About Kuttu ki Poori Recipe
Kuttu ki Poori ki Recipe | Kuttu puri Recipe | Vrat ki Puri Recipe | Puffed Buckwheat Bread Recipe | How to make kuttu poori for Navratri Fast / Vrat with step by step photos and Video:
Kuttu Poori Recipe is a crispy and tasty puffed bread that is made during any fast or vrat or upwas like Navratri, Janmashtami, Mahashivratri, etc, and served with Potato Curry, Arbi Masala, Kaddu Sabzi, and Kuttu Boondi Raita.
Your family will like this delicious and perfect Indian Navratri Thali and you can also add Navratri Dessert in this Vrat Thali like Makhana Kheer, or Khoya Meeng Burfi. For starters, you can also add fruit chaat for navratri.
Any Fast or vrat is incomplete without Kuttu Atta Recipes or Buckwheat Flour Recipes. These Kuttu ki poori Recipes can be made in two different types.
- Kuttu Poori Recipe with Potato
- Kuttu Poori Recipe with Arbi and Potato
Mostly Kuttu ki Puris Recipe is made with kuttu flour & mashed potatoes but here I am sharing another version of kuttu ki poori where I made this vrat ki poori with kuttu flour and mashed potatoes and arbi.
Different between Kuttu Poori Recipe with Potato and Kuttu Poori Recipe with Arbi and Potato:
Sometimes the oil fills in this “Kuttu Puri with potato” while deep frying this, but never fills the oil in frying this “Kuttu Puri with arbi and potato“. Personally, I like the texture and taste of vrat ki poori with mashed arbi and potatoes.
In both types of pooris, the difference is in only the kneading of the dough. So follow my step-by-step recipe and prepare the crispy and tasty kuttu puris.
Don’t worry, I will share all the tips for Puffed Buckwheat Bread Recipe here so that oil does not fill in making both types of pooris.
There are some more flours like Singhara atta (water chestnut flour), sama ke chawal ka atta (barnyard millet flour), Pasai ke chawal ka atta, and rajgira ka atta (amaranth flour) that are used during navratri or any other fasting days.
So you can also make navratri vrat pooris with any of the above mentioned vrat ka atta/flour.
The calories in kuttu ki poori Recipe are 143. If you don’t want the fried kuttu puris then you can also air fried these pooris. I will share the recipe for Kuttu Poori in Air Fryer soon. This Vrat ki Puri is a perfect Gluten-free and vegan dish for navratri fast.
Watch Video Recipe
Do try other Navratri Vrat Recipes
In addition, I would also like to highlight my other recipes categories like,
Recipe Card
Kuttu ki Poori | Kuttu puri Recipe | Vrat ki Puri | Buckwheat Puri Recipe
Ingredients
Kuttu Poori Ingredients:
- 2 cups Atta / Buckwheat Flour / Singhara Atta
- ¾ cup Boiled and grated Potato
- ¾ cup Boiled and grated Arbi
- 1 tsp Sendha Namak / Rock Salt
- 1 tbsp Warm Water
- Oil for deep frying
Instructions
How to make Kuttu Dough for Kuttu Puri:
- Firstly, take 2 cups of kuttu atta or flour in a Parat or big bowl.
- Method 1: "Dough for Kuttu Poori with Potato" – Further, add 1½ cups of boiled and grated potatoes and 1 tsp of sendha namak or rock salt.
- Method 2: "Kuttu Poori with Arbi and Potato" – Additionally, add ¾ cup of boiled and grated potatoes and ¾ cup of boiled and grated arbi/arvi, and 1 tsp of sendha namak or rock salt.
- After that, combine all the ingredients and Knead them into a smooth and stiff dough.
- If required, add 1 tbsp of warm water while kneading.
- Mix them well and knead them to make a smooth dough.
- If the dough looks dry then add some boiled and grated potatoes.
- Keep kneading this Kuttu ki Poori atta for about 2 minutes.
- Tip: The dough should not be sticky. Otherwise, you won’t be able to roll the poori.
- Finally, cover and keep the kuttu puri dough aside for 4-5 minutes.
How to make Kuttu Poori:
- After that, when the dough sets, grease your hands with some oil and knead it again.
