Kuttu ki Puri aur aloo ki Sabji - a popular combination that makes the fasting days worthwhile. In this article, you will see Kuttu ki Puri recipe with step by step photos along with a video.
Kuttu ka atta is called Buckwheat flour in English and is naturally gluten-free as well as vegan.
Kuttu ki Puri or Vrat ki Puri is commonly made during Navratri vrat or Ekadashi or Shivratri. Just like Singhare ka aata, Kuttu Ka aata can be consumed during upvas or vrat. For those of us who don't know what Singhare ka atta means, it is basically water chestnut flour.
Along with Kuttu Ka Atta and Singhare Ka aata, you can also eat Rajgira ka atta (also known as amaranth flour in English), and Sama Ke Chawal Ka Atta (Barnyard Millet Flour) during fasting or upvas days.
Not just in North India, but all over India, Kuttu Ka Atta or Buckwheat flour is extremely popular. People make all kinds of recipes with Kuttu ka atta.
Another major benefit of using Kuttu ka atta is that it makes your Puri healthy and crispy. We generally use Maida or Whole Wheat Flour to make our puris. But, this Kuttu ka atta has a crispy, edgy, nutty sort of taste which is so healthy.
Ingredients you need to Make Kuttu Ki Puri?
- Kuttu Ka Atta (Buckwheat Flour) - 2 cup/250gm
- 2-Medium-sized Aloo (Potatoes) - boiled, peeled, and cooled down.
- Sendha Namak (Rock Salt)
- Boiling water - to make the dough.
- 1 Cup Shudh Ghee (Clarified Butter) - to fry the Kuttu Ki Puri.
What are the Benefits of Kuttu Ka Atta?
Since we are making Kuttu Ki Puri, it's important that we take into consideration these health benefits of Kuttu.
- Kuttu ka atta helps control Diabetes.
- Buckwheat Flour or Kuttu atta helps with weight loss. It has high fiber content that makes you feel full.
- Kuttu Ka atta has high Magnesium contents. Therefore, it helps lower blood pressure.
What are the Side Effects of Kuttu Ka Atta?
Though it's extremely healthy there are certain side effects that you should keep in mind.
- Some People have an allergy to buckwheat. If you are someone who is allergic to buckwheat then you should not consume buckwheat flour or consult your doctor before you consume it.
- Buckwheat or Kuttu takes time to digest. Since it has so much fiber therefore it takes time to digest.
- Because of the high fiber content in buckwheat, some individuals can feel bloating and gassy.
What to serve with Kuttu Ki Puri?
You can serve your kuttu ki Poori with vrat wale aloo tamatar ki sabji or enjoy this with vrat wale aloo jeera.
How to Make Kuttu Ki Puri? Kuttu ki puri kaise banti hai?
Kuttu Ki Poori can be made in just 5-Basic Steps. Let's quickly learn how to make it.
- Take 2 cups Kuttu ka atta (250gm) in a bowl.
- Add 2 Medium-sized boiled potatoes. (Make sure it has come down to room temperature)
- Add Sendha Namak or Rock salt and 1 cup of boiling water. (You can adjust the water as per requirement)
- In a Pan add 1 cup Ghee and when it gets hot, deep fry your Puri until it gets fluffy.
- Take it out and serve with Vrat wali Aloo ki Sabji.
Other Substitutions for this Recipe:
- SKIP ALOO - If you don't want you can skip aloo or Potatoes.
- FRY IN PEANUT OIL - If you feel frying them in ghee will make it too unhealthy, then fry them in badam ka tel or peanut oil instead.
- Add JEERA POWDER - Jeera Powder or Cumin Powder is gonna work really well. If you want to add Jeera Powder then add just ½ Teaspoon of Jeera Powder for 250gm of Kuttu Ka Atta.
Other Recipes for Vrat:
- Kuttu Ka Chila
- Sabudana Khichdi
- Sabudana Vada
- Apple Kheer
- Falhari Peanut Chutney
- Samvat Ke Chawal Ka Halwa
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Kuttu Ki Poori | Vrat Ki Poori
Equipment
- wok or kadhai
Ingredients
- 2 medium sized Boiled Potatoes
- 1 Tsp Sendha Namak (Rock Salt)
- 2 cup Kuttu Ka Atta or Buckwheat Flour 250gm
- 1 cup Boiling water
- 1 cup Ghee
Instructions
- Take Kuttu Ka Atta in a bowl. Add the Boiled Potatoes, Salt, and Boiling Water. Mash the Potatoes and Mix everything with your hands to make a soft dough.Allow the Dough to rest covered for 10-15 minutes.
- Grease your hands with Ghee. Take a small ball of the Kuttu Dough. Flat-it out with your Palms and once it's of edible size, throw it in hot ghee
- Allow the ghee to be smoking hot. Thow in the Pooris and fry until it rises. Serve hot with any dish of your choice