kuttu ki puri | vrat ki poori
Kuttu ki puri recipe with step by step photos. Kuttu or buckwheat plays a significant role in the food for fasts in India. This Kuttu Ki Puri is a crisp and tasty poori made with buckwheat flour or kuttu ka atta that can be easily prepared during fasts or vrats. The recipe is vegan and gluten free too.
Kuttu ke atte ki puri is made during religious fasting days like shivratri fast or Ekadashi fast or Navratri vrat. Buckwheat is known as kuttu in Hindi language.
Buckwheat flour or kuttu ka atta is one of the flours that is used during fasting time in North India.
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.
All these flours are healthy to make any type of bread and are gluten-free too. Personally, I like the taste of buckwheat and thus I liked the pooris too. They were crisp with a nice nutty flavor and tasted as good as regular pooris made with whole wheat flour. You can also make them during non-fasting days as these pooris taste good and for the health benefits of buckwheat.
Kuttu ki puri can be made plain just with the buckwheat flour or in combination with mashed potatoes. In this recipe, I have not used boiled mashed potatoes as I was serving the pooris with a no onion no garlic potato curry – Vrat wale aloo.
Buckwheat flour is not easily available in India, but buckwheat groats is. So I purchased some buckwheat groats online. Then in the mixie ground them to a flour. With the same recipe method, you can also make small Kuttu roti or paratha.
Apart from this recipe, you can also consider making Rajgira paratha, Singhare ke atte ki poori and Rajgira ki poori for fasting days.
You can serve Kuttu ke atte ki puri with Vrat ki aloo sabzi or Vrat ka kadhi or khatta meetha kaddu or Vrat ka jeera aloo or Pumpkin sabzi or vrat ki arbi curry.
Do note that buckwheat is heaty. So if you or any family member has heat related physical issues, then avoid using buckwheat.
How to make Kuttu ki Puri
1. Take 2 cups buckwheat flour (or 250 grams kuttu ka atta) in a large mixing bowl or a plate (parat).
2. Add ½ teaspoon cumin powder and 1 teaspoon rock salt (sendha namak).
3. With a spoon mix well.
4. Now add 1 cup of hot boiling water.
5. With a spoon mix everything. Cover the pan and keep aside till the mixture cools down.
6. Once the mixture has cooled down, begin to knead it. While kneading add warm water if required. 1 to 2 tablespoons of water can be added if the dough looks dry.
7. Knead to a smooth dough. The dough should not be sticky. Otherwise, you won’t be able to roll the poori.
8. Make small or medium sized balls from the dough. On a rolling board, take a dough ball and spread some oil on both sides.
9. With a rolling pin, roll to a round circle. You can keep the kuttu ki puri slightly thick, but do not make them thin. If you are unable to roll pooris directly, then make use of a ziplock bag or a plantain leaf (banana leaf) to roll pooris.
Frying kuttu ki poori
10. Heat peanut oil for deep frying in a kadai or pan. Check the oil by adding a small piece of dough in it. If it comes up steadily and gradually, the oil is hot enough for the pooris to be fried.
However If it comes up too fast, then the oil is very hot. If it comes up slowly, then the oil is not hot enough. Keep a medium temperature while frying.
11. Then gently slide one poori in the oil. Fry on medium heat.
12. It will come on the surface and also puff up.
12. If the poori does not puff, then gently nudge and press the surface with a slotted spoon, so that the poori puffs up.
13. Fry till you see that the oil has stopped sizzling and the poori looks golden and crisp.
14. Then turn over the pooris with a slotted spoon.
15. Fry the second side also till it turns crisp and golden. Remove carefully with a slotted spoon.
16. Once the pooris are golden and crisp remove with a slotted spoon draining extra oil in the kadai.
17. Place them on paper towels to remove excess oil. Similarly, fry the rest of the pooris. Reguate the heat while frying the pooris as needed.
