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
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Kuttu ki Poori
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 Info (Approximate Values)
This Kuttu ki Poori post from the blog archives first published in September 2017 has been updated and republished on December 2022.
