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Kuttu Ki Poori Recipe | Kuttu Ke Atte Ki Puri Recipe | Vrat Ki Poori Recipe
Kuttu ki poori is a traditional upwas recipe in North India that is prepared during festivals. Watch the video recipe and follow the step-by-step procedure with images.
Kuttu ki poori is a traditional North Indian recipe that is prepared mainly for fasting during festivals. During festivals, only certain flours can be used and one of them is kuttu ka atta. Kuttu ki poori can be paired with any vrat ke side dishes.
Here are a few more vrat recipes like sukhi arbi, singhare ki poori, kaddu ki sabzi, vrat wale aloo, and aloo tamatar sabzi.
Buckwheat flour is gluten free and hence is considered good for health. Since there is no binding factor, we can use either arbi or aloo to bind the atta and make it into a dough.
Here, we are using boiled potatoes to make the pooris. The quantity of water added to make the dough is the most important and crucial part in this procedure. Too much water might never let the dough become tough and tight.
If you are keen on fasting for any of the festivals like Navratri, Ekadashi, Shivratri, etc., here is a perfect recipe with a video. Also, read the step-by-step procedure with images.
KUTTU KI POORI VIDEO RECIPE
Recipe By: Meena Bhandari
Recipe Type: Main Course
Serves: 7-8 pooris
-
Boiled potato (peeled & mashed) - 1
Rock salt - to taste
Kuttu ka atta (buckwheat flour) - 1 cup
Water - 1/6th cup
Oil - 1 tbsp + for frying
-
1. Add the boiled potato in a mixing bowl.
2. Add rock salt.
3. Add kuttu ka atta and mix well.
4. Add water little by little and knead it into a firm and tough dough.
5. Cover it with a lid and allow it to rest for half an hour.
6. Divide the dough into equal portions and roll these into small balls.
7. Grease the rolling pin with a tablespoon of oil.
8. Roll them into flat pooris with the rolling pin.
9. Heat oil in a pan for frying.
10. Add a poori in the oil.
11. Once it puffs up a little, flip it over to cook it on the other side.
12. Fry the poori until it turns brown and remove it from the stove.
13. Serve hot.
- 1. Add water only as required. In case it gets sticky, add more atta to make it into a tough dough.
- 2. If the dough expands and becomes loose after resting, Keep it in the refrigerator for 15 minutes till it becomes tight.
- 3. Arbi can also be used instead of the potatoes.
- Serving Size - 1 poori
- Calories - 133 cal
- Fat - 33 g
- Protein - 7 g
- Carbohydrates - 27 g
- Fibre - 3 g
STEP BY STEP - HOW TO MAKE KUTTU KI POORI
1. Add the boiled potato in a mixing bowl.
2. Add rock salt.
3. Add kuttu ka atta and mix well.
4. Add water little by little and knead it into a firm and tough dough.
5. Cover it with a lid and allow it to rest for half an hour.
6. Divide the dough into equal portions and roll these into small balls.
7. Grease the rolling pin with a tablespoon of oil.
8. Roll them into flat pooris with the rolling pin.
9. Heat oil in a pan for frying.
10. Add a poori in the oil.
11. Once it puffs up a little, flip it over to cook it on the other side.
12. Fry the poori until it turns brown and remove it from the stove.
13. Serve hot.
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