Kuttu ki puri recipe (Buckwheat flour poori) with step by step pictures – After a long time I am sharing a poori variety in my space. When I was browsing for North Indian puri recipes, I came across this kuttu ki puri ( Kuttu atta in Hindi, Buckwheat flour in English) under Navratri Vrat ka khana recipes. Actually the term, Kuttu atta was very new to me. When I browsed for its health benefits, I was amazed to know it.
Buckwheat is a very healthy grain that is rich in protein, fiber, good for weight loss, increases good cholesterol, detoxifies body, keeps the tummy full for long time and much more. So buckwheat flour recipes are ideal food for fasting. But I read that buckwheat flour increases heat of the body. So its advised to consume it along with curd based side dishes. So I made this puri for our Sunday breakfast along with no onion no garlic dahi aloo as side dish. Puri came out well.
Though it was not so tasty like our regular wheat flour poori, it was good to eat. Its taste and color reminded finger millet poori to me. We had a satisfaction of having a healthy food even though its a deep fried stuff. Kids don’t like this poori. So to make them eat, you can either add equal quantity of plain wheat flour & buckwheat flour or more wheat flour and make it more tasty. I don’t think Kuttu atta is not easily available all the places. So you can buy it online from Big basket, Amazon as I did. Ok, Lets see how to make kuttu atta ki poori recipe with step by step pictures.
You can also check out my Nachni puri/ Ragi poori, Palak Poori, Beetroot poori, Paneer poori, Potato poori, Masala poori and Tomato poori recipes.
Here is a picture of kuttu ki atta / buckwheat flour for your reference.
Kuttu ki puri recipe
How to make Kuttu ki atta puri – Buckwheat flour poori recipe
North Indian
Breakfast recipes
12
Ingredients (1 cup – 250ml)
- Buckwheat flour / Kuttu ki atta – 1.5 cups
- Boiled potato – 1 no (Big)
- Pepper powder – 1/2 tsp
- Upma Rava/sooji – 1 tsp
- Ghee – 1/2 tsp
- Salt & water – as needed
- Water – as needed
- Salt – as needed
How to make kuttu atta puri / Buckwheat Poori
- Take kuttu atta/buckwheat flour in a wide bowl/plate.
- Pressure cook potato till soft, peel the skin and mash it.
- Add the mashed potato, pepper powder, salt, sooji and ghee to the flour.
- Mix well.Add water gradually and make smooth dough.
- Roll thick poori and set aside.
- Heat oil and deep fry the poori on both sides.
- Remove and serve hot with dahi aloo or any side dish.
Kuttu ki puri recipe – Step by step photos
- Wash and pressure cook a big potato.Peel the skin and mash it very well. There should not be any small pieces.
- In a wide bowl, take the kuttu atta, pepper powder, salt, mashed potato, sooji and ghee. Mix till crumbly. Potato should spread well with the flour.
- Add water gradually and make a thick, tight, non-sticky dough. Knead with your hands for 5 minutes.
- Cover and let it rest for 5 minutes. Take a ball sized dough, dust in buckwheat flour and roll small, thick poori.
- Heat oil to deep fry. Check the oil temperature by dropping a pinch of dough. If it rises to the top immediately, oil heat is just right. No problem if the oil starts to smoke slightly.
- Now lower the flame and drop the puri. When it starts to rise, press with a ladle and it will puff up slightly. Flip it and cook the other side till golden and crispy. Remove & drain in a tissue paper. Serve with curd based dishes like raita, dahi aloo, dahi arbi etc.
Notes
- You can make this poori adding equal quantity of buckwheat flour & plain wheat flour.
- Adding sooji helps to keep the poori crispy.
- Ghee & potato helps to make the puri soft.
- This poori puffs up only when you roll it thick and oil should be slightly smoky hot.
