Specially made during fasting days, this Kuttu ki poori is so tasty and healthy apart from being gluten free. It can be made with or without boiled potatoes. In fasting days, Kuttu ka atta or buckwheat flour can be replaced by Rajgira or Singhare ka Atta as well. These pooris are extremely crisp and taste as good as regular pooris.
Kuttu atta is allowed in vrat along with few other flours (rajgira atta, singhare ka atta, arrowroot flour). So, this puri is safely consumed during vrat. Because kuttu generates the warmth in your body, it is advisable to serve with yogurt-based dishes.
INGREDIENTS KUTTU KI POORI
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½ cup Kuttu ka atta (Buckwheat flour)
•
1 small or 1/3 cup Potatoes boiled, peeled, and
mashed
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Rock salt (sendha namak) to taste
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¼ teaspoon Black pepper powder
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2 tablespoons Water (warm)
•
Oil for deep frying
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INSTRUCTIONS TO MAKE KUTTU KI POORI
- Take buckwheat flour, salt and pepper in a large deep bowl. Buy on Amazon
- Add mashed potatoes. Mix well using your fingertips.
- Now add warm water little at a time and start kneading the dough. The dough should be medium soft.
- Make sure it does not get sticky otherwise pooris would not be rolled properly. Cover and let it rest for 30 minutes.
- After the resting time, knead a couple of times to smooth out. Then divide into 7 equal portions. Make smooth balls and flatten between your palm.
- Take one flattened disc, and roll into about 3 inches diameter circle.
- Now heat the oil in a pan on medium heat. While the oil is heating, roll a few puris and keep them on a plate.
- Once the oil is hot, slice one rolled puri carefully. Slightly press in a circular motion using a spatula, so it will puff up.
- Once puffed, flip the puri and cook another side. Then remove it to a paper towel lined plate and repeat the same for rest.
Serve Kuttu ki poori immediately with dahi aloo or other fasting foods.
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