and ground black pepper. Mix well to ensure the noodles are evenly coated.
Transfer the Puta to a serving dish.
Garnish with freshly chopped cilantro.
Puta are handmade buckwheat noodles—the flour is mixed with water into a dough, rested, rolled thin, cut into strips, and boiled until tender. They're finished with a simple sauce of sautéed garlic and onion.
Puta is a Bhutanese staple born from the high-altitude growing of buckwheat, a grain that thrives in cooler climates. It remains central to mountain cuisine throughout the country.
Buckwheat flour and water form the dough, which is seasoned with salt. The sauce is simply oil, fried onions and garlic, soy sauce, sesame oil, and black pepper.
The dough benefits from resting, and the uncooked noodles can be dried and stored for weeks. Cook fresh when ready, which makes puta practical for everyday meals.
Puta is complete on its own but is often served with spicy chili sauce, pickled vegetables, or a simple vegetable stir-fry for additional flavor and texture.