Kuttu ki puri recipe or buckwheat puri is a staple food like Navratri, or Ekadashi during fasting. Crispy and flavorful kuttu pooris are commonly made in vrat or upwas in North India.
Kuttu atta is known as Buckwheat flour in English. The buckwheat flour is gluten-free, so this buckwheat poori is GF and vegan.
Singhare ka atta (water chestnut flour), rajgira ka atta (amaranth flour), sama ke chawal ka atta (barnyard millet flour), and arrowroot flour are also some of the flours that are used during religious fasting days.
Kuttu ki puri can be made plain just with buckwheat flour or in combination with mashed potatoes and I was serving the pooris with a no onion no garlic potato curry – Vrat wale aloo.
Made with ‘sendha namak’ or rock salt, which is specially used in making vrat food. Kuttu ki puri has buckwheat flour mixed with potatoes and salt and deep-fried till crisp.
Health Benefits of Kuttu Ki Puri
Besides its delightful taste, Kuttu Ki Puri offers a plethora of health benefits that make it an excellent addition to any diet. Some of the key advantages include:
1. Gluten-Free Goodness:
Kuttu flour is naturally gluten-free, making it an ideal choice for individuals with gluten sensitivities or celiac disease.
2. Rich in Essential Nutrients:
Kuttu flour is a rich source of essential nutrients like protein, fiber, iron, and several vitamins, contributing to a well-balanced diet.
3. Improved Digestion:
The high fiber content in Kuttu Ki Puri aids in better digestion and helps alleviate digestive issues.
4. Energy Booster:
The presence of complex carbohydrates provides a sustained release of energy, keeping you energetic throughout the day.
Kuttu flour contains healthy fats that promote heart health and may help in maintaining cholesterol levels.
6. Regulates Blood Sugar:
Kuttu flour has a low glycemic index, which can help in managing blood sugar levels, making it suitable for diabetics.
Ingredients for kuttu ki puri
- 240 gms kuttu ka atta
- ½ cup mashed potato
- 1 tsp sendha namak (rock salt)
- ½ teaspoon cumin powder
- Ghee (to deep fry)
- Water (to knead)
Instructions for kuttu ki puri
- First of all, boil potatoes and mash them nicely. There should not be any lump. Measure it for ½ Cup.
- In a mixing bowl add atta, potatoes, ½ teaspoon cumin powder, and salt together.
- using water knead a soft dough. Just keep it aside for 15 minutes.
- Knead to a smooth dough. The dough should not be sticky. Otherwise, you won’t be able to roll the poori.
- After the resting time, knead a couple of times to smooth it out.
- Break the dough into 10-12 pieces, and shape each into round, smooth balls, smearing your hands with some ghee, if it sticks.
- On a rolling board, take a dough ball and spread some oil on both sides.
- With a rolling pin, roll to a round circle. Roll all the balls, and keep them ready for frying.
- Add oil to kadhai and heat on medium flame.
- Check oil should be hot enough to drop the rolled pooris. To check, just drop a little boondi-like dough in the oil. This should come up on the surface in 3-4 seconds.
- Then gently slide one poori in the oil. Fry on medium flame.
- Press gently with a slotted spoon in the center, so that it puffs up.
- Fry till you see that the oil has stopped sizzling and the poori looks golden and crisp.
Turn it over and fry till a little darker on both sides.
Fry the second side also till it turns crisp and golden.
- Transfer them to a kitchen towel to absorb extra oil. Similarly, fry the rest of the pooris.
- Serve kuttu ki puri with vrat vali sabji or simply with curd.
Serve kuttu ki puri with dahi arbi, suran sabji or dahi aloo. Serve kuttu ki puri with vrat vali sabji or simply with curd.
It can be served with farali kadhi or vrat ki kadhi. Because kuttu generates warmth in your body, it is advisable to serve with yogurt-based dishes.
Serve kuttu ke atte ki poori hot with Vrat ke aloo or kale chane recipe or Vrat ki dahi arbi or Vrat ke dahi aloo or Vrat ki kadhi or any other curry dish that is made for religious fasting days.
Pooris always test best when serving hot. But you can always make it ahead and then store it at room temperature for 1 day. Just microwave for 30 sec to 1 min before serving.
Tips and Variations
- Some buckwheat flour is darker in color while some is lighter. So whatever type and brand you are using, the color may vary.
- Make sure the potatoes are mashed nicely. If any lump then they will not puff up and absorb oil.
- Roll the puri to an 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)
- If oil is not hot then puri will absorb too much oil because of the potato in it. Also, it may not puff up.
Q1: Can I use regular salt instead of rock salt in the recipe?
A3: Ideally, it is recommended to use rock salt (sendha namak) during fasting periods as it aligns with the dietary restrictions observed on those occasions. However, if you’re making Kuttu Ki Puri on regular days, you can use regular salt as well without compromising the taste.
Q2: How do I store the leftover Kuttu Ki Puris?
A4: To store the leftover Kuttu Ki Puris, allow them to cool down to room temperature. Then, place them in an airtight container or a zip-lock bag to prevent them from turning soggy. They can be kept at room temperature for up to 1-2 days or refrigerated for 3-4 days. Reheat them in a pan or microwave before serving.
Q3: Can I freeze the Kuttu Ki Puris for later use?
A5: Yes, you can freeze the Kuttu Ki Puris for later use. After frying the puris, allow them to cool completely. Then, stack them with parchment paper between each puri to avoid sticking. Place them in an airtight container or a freezer-safe zip-lock bag and store them in the freezer for up to a month. Thaw them at room temperature or reheat them before serving.
Q6: What are some delicious accompaniments to serve with Kuttu Ki Puri?
A6: Kuttu Ki Puri pairs well with various accompaniments. Some popular choices include:
- Potato Curry: A mildly spiced potato curry complements the puris and adds a burst of flavor to the meal.
- Yogurt: Serve the puris with chilled yogurt (dahi) to balance the flavors and provide a cooling effect.
- Green Chutney: A tangy and spicy green chutney made with coriander, mint, and green chilies adds a zing to the dish.
- Tamarind Chutney: The sweet and tangy taste of tamarind chutney enhances the overall experience of relishing Kuttu Ki Puri.
Q4: Can I use other flour instead of Kuttu flour for the puris?
A7: While Kuttu flour is traditionally used for making these puris, you can experiment with other gluten-free flours like water chestnut flour (singhare ka atta) or amaranth flour (rajgira ka atta) to add variety to the recipe. However, keep in mind that the taste and texture may vary slightly.
In conclusion, Kuttu Ki Puri is not only a scrumptious delicacy but also a highly nutritious choice for any day of the year. Its gluten-free nature and rich nutrient profile make it a perfect option for those with dietary restrictions or health-conscious individuals. By following the easy-to-make recipe provided above, you can relish the delightful taste and reap the numerous health benefits of Kuttu Ki Puri.