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.
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❤️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.
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.
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.
💭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.
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
Kuttu Ki Puri (Poori)
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.
sarop rawat
nece kutt uatta puri .....
Kanan
Thanks