Buckwheat flour or kuttu ka atta is a popular ingredient in many north indian fasting recipes. Kuttu atta recipes like kuttu ke pakode, kuttu ka cheela etc are prepared and served in vrat ki thaali. Kuttu ke atte ke poori used to be served with vrat ki aloo sabji in my grandmother house and it is truly one heavenly combo. These satvic pooris are popular on Shivratri, Jananamashtami or other hindu fasting days. The poori have a crispy nutty texture and once deep fried they remain crispy for long. You can pack them for travel or for tiffins too. Always serve any kuttu recipe with yogurt or dairy. My grandmother used to advice it since buckwheat flour has a tendency to heat up the gut. Pairing it with cooling dairy balances it out. You can serve these kuttu pooris with vrat ki aloo sabzi and a bowl of yogurt. Since rules of fasting differ from family to family, please check with elders in your family about what’s allowed.
Ingredients
You need just 4-5 ingredints for this poori recipe.
Kuttu Ka Atta- Buckwheat flour. Can be easily found in indian stores or in american stores (gluten free aisle)Cumin Powder- Can be skipped if you wish. However it does add a nice flavor. Raw Banana or Green Plantain - Or Taro root or boiled potato or sweet potato. Any starchy vegetable will do. Sendha Namak- Indian vrat dishes are prepared using sendha namak or rock salt. Oil for frying
Do Use A Starchy Vegetable
Kuttu Atta on its own is pretty dry in texture. Yes, you definitely can make poori dough with just the flour and water, however adding a starchy vegetables (mostly tubers)while making a dough has advantages as below. You may choose any kind of vegetable you like. My grandmother used potatoes, raw banana or boiled taro root (arbi). You can use sweet potatoes as well, since its just a small quantity, it wont make the poori sweet. Fine grate, not mash the vegetables.
How To Make Kuttu Puri (Step Wise Pictures)
Deep Frying Kuttu Pooris
Tips for Puffed Kuttu Pooris
Finely grate the vegetable that you are using. I avoid mashing because sometimes chunks remain. Use a grater. When you are making the dough, add water slowly. Make a firm dough to start with. After resting, check and feel the dough and then if needed, you can always make it soft by adding a little water. The dough of kuttu poori is not as tight as that of regular atta poori. If you make very firm dough, neither you will be able to roll to properly plus the poori will be dry and hard. While rolling, dont roll thin pooris else they will tear. Since buckwheat has no gluten, it doesnt have that sort of elasticity as wheat. If you roll thin, the pooris will crack. If you want, you can use the same recipe with half kuttu atta and half singhare atta (chestnut flour).
