kuttu ki poori recipe | vrat ki poori recipe | how to make kuttu poori

kuttu ki poori recipe with step by step photos. crisp and tasty pooris made with buckwheat flour for fasting or vrat.

kuttu ki poori recipe

kuttu ki poori recipe is made during religious fasting days like shivratri fast or ekadashi fast or navratri fasting. 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 fasting.

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.

kuttu ki poori 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 these kuttu ki poori with vrat ki aloo sabzi or vrat ka kadhi or khatta meetha kaddu or vrat ka jeera aloo or pumpkin sabzi.

do note that buckwheat is heaty. so if you or any family member has heat related physical issues, then avoid using buckwheat.

if you are looking for more ekadasi vrat recipes then do check:

kuttu ki poori

5 from 1 vote
Author:Dassana Amit
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
Course:main course
Cuisine:north indian
Calories: 93kcal
Servings (change the number to scale):14 pooris
kuttu poori recipe - crisp and tasty pooris made with buckwheat flour for religious fasting or vrat.

INGREDIENTS FOR kuttu ki poori

(1 CUP = 250 ML)
  • 2 cups buckwheat flour OR 250 grams kuttu ka atta
  • ½ teaspoon cumin powder (jeera powder)
  • 1 teaspoon rock salt (sendha namak)
  • 1 cup hot boiling water
  • peanut oil for deep frying, add as required

HOW TO MAKE kuttu ki poori

making dough for kuttu ki poori

  • 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 poori

  • 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.
  • the poori will come on the surface and also puff up.
  • if the kuttu 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 kuttu ki poori on paper towels to remove excess oil. similarly fry the rest of pooris.
  • serve kuttu ki poori hot with vrat ke aloo or dahi arbi or dahi aloo.
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how to make kuttu ki poori

1. take 2 cups buckwheat flour (or 250 grams kuttu ka atta) in a large mixing bowl or a plate (parat).

making kuttu ki poori recipe

2. add ½ teaspoon cumin powder and 1 teaspoon rock salt (sendha namak).

making kuttu ki poori recipe

3. with a spoon mix well.

making kuttu ki poori recipe

4. now add 1 cup hot boiling water.

making kuttu ki poori recipe

5. with a spoon mix everything. cover the pan and keep aside till the mixture cools down.

making kuttu ki poori recipe

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.

making kuttu ki poori recipe

7. knead to a smooth dough. the dough should not be sticky. otherwise you won’t be able to roll the pooris.

making kuttu ki poori recipe

8. make small or medium sized balls from the dough. take a dough ball and spread some oil on both sides.

making kuttu ki poori recipe

9. with a rolling pin, roll to a round circle. you can keep the kuttu ki pooris slightly thick, but do not make them thin. if you are unable to roll pooris directly, the use a ziplock bag or a plantain leaf (banana leaf) to roll pooris.

making kuttu ki poori recipe

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 the dough in it. if it comes up steadily and gradually, the oil is hot enough for the pooris to be fried.

making kuttu ki poori recipe

11. then gently slide one poori in the oil. fry on medium flame.

making kuttu ki poori recipe

12. the poori will come on the surface and also puff up.

making kuttu ki poori recipe

12. if the kuttu poori does not puff, then gently nudge & press the surface with a slotted spoon, so that the poori puffs up.

making kuttu ki poori recipe

13. fry till you see that oil has stopped sizzling and the kuttu ki poori looks golden and crisp.

making kuttu ki poori recipe

 

14. then turn over the pooris with a slotted spoon.

making kuttu ki poori recipe

15. fry the second side also till it turns crisp and golden. remove with a slotted spoon.

making kuttu ki poori recipe

16. once the pooris are golden & crisp remove with a slotted spoon draining extra oil in the kadai.

making kuttu ki poori recipe

17. place kuttu pooris on paper towels to remove excess oil. similarly fry the rest of kuttu pooris.

kuttu poori recipe

18. serve kuttu ki poori hot with vrat ke aloo or vrat ki dahi arbi or vrat ke dahi aloo.

kuttu poori recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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10 comments/reviews

  1. Precise instructions, turned out perfect. Seems like I know you and you are teaching me at home5 stars

  2. 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.

  3. 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.

  4. 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.