Kuttu Ki Poori Recipe | Vrat Ki PooriPin

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Kuttu Ki Poori Recipe | Vrat Ki Poori

Crisp and tasty Kuttu Ki Poori Recipe | Vrat Ki Poori made with buckwheat flour for fasting or vrat is Gluten-free and vegan.

Buckwheat flour or kuttu ka atta is one of the flours consumed during fasting periods in North India. There are several ways of making kuttu ki poori.

Some recipes use buckwheat flour or sooji/ Rava with all-purpose flour (maida) and some without maida. Today’s recipe uses only buckwheat flour and is gluten-free, vegan as well as nut-free.

Rajgira ka atta (amaranth flour), Singhare ka atta (water chestnut flour), sama ke chawal ka atta (barnyard millet flour), and arrowroot flour are additionally some of the flours that are consumed throughout religious fasting days.

You can make bread with any of these flour, and they are all gluten-free. My taste for buckwheat influenced my liking of the pooris. Pooris made with whole wheat flour were as crisp and nutty as regular pooris.

They are very easy to make too. It takes just 30 minutes, and it is a complete meal on its own. Serve with yogurt or pickle. You can also serve this kuttu ki poori with soups or salads. I served them with some cucumber raita which was a perfect combination!

Kuttu ki poori is a perfect meal for vegetarians during fasting days. It has the goodness of buckwheat, lentils, and veggies to provide you with all-round nutrition.

Rajgira ka atta (amaranth flour), can be made plain with buckwheat flour or in combination with mashed potatoes. As I was serving the pooris with a no onion no garlic potato curry – Vrat wale aloo – I have not used boiled, mashed potatoes.

It is difficult to find buckwheat flour in India, but it is possible to get buckwheat groats. My next step was to purchase some buckwheat groats online. In the mixer, grind them to a flour. Kuttu roti or paratha can also be made using the same recipe method.

For fasting days, you can also make Rajgira paratha, Singhare ke atte ki poori, and Rajgira ki poori.

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Kuttu Ki Poori Recipe | Vrat Ki Poori

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    How To Make Kuttu Ki Poori Recipe | Vrat Ki Poori

    Kuttu Ki Poori Recipe | Vrat Ki PooriPin
    Kuttu Ki Poori Recipe | Vrat Ki Poori

    Prep Time: 15 mins
    Cook Time: 15 mins
    Total Time: 30 mins

    Cuisine: North Indian
    Course: Main Course
    Yield: 14 servings
    Author: Ranjeeta Nath Ghai

    Ingredients

    Cooking Instructions

    Making Dough

    1. Take 2 cups buckwheat flour in a large mixing bowl or a plate (parat).
    2. Add ½ tsp cumin powder and 1 tsp rock salt/sendha namak and mix well with a spoon. 
    3. Add 1 cup hot boiling water and mix everything with a spoon. Put a lid on the pan and let it cool until it is cool enough to handle.
    4. Start kneading the mixture once it has cooled. While kneading add warm water if required. 1 to 2 tbsp of water can be added if needed.
    5. Make a smooth dough by kneading. There should be no stickiness to the dough. It’s impossible to roll the poori otherwise.

    Making Kuttu Ki Puri

    1. Make small or medium-sized balls from the dough. To avoid sticking smear some oil on both sides of the dough ball.
    2. Gently roll the dough in a circle with a rolling pin. Kuttu pooris can be slightly thick, but not too thin.
    3. Heat the oil for deep-frying in a Kadai or pan, . Put a small piece of dough into the oil and see how it reacts. Do an oil check- oil is hot enough to fry pooris if it rises steadily and gradually.
    4. Once the oil is hot, slide a poori in it gently. If you fry it on a medium flame, it will puff up and come to the surface.
    5. Pooris that don’t puff up should be gently nudged & pressed with a slotted spoon until they puff in.
    6. Cook till the oil stops sizzling and the kuttu poori looks golden and crisp and turn over the poori.
    7. Make sure the second side is crisp and golden as well. Use a slotted spoon to remove.
    8. To remove excess oil, place them on paper towels. Similarly, fry the rest of pooris.
    9. Kuttu ke atte ki puri should be served hot with vrat ke aloo or dahi arbi or dahi aloo.

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      Quick Overview
      Kuttu Ki Poori Recipe | Vrat Ki PooriPin

      Recipe Name: Kuttu Ki Poori Recipe | Vrat Ki Poori

      Author: Ranjeeta Nath Ghai

      Description: Crisp and tasty Kuttu Ki Poori Recipe | Vrat Ki Poori made with buckwheat flour for fasting or vrat is Gluten-free and vegan.

      Preperation time: 15M

      Cook Time: 15M

      Total Time: 30M

      Type: Breakfast, Lunch, Dinner

      Recipe Yield: 14 servings

      Recipe Ingredients: 2 cups (250 grams) kuttu ka atta, ½ tsp cumin powder, 1 tsp sendha namak, 1 cup hot boiling water, peanut oil/olive oil for deep frying

      Recipe Instructions: Make small or medium-sized balls from the dough. To avoid sticking smear some oil on both sides of the dough ball. Gently roll the dough in a circle with a rolling pin. Kuttu pooris can be slightly thick, but not too thin. Heat the oil for deep-frying in a Kadai or pan, . Put a small piece of dough into the oil and see how it reacts. Do an oil check- oil is hot enough to fry pooris if it rises steadily and gradually. Once the oil is hot, slide a poori in it gently. If you fry it on a medium flame, it will puff up and come to the surface. Pooris that don’t puff up should be gently nudged & pressed with a slotted spoon until they puff in. Cook till the oil stops sizzling and the kuttu poori looks golden and crisp and turn over the poori. Make sure the second side is crisp and golden as well. Use a slotted spoon to remove. To remove excess oil, place them on paper towels. Similarly, fry the rest of pooris. Kuttu ke atte ki puri should be served hot with vrat ke aloo or dahi arbi or dahi aloo.

      Recipe Cuisine: Indian

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      • Safe to Eat While Fasting
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