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5 from 1 vote

kuttu ki poori

kuttu poori recipe - crisp and tasty pooris made with buckwheat flour for religious fasting or vrat.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: main course
Cuisine: north indian
Servings: 14 pooris
Calories: 93kcal
Author: Dassana Amit


  • 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


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.


Calories: 93kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Sodium: 169mg | Potassium: 98mg | Fiber: 1g | Calcium: 7mg | Iron: 0.7mg