Kuttu Ki Poori | Vrat Ki Poori | Kuttu Ki Puri | Navratri Meal Plan Day 5

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.

I grew up eating kuttu poori and kuttu pakora when my mother used to observe fast. Buckwheat flour puris are gluten-free in nature and if replace ghee(clarified butter) with oil then makes a vegan meal too. 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.

You may also like other fasting food or vrat ka Khana

Vrat Ki Papdi Chat
SAMA RICE PARATHA
VRAT KI ALOO CHAT/VRAT KE ALOO
Vrat Ka Dosa
Farali French Fries
Kuttu Ka Cheela(farali cheela)
Lauki Ka Halva
Kuttu ki Tikki(farali cutlet)
Sabudana Vrat Ki Khichdi

If you try this recipe then we would love to see your creation. Do share a photo with us on code2cook2017@gmail.com or tag me at Instagram @code2cook using hashtag #code2cook.

To make kuttu ki pooris first boil potatoes and mash them nicely without any lump. Add mashed potato in flour along with rock salt (sendha namak), cumin seed powder and little ghee or oil. Knead a soft dough and roll out. So let see how to make kuttu ki poori or kuttu puri with vrat vali aloo sabji or vrat ki potato gravy.

Kuttu Ki Poori With Vrat Ki Aloo Sabji

Ingredient                                                             3 Serving

To make buckwheat poori
1 Cup kuttu flour (buckwheat flour)
1/2 Cup mashed potato
Salt as per taste
1 Tsp cumin seed powder
Water to knead the dough
1 Tsp oil or ghee (clarified butter)

To Make Vrat Aloo Gravy
3 Cup baby potato
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)

Method

1. 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.
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 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.
7. To Make Vrat Ki Potato Gravy– Boil baby potatoes or normal potatoes. Peel them and keep ready.
8. In a pan heat oil. Add cumin seed and let them crackle.
9. Now add chopped green chilies, grated ginger. Stir for few seconds and then add chopped tomatoes.
10. 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.
11. Garnish with chopped green coriander and serve with vrat ki roti or paratha or pooris.

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 a dinner on Navratri meal plan day 5.

Note

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.

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Kuttu Ki Poori | Vrat Ki Poori | Kuttu Ki Puri | Navratri Meal Plan Day 5

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.

If you love the recipe, do rate us by CLICKING on STARS

5 from 6 votes

Print Pin Rate

Course: Breakfast, Main Course

Cuisine: Indian

dough Resting Time: 15 minutes

Servings: 3 Serving

Author: Bhawana

Ingredients

To make buckwheat poori

• 1 Cup kuttu flour (buckwheat flour)
• 1/2 Cup mashed potato
• 1/2 Cup mashed potato
• Salt as per taste
• 1 Tsp cumin seed powder
• Water to knead the dough
• 1 Tsp oil or ghee (clarified butter)

To Make Vrat Aloo Gravy

• 3 Cup baby potato
• 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)

Tried this recipe? Follow us on FacebookPlease let me know how it turned out for you! Leave a comment below and share a picture on @Code2cook or tag ##code2cook!

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.

Did you make this recipe?Please let me know how it turned out for you! Leave a comment below and share a picture on@code2cook or tag #code2cook!

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 Facts

Kuttu Ki Poori | Vrat Ki Poori | Kuttu Ki Puri | Navratri Meal Plan Day 5

Amount Per Serving (0 g)

Calories 0

% Daily Value*

Fat 0g0%

Saturated Fat 0g0%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg0%

Sodium 0mg0%

Potassium 0mg0%

Carbohydrates 0g0%

Fiber 0g0%

Sugar 0g0%

Protein 0g0%

Vitamin A 0IU0%

Vitamin C 0mg0%

Calcium 0mg0%

Iron 0mg0%

* 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.

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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This is my entry for one ingredient 3 ways theme for BM #93 Week3 Day2. I chose kuttu flour to use in three ways.