AI-generated image
Kuttu ki puri
Buckwheat puris
कुट्टू की पूरी: earthy, nutty buckwheat-flour puris bound with mashed potato and rock salt, puffed in hot fat for Navratri fasts
Through the nine days of Navratri, Delhi and Punjabi kitchens switch wheat for kuttu, buckwheat flour, and these dark, earthy puris become the fast-day staple. Kuttu has no gluten, so boiled potato is mashed in to bind the dough and keep the puris soft; they puff less than wheat puris but come out crisp at the edges and tender inside, with a nutty, slightly bitter flavour. Rajgira or singhara flour can be used in exactly the same way. They are eaten with vrat ke aloo, kaddu ki sabzi or a bowl of sweet curd, and on Ashtami many temples serve them with halwa. Only sendha namak goes in, and no regular salt, spices or grains, so they suit strict fasts. Buckwheat is naturally gluten-free, but buy flour labelled gluten-free if that matters to you, as some is milled alongside wheat. Chef's tip: make the dough just before frying; kuttu dough goes sticky and wet if it sits.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 5 ½ oz kuttu atta (buckwheat flour)plus extra for dusting
- 4 oz potatoboiled, peeled and finely grated
- ½ tsp sendha namak (rock salt)
- 1 green chilli (optional)very finely chopped
- 2 tbsp wateronly if needed
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Mix 5 ½ oz kuttu atta (buckwheat flour), 4 oz potato, ½ tsp sendha namak (rock salt) and 1 green chilli in a bowl and knead into a soft, smooth dough. Add 2 tbsp water a few drops at a time only if the dough won't come together; it should be soft but not sticky.
5 minStep 2: Divide into 12 balls. Heat 1 ¾ cups ghee or groundnut oil, for deep-frying in a kadhai over a medium-high heat to about 350°F.
Step 3: Roll or press each ball between two sheets of oiled plastic into a 10 cm round, about 3 mm thick. Common mistake: rolling it on a dry board like a wheat puri; gluten-free dough tears and sticks.
5 minStep 4: Peel the puri off the plastic and slide it into the hot fat. Press gently with a slotted spoon so it puffs, fry for 30–40 seconds, turn and fry for 30 seconds more until crisp and evenly browned.
10 minStep 5: Drain on kitchen paper and serve hot with vrat ke aloo or sweet curd.
Nutrition per serving
- Calories
- 280 kcal
- Protein
- 5 g
- Carbs
- 32 g
- Fat
- 15 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kuttu ki puri take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of potato?
- Sweet potato, same weight (sweeter, cooks a little faster).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Perfect for:Navratri & Durga Puja