Home Food Recipies Kuttu ki Poori Recipe | Vrat ki Poori Recipe | Buckwheat Flour Poori Recipe

Kuttu ki Poori Recipe | Vrat ki Poori Recipe | Buckwheat Flour Poori Recipe

11 min read
0
0
107
kuttu ki puri Gettintouch

Kuttu ki poori recipe with step by step photos. Crisp and tasty pooris made with buckwheat flour for fasting or vrat.

Kuttu ki poori recipe is made during religious fasting days like shivratri fast or ekadashi fast or navratri fasting. Buckwheat is known as kuttu in hindi language. Buckwheat flour or kuttu ka atta is one of the flours that is used during fasting time in North India. Singhare ka atta (water chestnut flour), rajgira ka atta (amaranth flour), sama ke chawal ka atta (barnyard millet flour) and arrowroot flour are also some of the flours that are used during fasting.

All these flours are healthy to make any type of bread and are gluten free too. Personally I like the taste of buckwheat and thus I liked the pooris too. They were crisp with a nice nutty flavor and tasted as good as regular pooris made with whole wheat flour.

Kuttu ki poori can be made plain just with the buckwheat flour or in combination with mashed potatoes. In this recipe I have not used boiled mashed potatoes as I was serving the pooris with a no onion no garlic potato curry – vrat wale aloo.

Buckwheat flour is not easily available in india, but buckwheat groats is. So I purchased some buckwheat groats online. Then in the mixie ground them to a flour. With the same recipe method, you can also make small kuttu roti or parathas.

You can serve these Kuttu ki pooris with aloo tamatar sabzi or vrat ka kadhi or arbi masala or khatta meetha kaddu or jeera aloo or pumpkin sabzi.

Do note that buckwheat is heaty. So if you or any family member has heat related physical issues, then avoid using buckwheat.

Kuttu ki poori recipe below:

Kuttu ki poori recipe

Kuttu ki poori recipe

Kuttu poori recipe – crisp and tasty pooris made with buckwheat flour for religious fasting or vrat.

COURSE: Main
CUISINE: North Indian
SERVINGS: 14 Pooris

PREP TIME: 15 Minutes
COOK TIME: 15 Minutes
TOTAL TIME: 30 Minutes

INGREDIENTS (1 cup = 250 ml)

  • 2 cups buckwheat flour OR 250 grams kuttu ka atta
  • ½ teaspoon cumin powder (jeera powder)
  • 1 teaspoon rock salt (sendha namak)
  • 1 cup hot boiling water
  • peanut oil for deep frying, >add as required

HOW TO MAKE RECIPE

Making dough for Kuttu ki poori

  1. Take 2 cups buckwheat flour (or 250 grams kuttu ka atta) in a large mixing bowl or a plate (parat).
  2. Add ½ teaspoon cumin powder and 1 teaspoon rock salt (sendha namak).
  3. With a spoon mix well.
  4. Now add 1 cup hot boiling water.
  5. With a spoon mix everything. Cover the pan and keep aside till the mixture cools down.
  6. Once the mixture has cooled down, begin to knead it. While kneading add warm water if required. 1 to 2 tablespoons of water can be added.
  7. Knead to a smooth dough. The dough should not be sticky. Otherwise you won’t be able to roll the pooris.

Making Kuttu ki poori:

  1. Make small or medium sized balls from the dough. Take a dough ball and spread some oil on both sides.
  2. With a rolling pin, roll to a round circle. You can keep the Kuttu pooris slightly thick, but do not make them thin.
  3. Heat oil for deep frying in a kadai or pan. Check the oil by adding a small piece of the dough in it. If it comes up steadily and gradually, the oil is hot enough for the pooris to be fried.
  4. Then gently slide poori in the oil. Fry on medium flame. The poori will come on the surface and also puff up.
  5. If the Kuttu poori does not puff, then gently nudge & press the surface with a slotted spoon, so that the poori puffs up.
  6. Fry till you see that oil has stopped sizzling and the Kuttu poori looks golden and crisp.
  7. Remove with a slotted spoon.
  8. place Kuttu ki pooris on paper towels to remove excess oil. Similarly fry the rest of pooris.
  9. Serve Kuttu ki poori hot with vrat ke aloo or dahi arbi or dahi aloo.

How to make Kuttu ki poori recipe:

1. Take 2 cups buckwheat flour (or 250 grams kuttu ka atta) in a large mixing bowl or a plate (parat).
making Kuttu ki poori recipe

2. Add ½ teaspoon cumin powder and 1 teaspoon rock salt (sendha namak).
making Kuttu ki poori recipe

3. With a spoon mix well. now add 1 cup hot boiling water.
making Kuttu ki poori recipe

4. With a spoon mix everything. Cover the pan and keep aside till the mixture cools down.
making Kuttu ki poori recipe

5. Once the mixture has cooled down, begin to knead it. While kneading add warm water if required. 1 to 2 tablespoons of water can be added if the dough looks dry.
making Kuttu ki poori recipe

6. Knead to a smooth dough. The dough should not be sticky. Otherwise you won’t be able to roll the pooris.
making Kuttu ki poori recipe

7. Make small or medium sized balls from the dough. Take a dough ball and spread some oil on both sides. With a rolling pin, roll to a round circle. You can keep the Kuttu ki pooris slightly thick, but do not make them thin. If you are unable to roll pooris directly, the use a ziplock bag or a plantain leaf (banana leaf) to roll pooris.
making Kuttu ki poori recipe

Frying Kuttu ki pooris:

8. Heat peanut oil for deep frying in a kadai or pan. Check the oil by adding a small piece of the dough in it. If it comes up steadily and gradually, the oil is hot enough for the pooris to be fried.
making Kuttu ki poori recipe

9. Then gently slide one poori in the oil. Fry on medium flame. The poori will come on the surface and also puff up.
making Kuttu ki poori recipe

10. If the Kuttu poori does not puff, then gently nudge & press the surface with a slotted spoon, so that the poori puffs up. Fry till you see that oil has stopped sizzling and the Kuttu ki poori looks golden and crisp. Then turn over the pooris with a slotted spoon.
making Kuttu ki poori recipe

11. Fry the second side also till it turns crisp and golden. remove with a slotted spoon. Once the pooris are golden & crisp remove with a slotted spoon draining extra oil in the kadai.
making Kuttu ki poori recipe

12. place Kuttu pooris on paper towels to remove excess oil. Similarly fry the rest of Kuttu pooris.
Kuttu poori recipe

13. Serve Kuttu ki poori hot with vrat ke aloo or dahi arbi or dahi aloo.

kuttu ki puri Gettintouch

 

Courtesy: source

Load More Related Articles
Load More By Kuldeep Singh
Load More In Food Recipies

Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also

Kalan Recipe, how to Make Kerala Style Kalan Recipe | Kalan Curry Recipe

Kalan recipe with step by step photos – kalan is a gravy based dish from the kerala cuisin…