Kuttu Ki Poori | Vrat Ki Poori | Kuttu Ki Puri

Kuttu ki poori or buckwheat puri is a staple food during fasting like Navratri, Ekadashi. Crispy and flavorful kuttu pooris are commonly made in vrat or upwas in North India.

Kuttu ki poori is great with vrat vale aloo sabji or any vrat ki sabji or just with simple curd. Since kuttu has a tendency to generate heat in the body, it is preferred to serve with curd.

Buckwheat paratha(kuttu ka bherwa paratha), kuttu ki tikki, kuttu papdi chat, kuttu ka dahi bhalla are some more delicacies to enjoy in Navratri.

I grew up eating kuttu poori and kuttu pakora when my mother used to observe fast.

While making this kuttu poori I noticed it was way easy to make these as compared to rajgira(Amarnath flour) or singhada(water chestnut) flour. Perfect edges and no break while rolling.

Buckwheat flour puris are gluten-free in nature and if replace ghee with oil then make a vegan meal too.

Why you will love this recipe

• These are gluten-free & light on stomach
• Healthy & nutritious
• Filling & provided energy during fasting
• Fibre-rich & loaded with essential nutrients
• Easy & quick to make

Ingredients

These buckwheat puris with vrat ki aloo sabji is one of the yummy food in Navratri fasting days. It taste heavenly and satiated while breaking the fast.

Please check RECIPE CARD for detailed ingredients list with accurate measurement.

To make buckwheat poori

• Flour– kuttu flour is the easiest flour to handle as compared to rajgira or water chestnut flour.
• Vegetable– Mashed potato helps in binding the dough and helps while rolling out.
• Spices– sendha namak (rock salt), cumin seed powder
• Other ingredients– water to knead the dough, oil or ghee

To Make Vrat ki Aloo sabji

• Potato– I am using baby potatoes to make vrat ki alu sabji
• Tomato– In fasting days tomato is another commonly used ingredient.
• Spices– green chilies, roasted cumin seed powder
• Other ingredients– grated ginger, coriander leaves, water, oil to cook and sendha namak (rock salt)

NOTE- Please consult with your elders, it may be that some food may not allowed at you place. Just skip those ingredients and make.

How to make kuttu poori

Let see how to make kuttu ki poori or kuttu puri with vrat vali aloo sabji or vrat ki potato gravy.

To make kuttu poori

1. First of all, boil potato and mash them nicely. There should not be any lump. Measure it for 1/2 Cup.
2. In a mixing bowl add ingredients listed under “To make buckwheat poori” and using water knead a soft dough. Just keep it aside for 15 minutes.
3. Add oil in kadhai and heat on medium flame. After 15 minutes divide the dough in equal portions. I made 10 pooris with this quantity.
4. Apply little oil on the rolling surface and take one portion. Roll it into 2-3″ circle. Check oil should be hot enough to drop the rolled pooris. To check, just drop a little boondi like dough in the oil. This should come up on the surface with 3-4 seconds.
5. Gently slide the rolled poori and fry from both sides until golden brown.
6. Transfer them on a kitchen towel to absorb extra oil. Serve kuttu ki puris with vrat vali sabji or simply with curd.

To Make Vrat Ki Potato Gravy

1. Boil baby potatoes or normal potatoes. Peel them and keep ready.
2. In a pan heat oil. Add cumin seed and let them crackle.
3. Now add chopped green chilies, grated ginger. Stir for few seconds and then add chopped tomatoes.
4. Cook tomatoes till they are mushy. Finally add boiled potato, salt, and water. Mash them gently and adjust salt as per taste. Cook for 10 minutes on low flame.
5. Garnish with chopped green coriander and serve with vrat ki roti or paratha or pooris.

Serving suggestions

Serve this yummy kuttu ki poori with potato raita, or carrot raita, or peach chutney, or masala chaas, or apple raita, lauki ka raita.

This goes very well with vrat ki aloo sabji & plain homemade curd.

Storing suggestions

Pooris always test best when serving hot. But you can always make ahead then store at room temperature for 1 day. Just microwave for 30sec to 1 min before serving.

Having said so you can always make a soft dough and store in an airtight container for 3-4 days easily. Store it in an airtight container for up to three days in the fridge.

Tips & FAQ’s

1. I find this the best recipe to make kuttu ki poori with these measurements.
2. Make sure potatoes are mashed nicely. If any lump then they will not puff up and absorb oil.
3. Do not roll so thin or thick puris.  As they tend to absorb oil.
4. You can use rajgira or singhada flour to make these pooris, but I have not tried so can not say how they will come. Kuttu poori was less oily as you can see from the click and puffed up.
5. Please consult your elders before trying on fasting days. Just in case if any ingredient is prohibited at your place.

Here are some kuttu flour recipe or buckwheat flour recipes.

