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.
Servings 10 poories
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
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.
- I find this the best recipe to make kuttu ki poori with these measurements.
- Make sure potatoes are mashed nicely. If any lump then they will not puff up and absorb oil.
- Do not roll so thin or thick puris. As they tend to absorb oil.
- 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.
- Please consult your elders before trying on fasting days. Just in case if any ingredient is prohibited at your place.
Serving: 0g | Calories: 121kcal | Carbohydrates: 23g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 30mg | Potassium: 390mg | Fiber: 3g | Sugar: 2g | Vitamin A: 205IU | Vitamin C: 18mg | Calcium: 18mg | Iron: 1mg