Kuttu ki puri recipe (Buckwheat poori)
US measuring cups are used (1 cup = 240 ml)
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 7 pooris
- ½ cup Kuttu ka atta (Buckwheat flour)
- 1 small or 1/3 cup Potatoes boiled, peeled and mashed
- Rock salt (sendha namak) to taste
- ¼ teaspoon Black pepper powder or to taste
- 2 tablespoons Water
- Oil for deep frying the pooris
If you have boiled, mashed potato handy, use that. Or boil in pressure cooker for 1-2 whistles or till the potato is soft.
Let it cool down to touch then peel the potato and discard the skin.
Mash it or grate it well. Make sure there are no chunks of potato in it. It should be smooth and mashed properly.
Making kuttu ki puri recipe:
Take kuttu ka atta in a bowl. Add salt and pepper. Mix well.
Add mashed potato. Mix it by rubbing between your fingers and thumb until it is incorporated well.
Now knead into a tight dough using warm water. Start with little water at a time. I used only 2 tablespoons of water.
Cover it and let it rest for 15 minutes.
After that divide the dough into 7 equal portions. make smooth ball and flatten it between your palm.
Work with one disc at a time. Dust it with dry flour very lightly and roll into 3 inch diameter circle.
Now heat the oil in a pan on medium-high heat for deep frying.
While oil is heating, roll few more puris and keep them on the plate.
Once oil is hot slide one rolled puri carefully. slightly press in circular motion using spatula, so it will puff up.
Once puffed and lightly browned, flip it and cook another side.
Then remove it to a paper towel lined plate using slotted spatula.
*Nutrition information is a rough estimate for 1 serving
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