Kuttu ke Puri (कूटु के आटे की पूरी) is something which is most commonly consumed during the days of religious fasting e.g. Navratri, Shivratri, Ekadashi. This buckwheat flour poori (puffed bread) is not much different from normal puri, except that here I add grated boiled potato in the dough for that added flavour. There are few other flours like Amaranth (Rajgira) flour and Water chestnut (singhara) flour, which can be used to make fasting (vrat) food. Here I am sharing the step by step pictorial recipe of Buckwheat flour poori.
Kuttu Ki Poori Recipe | Buckwheat Flour Puri Recipe
Kuttu flour is relatively easier to work with compared to Amaranth or Water chestnut. Another secret why I add potato is to make the dough hold its shape and not crumble while cooking.
Kuttu Ki Poori Recipe | Buckwheat Flour Poori | Your Food Fantasy
Whilst you looking for other fasting food, have a look at this page where where I have compiled more than 10 fasting food combinations. You may like to serve these Kuttu Puries with gravy based Potato curry, a perfect combination for your fasting meal.
Kuttu (Buckwheat flour) poori recipe
- 1 Cup Kuttu ka atta / Buckwheat flour
- 2 Boiled Potatoes Small Sized
- 1/2 Teaspoon Rock Salt Can you normal salt if not making for fast
- 1/4 Teaspoon Black pepper powder Can you normal salt if not making for fast
- Oil For Deep Frying
- First of all, in a mixing bowl either grate or mash the boiled potatoes. Now add kuttu flour, salt and pepper powder to it.
- Mix them well and knead them to a firm and tight dough. Remember not to use any water while kneading otherwise you won’t be able to roll the dough.
- Heat the oil in a kadhai on medium flame. Divide the dough into equal parts and make balls of them.
- Now take one ball and roll it into approx 3 inch diameter circle with the help of rolling pin. Similarly roll all other balls of dough.
- Deep fry them in the hot oil until they are nice brown in colour from both sides.
- Take them out from pan and serve them hot, with curry of your choice.
- Your dough should be tight not soft.
- Knead the dough same time when you planning to fry them. Do not keep the dough for long otherwise it will turn soft.
- Always fry them on medium flame.
If you like Kuttu / Buckwheat flour, you may like to try out this Kuttu Dosa / Pancake recipe.