Kuttu ki Puri is a deep fried Indian bread made with buckwheat flour and can be eaten during Hindu fasts or vrat. Vegan & gluten-free.
Kuttu ki poori are essentially the gluten-free version of regular poori. They have a nuttier taste and are slightly crisp in comparison.
My Mum adds potato, peanut powder and green chillies for extra flavour.
During fasts, flours such as rajgira, singhare and moraiyo flour are used to make all types of vrat recipes such as rajgira halwa, rajgira farali puri and moraiyo khichdi.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Buckwheat flour - aka kuttu ka atta. You can find it in South Asian grocery stores or it'll be available online.
Boiled potatoes - boiled potatoes help with binding the flour.
Roasted peanut powder - add texture and flavour. Skip for a nut-free vrecipe.
Green chilli paste
Rock salt sendha namak
Oil - to deep fry
Hayley's Tips
To make fluffy and well risen kutti ki puri that retain their softness for longer, you need to follow these few handy tips.
- The buckwheat flour must be as fresh as possible. Newly opened packets of flour yield the best results.
- Boiled potatoes helps to give a soft texture to the puris. Make sure potatoes are grated rather than mashed.
- Knead a stiff dough.
- Use parchment paper to roll out the pooris, and either use a rolling pin or press down with a flat bottomed stainless steel bowl. The puri shouldn't be too thick or too thin.
- Fry on medium heat. Too hot and they will crisp up too fast and burn.
Serving Suggestion
Serve kuttu puri alongside other vrat recipes such as farali dum aloo or farali potatoes.
Storage
Kuttu ki puri is best eaten immediately after preparing but they can be kept in an airtight container at room temperature for up to a day. Eat cold or reheat in the microwave or a few seconds.
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Kuttu Ki Puri
Equipment
- Mixing bowl
- Rolling Pin
- Frying pan
Ingredients
- 2 cup buckwheat flour kuttu ka atta/flour
- ½ cup boiled potatoes grated
- ¼ cup roasted peanut powder fine
- 1 tablespoon green chilli paste
- 2 tablespoon coriander chopped
- 1 teaspoon rock salt sendha namak
- oil to deep fry
Instructions
- Place buckwheat flour in a mixing bowl or wide plate.
- Add chilli paste, salt, peanut powder and coriander and grated boiled potatoes.
- Combine well, add water little by little water to knead a stiff but pliable dough.
- Allow the dough to rest for 10 minutes.
- Divide the dough into equal portions and make balls.
- Heat sufficient oil in a kadai and heat on medium heat.
- Place parchment paper on a worktop, put a dough ball on it, put another parchment paper on top and gently roll with the rolling pin or flatten with a flat based bowl.
- Make small round puri and carefully slip into the hot oil.
- Deep fry until golden on both sides and remove with a slotted spoon.
- Repeat the same procedure with the remaining dough.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in July 2016.
Niloufer Riyaz says
delicious puri..
jcookingodyssey says
thanks niloufer