Kuttu ki Puri
Veg
Vegan
Small, deep-fried puris made from buckwheat (kuttu) flour — eaten during Navratri and Ekadashi fasts when wheat is forbidden. Slightly denser and earthier than wheat puri, served alongside singhara aloo sabzi or kuttu ki kadhi as the Brij fasting meal.
Cuisines
Rajasthani
Awadhi
Himachali
Banarasi
Kumaoni
Kashmiri
Delhi
Brij
Garhwali
Best for
Breakfast
Lunch
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 1 cup | kuttu ka atta (buckwheat flour) |
| 2 tablespoons | potato, boiled and mashed |
| 1 tablespoon | coriander leaves, chopped |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | green chili, finely chopped |
| — | salt to taste |
| — | water as needed |
| — | oil for deep frying |
Instructions
- 1 In a mixing bowl, combine kuttu ka atta, mashed potato, chopped coriander leaves, cumin seeds, chopped green chili, and salt.
- 2 Gradually add water and knead into a smooth and firm dough. The dough should not be too soft.
- 3 Divide the dough into small lemon-sized balls.
- 4 Roll each ball into a small circle of about 3-4 inches in diameter. Use a little dry flour if needed to prevent sticking.
- 5 Heat oil in a deep frying pan over medium heat.
- 6 Once the oil is hot, gently slide one puri into the oil.
- 7 Fry the puri until it puffs up and turns golden brown on both sides.
- 8 Remove the puri using a slotted spoon and drain excess oil on paper towels.
- 9 Repeat the process with the remaining dough balls.
- 10 Serve hot with yogurt or any curry of your choice.
Tips
Ensure the oil is hot enough before frying to get perfectly puffed puris.