Kuttu ki Puri for Vrat
Kuttu or Buckwheat is widely consumed as flour (atta) in various parts of India during Navratri and other fasts. This Kuttu ki Puri is easy to prepare and tastes delicious when served with Vrat wale Aloo ki Subzi. Don’t forget to serve a glass of buttermilk (chaas) along with it as kuttu is heaty.
If you are looking for more fasting recipes, check out Dry fruit ladoo, Rajgira Paratha, Rajgira Halwa, Sabudana Khichdi, Sabudana Vada, Dahi Sabudana, Sweet Potato Kheer/ Shakarkandi ki Kheer and Aloo Jeera for Vrat.
- 1 cup buckwheat flour/ kuttu ka atta
- 1 medium sized potato/ aloo
- 1 tsp rock salt/ sendha namak or as per taste (use1/2 tsp for boiling the potato and ½ tsp for kneading the dough)
- Less than ¼ tsp freshly ground black pepper/ kali mirch
- 3 tsp oil /tel for kneading the dough
- 3 tsp water/ paani for kneading the dough or as required
- Dry buckwheat flour/ kuttu ka atta for rolling the puris
- Oil / Tel for frying the puris
Step by Step instructions to prepare Kuttu ki Puri:
- In a plate or mixing bowl, take kuttu ka atta (buckwheat flour).
- Add rock salt and freshly ground black pepper to it. Mix well.
- Add 2 tsp oil and mix well so that the oil gets evenly applied to the flour. This will make the puris crispy.
- Now add boiled, peeled and grated potato. If you are mashing the potato instead of grating, ensure that there are no lumps remaining in the potato. Note: I had added 1/2 tsp rock salt to the water while boiling the potato. This gives a nice taste to the potato.
- Mix the pottao well into the flour.
- Start kneading the dough while adding a spoonful of water at a time. In the video, I required around 3 tsp water for kneading the dough. Note: The dough needs to be firmer than the chapati dough and softer than the wheat flour puri dough. If the dough is too soft or too firm, the puris will not turn out good.
- Once the dough is ready, take a few drops of oil and knead the dough some more.
- Cover and keep the dough aside for 10 minutes.
- After 10 minutes, apply a few drops of oil to your hand and knead some more. Tip: Kuttu ka atta is sticky and applying some oil to the hand will prevent the dough from sticking to the hand.
- Heat oil simultaneously while making the dough balls and rolling the first puri.
- Apply a few drops of oil to the hands and make small dough balls for the puris.
- To roll the puri, press a dough ball gently gently in between the palms and apply some dry buckwheat flour on both its sides.
- Roll the puri gently keeping it slightly thick. Once the puri is rolled, gently lift it and drop it into the oil. Note: Check if the oil is hot enough by dropping a tiny piece of dough into it. If it pops up immediately that means the oil is hot enough.
- Once the puri is dropped into the oil, carefully keep pouring the hot oil on the puri as shown in the video. This will make the puri puff up. Note: Keep the gas flame on medium.
- Fry the puri till it turns light brown on both the sides. Be careful to take it out as soon as it starts turning light brown because the puri tends to get burnt immediately.
- Similarly roll and fry the other puris.
- Serve them hot 🙂
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WATCH KUTTU KI PURI VIDEO HERE: