Kuttu Pooris (buckwheat flat bread – fried)
Course: MainCuisine: IndianDifficulty: Easy15 poori make
servings10
minutes10
minutesDuring the celebrations of Navratri (and some other festivals), devotees fast. Throughout this fasting period, people consume Kuttu (buckwheat). According to Hindu mythology, it is a strict NO for consuming grains during Navratri. Hence pseudo cereals such as kuttu or Singhara Ka atta(water caltrop/ chestnut) are consumed during this time. I have tried this recipe multiple times. It’s always so yummy. It’s so simple and uses few ingredients we have in our pantry.
Ingredients
2 cups Kuttu (buckwheat) or singhara (water caltrop) atta/ flour + ⅓ cup for dusting
3 medium potatoes boiled and mashed (fully mashed, not crushed)
2 tsp black salt (or use any other salt) – adjust to taste
2 tsp black pepper – adjust to taste
2 tbsp cilantro – finely chopped (optional)
1 or 2 green chili finely chopped – adjust to taste (optional)
Oil for deep frying
Directions
- Take a wide bowl and add flour, potatoes, green chili, cilantro, salt and pepper.
- Add about 1 tbsp oil and mix all ingredients
- Knead into a hard dough, add water as required and make a hard dough.
- Apply oil on the dough surface, cover the dough and keep aside for about 5 minutes.
- Add oil to a fry pan and put on medium-high heat
- Apply oil to your palms and take a golf ball size piece of dough and roll it between palms
- Spread flour dust on a flat surface and roll with a roller pin into a flatbread (Poori) about 3 inches in diameter. Apply flour dust as needed.
- When oil is hot, add poori and fry from both sides till golden brown.
- Fry remaining pooris in the same manner.
- Serve with aloo sabji, chutney and dahi
Notes
- if the pooris break during frying, add more flour to the dough and also make poori size smaller.
- If you like this recipe, please check out similar recipes in https://amzn.to/3PAH9s1. (available on Amazon)
- it is good for lunch and traveling.
- And it is gluten free dish.