18. Serve kuttu ke atte ki poori hot with vrat ke aloo 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.
More Ekadasi vrat recipes
Step by Step Photo Guide Above
Ingredients
- 2 cups buckwheat flour or 250 grams kuttu ka atta
- ½ teaspoon Cumin Powder
- 1 teaspoon rock salt (edible and food grade) (sendha namak)
- 1 cup hot boiling water
- peanut oil for deep frying, add as required
Instructions
making dough
- Take 2 cups buckwheat flour (or 250 grams kuttu ka atta) in a large mixing bowl or a plate (parat).
- Add ½ teaspoon cumin powder and 1 teaspoon rock salt (sendha namak).
- With a spoon mix well.
- Now add 1 cup hot boiling water.
- With a spoon mix everything. Cover the pan and keep aside till the mixture cools down.
- Once the mixture has cooled down, begin to knead it. While kneading add warm water if required. 1 to 2 tablespoons of water can be added.
- Knead to a smooth dough. The dough should not be sticky. Otherwise you won’t be able to roll the pooris.
making kuttu ki puri
- Make small or medium sized balls from the dough. Take a dough ball and spread some oil on both sides.
- With a rolling pin, roll to a round circle. You can keep the kuttu pooris slightly thick, but do not make them thin.
- Heat oil for deep frying in a kadai or pan. Check the oil by adding a small piece of the dough in it. If it comes up steadily and gradually, the oil is hot enough for the pooris to be fried.
- Then gently slide one poori in the oil. Fry on medium flame. It will come on the surface and also puff up.
- If the poori does not puff, then gently nudge & press the surface with a slotted spoon, so that the poori puffs up.
- Fry till you see that oil has stopped sizzling and the kuttu poori looks golden and crisp.
- Then turn over the poori.
- Fry the second side also till it turns crisp and golden. Remove with a slotted spoon.
- Place them on paper towels to remove excess oil. Similarly fry the rest of pooris.
- Serve kuttu ke atte ki puri hot with vrat ke aloo or dahi arbi or dahi aloo.
Nutrition
This Kuttu ki Poori post from the blog archives first published in September 2017 has been updated and republished on December 2022.
First time, the pooris came out very well. Thank you.
Nice to know and thanks for the feedback.
Can I freeze the rolled puris or refrigerate them and then fry them later?
I would not suggest as the pooris may absorb a lot of oil when frying.
Good.
I have been looking for a Kuttu puri recipe that would actually work. Almost all of them ask to add boiled potato. Now, if the potatoes are not super soft, the puris cannot be rolled, and they break.
When I first saw this recipe, I was skeptical as it did not call for boiled potatoes. The recipe TOTALLY works. For the very first in my life, I could roll the kuttu puris, and they puffed up so nicely. Thank you so much.
Yes agree that the if the potatoes are soft enough, the rolling part is not easy. Glad that the recipe worked for you. Thanks for the feedback and the rating.
Precise instructions, turned out perfect. Seems like I know you and you are teaching me at home
Thanks Padmini
Ever since I was declared gluten intolerant I miss my pooris. Tried buckwheat flour but gets sticky and cant roll it. This is really tricky. Please help explain more. Secondly we do get buckwheat flour readily available in Dubai but its brownish colour the Indian shops have similar to yours the yellowish. So what is the difference if there is any
try adding less water. the dough won’t be sticky. another method is to add some boiled mashed potatoes in the buckhwheat flour. then mix and knead to a dough. you may need to add no water or very less water as the moisture from the potatoes will help in binding the flour.
i guess its the type of buckwheat available locally. water, soil, climate etc do make a difference.
Hi
Plz share the procedure of making rajgeera flour, singhara flour and buckwheat flour from scratch at home. So that we need not buy these from mkt as most of them are adultered. Plz make a separate post so that we can have pure flours.
thanks for this suggestion. i will add method is due course of time. i usually make these flours at home with the grains in a mixer-grinder.
Superb recipe!
Thanks Akshaya
Dassana,
I am unable to spot the ‘search this website’ feature on the home page of the blog…
(You may delete this comment since it’s unrelated to the recipe)
ruchi i am not deleting your comment ????. its not coming due to some technical reasons. but it is there in the background of the website. the menu bar on top left hand side also has search, so you can use this search option till we enable the search feature on the home page. if you click on this menu option it opens up and you can see the search button there.