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    Home » Fasting (Vrat) Recipes

    Kuttu Ki Puri

    Published: Sep 10, 2020 · Last Modified: Sep 10, 2020 by Kanan Patel / 2 Comments

    Jump to Recipe Pin Recipe
    kuttu ki puri in a plate with text on the image for pinterest

    This slightly crisp and deliciously nutty kuttu ki puri is mostly made during Hindu fasting like Navratri vrat, Ekadashi, Janmashtami, etc. 

    Kuttu atta is known as Buckwheat flour in English. The flour of buckwheat is gluten-free, so this buckwheat poori is GF and vegan too.

    3 kuttu ki puri in a plate with dahi arbi on the side.
    Jump to:
    • ❤️About This Recipe
    • 🧾Ingredients
    • 👩‍🍳Step By Step Photo Instructions 
    • 💭Expert Tips
    • 🍽 Serving Ideas
    • 📋 Recipe Card
    • ⭐ Reviews

    ❤️About This Recipe

    Kuttu atta is allowed in vrat along with few other flours (rajgira atta, singhare ka atta, arrowroot flour). So this puri is safely consumed during vrat.

    Even though this flour does not have gluten, it is easy to work with. You can easily roll the puri without breaking it. 

    Kuttu generates warmth in your body, so it is advisable to serve any dish made with yogurt on the side. Because yogurt is cooling for your body. Here I have served this kuttu ki puri with dahi arbi.

    🧾Ingredients

    Here is the pic of the ingredients used in this tasty kuttu ki puri recipe. You’ll need only 5 ingredients (includes salt and water). Plus, you’ll need oil for deep frying.

    ingredients used in kuttu ki puri includes buckwheat flour, salt, pepper, potato, water

    Potato: Here boiled, mashed potato is added while making poori dough. It helps as a binding here as it is GF flour.

    Black pepper powder: It is optional, but it adds a good flavor.

    Rock salt: The regular table salt is not allowed during vrat. Hence the rock salt (sendha namak) is used which is allowed in fasting.

    👩‍🍳Step By Step Photo Instructions 

    1) Take buckwheat flour, salt and pepper in a bowl.

    2) Add mashed potatoes.

    3) Mix well using your fingertips.

    4) Now add warm water little at a time and start kneading the dough. The dough should be medium soft. Cover and let it rest for 15 minutes.

    collage of 4 steps showing flour, salt, pepper in a bowl, added potato, mixed, ready dough

    5) After the resting time, knead a couple of times to smooth out. Then divide into 7 equal portions. Make smooth balls and flatten between your palm.

    6) Take one flattened disc, and roll into about 3 inches diameter circle. 

    7) Now heat the oil in a pan on medium heat. While the oil is heating, roll a few puris and keep them on a plate. Once the oil is hot, slice one rolled puri carefully. Slightly press in a circular motion using a spatula, so it will puff up.

    8) Once puffed, flip the puri and cook another side. Then remove it to a paper towel lined plate and repeat the same for rest.

    collage of 4 steps showing 7 small balls, rolled puri, frying into the oil, flipped fried puri

    💭Expert Tips

    The color of the poori: Some buckwheat flour is darker in color while some is lighter. So what type and brand you are using, the color may vary.

    Make sure to mash the potatoes very well. If there are tiny pieces of potato in the puri, it will not puff well.

    The thickness of the puri: Roll the puri to even thickness. If it is uneven then it will not puff up while frying. Also, keep the medium thickness (not too thin or not too thick)

    Fry the puris into the hot oil. If oil is not hot then puri will absorb too much oil because of the potato in it. Also, it may not puff up.

    How to check oil is for frying? If you drop a tiny portion of dough, it comes on top steadily meaning oil is perfect for frying. If comes on top immediately then it is too hot. If it stays at the bottom for some time and comes on top very slowly meaning it is not hot enough.

    🍽 Serving Ideas

    • Serve kuttu ki puri with dahi arbi, suran sabji or dahi aloo.
    • It can be served with farali kadhi or vrat ki kadhi.
    • Because kuttu generates the warmth in your body, it is advisable to serve with yogurt-based dishes.
    close up of kuttu ki puri in a while plate

    Check Out Other Puri For Vrat
    - Rajgira puri
    - Singhare ki puri

    PS Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    3 kuttu ki puri in a plate with dahi arbi on the side.
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    Kuttu Ki Puri (Poori)

    4.50 from 2 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Make this slightly crisp and deliciously nutty kuttu ki puri at home very easily without fail.
    Author: Kanan
    Course: Main Course
    Cuisine: Indian
    Calories: 289kcal
    Servings 7 pooris
    Prep Time 20 minutes
    Cook Time 10 minutes
    Total Time 30 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • ½ cup Kuttu ka atta (Buckwheat flour)
    • 1 small or ⅓ cup Potatoes boiled, peeled and mashed
    • Rock salt (sendha namak) to taste
    • ¼ teaspoon Black pepper powder
    • 2 tablespoons Water (warm)
    • Oil for deep frying

    Instructions 

    Kneading The Dough:

    • Take buckwheat flour, salt and pepper in a bowl.
    • Add mashed potatoes. Mix well using your fingertips.
    • Now add warm water little at a time and start kneading the dough. The dough should be medium soft. Cover and let it rest for 15 minutes.

    Rolling & Frying Poori:

    • After the resting time, knead a couple of times to smooth out. Then divide into 7 equal portions. Make smooth balls and flatten between your palm.
    • Take one flattened disc, and roll into about 3 inches diameter circle.
    • Now heat the oil in a pan on medium heat. While the oil is heating, roll a few puris and keep them on a plate. Once the oil is hot, slice one rolled puri carefully. Slightly press in a circular motion using a spatula, so it will puff up.
    • Once puffed, flip the puri and cook another side. Then remove it to a paper towel lined plate and repeat the same for rest.

    Notes

    • The color of the poori: Some buckwheat flour is darker in color while some is lighter. So what type and brand you are using, the color may vary.
    • Mash the potatoes very well. If there are tiny pieces of potato in the puri, it will not puff well.
    • Thickness of the puri: Roll the puri to even thickness. If it is uneven then it will not puff up while frying. Also, keep the medium thickness (not too thin or not too thick)
    • Fry the puris into hot oil. If oil is not hot then puri will absorb too much oil because of the potato in it. Also, it may not puff up.
    • How to check oil is for frying? If you drop a tiny portion of dough, it comes on top steadily meaning oil is perfect for frying. If comes on top immediately then it is too hot. If it stays at the bottom for some time and comes on top very slowly meaning it is not hot enough.
    • Because kuttu generates the warmth in your body, it is advisable to serve with yogurt-based dishes.

    Nutrition

    Serving: 2poori | Calories: 289kcal | Carbohydrates: 16g | Protein: 2.7g | Fat: 24.9g | Saturated Fat: 3.3g | Cholesterol: 0mg | Sodium: 323mg | Potassium: 146mg | Fiber: 2.2g | Sugar: 0.6g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. sarop rawat

      October 17, 2015 at 10:03 am

      nece kutt uatta puri .....

      Reply
      • Kanan

        October 18, 2015 at 1:07 pm

        Thanks

        Reply

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