Kuttu ki Poori | Kuttu puri Recipe | Vrat ki Puri | Buckwheat Puri Recipe
Kuttu ki Poori Recipe is a crispy and tasty puffed bread that is made during any fast/vrat like Navratri, Janmashtami, Mahashivratri, etc, and served with Potato Curry, Arbi Masala, Kaddu Sabzi, and Kuttu Boondi Raita.
Servings 12
Calories 143kcal
Ingredients
Kuttu Poori Ingredients:
- 2 cups Atta / Buckwheat Flour / Singhara Atta
- ¾ cup Boiled and grated Potato
- ¾ cup Boiled and grated Arbi
- 1 tsp Sendha Namak / Rock Salt
- 1 tbsp Warm Water
- Oil for deep frying
Instructions
How to make Kuttu Dough for Kuttu Puri:
- Firstly, take 2 cups of kuttu atta or flour in a Parat or big bowl.
- Method 1: "Dough for Kuttu Poori with Potato" - Further, add 1½ cups of boiled and grated potatoes and 1 tsp of sendha namak or rock salt.
- Method 2: "Kuttu Poori with Arbi and Potato" - Additionally, add ¾ cup of boiled and grated potatoes and ¾ cup of boiled and grated arbi/arvi, and 1 tsp of sendha namak or rock salt.
- After that, combine all the ingredients and Knead them into a smooth and stiff dough.
- If required, add 1 tbsp of warm water while kneading.
- Mix them well and knead them to make a smooth dough.
- If the dough looks dry then add some boiled and grated potatoes.
- Keep kneading this Kuttu ki Poori atta for about 2 minutes.
- Tip: The dough should not be sticky. Otherwise, you won’t be able to roll the poori.
- Finally, cover and keep the kuttu puri dough aside for 4-5 minutes.
How to make Kuttu Poori:
- After that, when the dough sets, grease your hands with some oil and knead it again.
- Further, divide into equal medium-sized smooth balls from the dough, and flatten between your palm one by one with the help of oil.
- Heat enough oil in a deep wok/Kadai.
- Now, take one puri atta ball and grease the rolling plate and rolling pin with some oil.
- Further, place the dough ball on the rolling plate and roll it out evenly.
- Make sure that kuttu ki puri is slightly thick. If you are unable to roll kuttu puris directly, then make use of two plastic sheets to roll pooris.
- To check if the oil is heated well, drop a small dough lump into it. If it floats immediately on the surface that means the oil is heated well.
- The Oil for frying the kuttu ki poori should be heated well otherwise puri will not puff up.
- When the oil is sufficiently hot then add one kuttu ki poori at a time and fry gently pressing down with the frying spoon or slotted spoon in a circular motion.
- Further, flip the sides and fry until it turns golden brown in color.
- After that, drain out the fried kuttu ki puri on a plate.
- Likewise, fry the rest of the kuttu pooris as well.
- Finally, serve these steaming hot puffy, and Crispy Kuttu ki Poori with aloo sabzi, kaddu ki sabji, or Arbi Sabzi.
Notes
- The color of the poori totally depends on kuttu flour's brand actually some flour is lighter in color while some are darker.
- Please mash the potatoes and arbi really well otherwise poori will not puff up.
- The dough of kuttu pooris should not be sticky. Otherwise, you won’t be able to roll the poori.