Kuttu ki puri Recipe (Navratri Special)

Kuttu ki poori 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.

Ingredients for kuttu ki poori

• 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 poori

1. First of all, boil potatoes and mash them nicely. There should not be any lump. Measure it for ½ Cup.
2. In a mixing bowl add atta, potatoes, ½ teaspoon cumin powder, and salt together.
3. using water knead a soft dough. Just keep it aside for 15 minutes.
4. Knead to a smooth dough. The dough should not be sticky. Otherwise, you won’t be able to roll the poori.
5. After the resting time, knead a couple of times to smooth out.
6. Break the dough into 10-12 pieces, and shape each into round, smooth balls, smearing your hands with some ghee, if it sticks.
7. On a rolling board, take a dough ball and spread some oil on both sides.
8. With a rolling pin, roll to a round circle. Roll all the balls, and keep ready for frying.
9. Add oil in kadhai and heat on medium flame.
10. 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 with 3-4 seconds.
11. Then gently slide one poori in the oil. Fry on medium flame.
12. Press gently with a slotted spoon in the centre, so that it puffs up.
13. Fry till you see that oil has stopped sizzling and the poori looks golden and crisp.
14. Turn it over and fry till a little darker on both sides.
15. Fry the second side also till it turns crisp and golden.
16. Transfer them on a kitchen towel to absorb extra oil. Similarly, fry the rest of the pooris.
17. Serve kuttu ki puri with vrat vali sabji or simply with curd.

Serving Suggestions

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 the 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.

Storing suggestions

Pooris always test best when serving hot. But you can always make ahead then store at room temperature for 1 day. Just microwave for 30sec to 1 min before serving.

Tips and Variations

• 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 potatoes are mashed nicely. If any lump then they will not puff up and absorb oil.
• 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)
•  If oil is not hot then puri will absorb too much oil because of the potato in it. Also, it may not puff up.

Nutrition

Also read: Kale Chane Recipe (Navratri Special)

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