- Further, divide into equal medium-sized smooth balls from the dough, and flatten between your palm one by one with the help of oil.
- Heat enough oil in a deep wok/Kadai.
- Now, take one puri atta ball and grease the rolling plate and rolling pin with some oil.
- Further, place the dough ball on the rolling plate and roll it out evenly.
- Make sure that kuttu ki puri is slightly thick. If you are unable to roll kuttu puris directly, then make use of two plastic sheets to roll pooris.
- To check if the oil is heated well, drop a small dough lump into it. If it floats immediately on the surface that means the oil is heated well.
- The Oil for frying the kuttu ki poori should be heated well otherwise puri will not puff up.
- When the oil is sufficiently hot then add one kuttu ki poori at a time and fry gently pressing down with the frying spoon or slotted spoon in a circular motion.
- Further, flip the sides and fry until it turns golden brown in color.
- After that, drain out the fried kuttu ki puri on a plate.
- Likewise, fry the rest of the kuttu pooris as well.
- Finally, serve these steaming hot puffy, and Crispy Kuttu ki Poori with aloo sabzi, kaddu ki sabji, or Arbi Sabzi.
Notes
- The color of the poori totally depends on kuttu flour’s brand actually some flour is lighter in color while some are darker.
- Please mash the potatoes and arbi really well otherwise poori will not puff up.
- The dough of kuttu pooris should not be sticky. Otherwise, you won’t be able to roll the poori.
Step by Step Recipe
How to make Kuttu Dough for Kuttu Puri Recipe with step by step photos:
1. Firstly, take 2 cups of kuttu atta or flour in a Parat or big bowl.
2. Method 1: “Dough for Kuttu Poori with Potato” – Further, add 1½ cups of boiled and grated potatoes and 1 tsp of sendha namak or rock salt.
3. Method 2: “Kuttu Poori with Arbi and Potato” – Additionally, add ¾ cup of boiled and grated potatoes and ¾ cup of boiled and grated arbi/arvi, and 1 tsp of sendha namak or rock salt.
4. After that, combine all the ingredients and Knead them into a smooth and stiff dough.
5. If required, add 1 tbsp of warm water while kneading.
6. Mix them well and knead them to make a smooth dough.
7. If the dough looks dry then add some boiled and grated potatoes.
8. Keep kneading this Kuttu ki Poori atta for about 2 minutes.
9. Tip: The dough should not be sticky. Otherwise, you won’t be able to roll the poori.
10. Finally, cover and keep the kuttu puri dough aside for 4-5 minutes.
How to make Kuttu Poori | Vrat ki Puri Recipe with step by step photos:
1. After that, when the dough sets, grease your hands with some oil and knead it again.
2. Further, divide into equal medium-sized smooth balls from the dough, and flatten between your palm one by one with the help of oil.
3. Heat enough oil in a deep wok/Kadai.
4. Now, take one puri atta ball and grease the rolling plate and rolling pin with some oil.
5. Further, place the dough ball on the rolling plate and roll it out evenly.
6. Make sure that kuttu ki puri is slightly thick. If you are unable to roll kuttu puris directly, then make use of two plastic sheets to roll pooris.
7. To check if the oil is heated well, drop a small dough lump into it. If it floats immediately on the surface that means the oil is heated well.
8. The Oil for frying the kuttu ki poori should be heated well otherwise puri will not puff up.
9. When the oil is sufficiently hot then add one kuttu ki poori at a time and fry gently pressing down with the frying spoon or slotted spoon in a circular motion.
10. Further, flip the sides and fry until it turns golden brown in color.
11. After that, drain out the fried kuttu ki puri on a plate.
12. Likewise, fry the rest of the kuttu pooris as well.
13. Finally, serve these steaming hot puffy, and Crispy Kuttu ki Poori with aloo sabzi, kaddu ki sabji, or Arbi Sabzi.
More Ways to Use Kuttu Atta
1. You can try my other Kuttu atta recipes like Aloo Kuttu Pakodi, Kutte ke pakode, Aloo Bonda for navratri etc.
2. Navratri French Fries and Kuttu Dahi Bhalla are the other snack options.
3. You can also make different types of kuttu pakode.