• Kuttu Ka Cheela(farali cheela)
• Vrat ki poori or Kuttu ki poori
• Kuttu ki Tikki(farali cutlet)
• Kuttu ka dahi bhalla (buckwheat flour dumplings in spicy yogurt sauce)
• Buckwheat flour crackers (kuttu ki papdi chaat)

Below are some Rajgira flour recipes

• Rajgira Paratha(falahari paratha)
• Farali french fries
• Simple rajgira paratha
• Farali Kothimbir vadi

You may also like other fasting food or vrat ka Khana

• SAMA RICE PARATHA
• VRAT KI ALOO CHAT/VRAT KE ALOO
• Vrat Ka Dosa
• Farali French Fries
• Lauki Ka Halva
• Sabudana Vrat Ki Khichdi

You can check all the farali recipes and make a meal plan for yourself during any fasting day. See this meal plan which I prepared for Navratri.

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I made this farali poori or kuttu ki poori for lunch as per my Navratri meal plan. This recipe going to be the part of Navratri recipes collection which you can refer as required. farali puri or kuttu puri is served as dinner on Navratri meal plan day 5.

Kuttu Ki Poori | Vrat Ki Poori | Kuttu Ki Puri

Bhawana

Kuttu ki poori or buckwheat puri is a staple food during fasting like Navratri, Ekadashi. Crispy and flavorful kuttu pooris are commonly made in vrat or upwas in North India. Kuttu ki poori is great with vrat vale aloo sabji or any vrat ki sabji or just with simple curd.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 25 mins

Cook Time 25 mins

dough Resting Time 15 mins

Total Time 50 mins

Course Breakfast, Main Course

Cuisine Indian

Servings 10 poories

Calories 121 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

To make buckwheat poori

• 1 cup kuttu flour (buckwheat flour)
• 1/2 cup mashed potato
• 1/2 cup mashed potato
• rock salt as per taste (sendha namak)
• 1 tsp cumin seed powder
• Water to knead the dough
• 1 tsp oil or ghee
• oil for deep frying

To Make Vrat Aloo Gravy

• 3 cup baby potato (already biled potatoes)
• 1 green chili chopped
• 2 big tomatoes chopped finely
• 1 tsp grated ginger
• 1 tsp cumin seed
• Handful green coriander finely chopped
• 2 cup water
• 1 tblsp oil
• sendha namak (rock salt) as per taste

Instructions

 

To make kuttu poori

• First of all boil potato and mash them nicely. There should not be any lump. Measure it for 1/2 Cup.
• In a mixing bowl add ingredients listed under “To make buckwheat poori” and using water knead a soft dough. Just keep it aside for 15 minutes.
• Add oil in kadhai and heat on medium flame. After 15 minutes divide the dough in equal portions. I made 10 pooris with this quantity.
• Apply little oil on rolling surface and take one portion. Roll it into 2-3″ circle. Check oil should be hot enough to drop the rolled pooris. To check, just drop a little boondi like dough in the oil. This should come up on the surface with 3-4 seconds.
• Gently slide the rolled poori and fry from both sides until golden brown.
• Transfer them on a kitchen towel to absorb extra oil. Serve kuttu ki puris with vrat vali sabji or simply with curd.

To Make Vrat Ki Potato Gravy

• Boil baby potatoes or normal potatoes. Peel them and keep ready.
• In a pan heat oil. Add cumin seed and let them crackle.
• Now add chopped green chilies, grated ginger. Stir for few seconds and then add chopped tomatoes.
• Cook tomatoes till they are mushy. Finally add boiled potato, salt, and water. Mash them gently and adjust salt as per taste. Cook for 10 minutes on low flame.
• Garnish with chopped green coriander and serve with vrat ki roti or paratha or pooris.

Notes

1. I find this the best recipe to make kuttu ki poori with these measurements.
2. Make sure potatoes are mashed nicely. If any lump then they will not puff up and absorb oil.
3. Do not roll so thin or thick puris.  As they tend to absorb oil.
4. You can use rajgira or singhada flour to make these pooris, but I have not tried so can not say how they will come. Kuttu poori was less oily as you can see from the click and puffed up.
5. Please consult your elders before trying on fasting days. Just in case if any ingredient is prohibited at your place.

Nutrition

Nutrition Facts

Kuttu Ki Poori | Vrat Ki Poori | Kuttu Ki Puri

Amount Per Serving (0 g)

Calories 121 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Cholesterol 1mg0%

Sodium 30mg1%

Potassium 390mg11%

Carbohydrates 23g8%

Fiber 3g13%

Sugar 2g2%

Protein 3g6%

Vitamin A 205IU4%

Vitamin C 18mg22%

Calcium 18mg2%

Iron 1mg6%

* The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

US Customary – Metric

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This is my entry for one ingredient 3 ways theme for BM