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Kuttu ki Puri | Vrat ki Poori


Kuttu ki puri recipe with step-by-step images. Kuttu or buckwheat performs a big function within the meals for fasts in India. This Kuttu Ki Puri is a crisp and attractive poori made with buckwheat flour or kuttu ka atta that may be simply ready throughout fasts or vrats. The recipe is vegan and gluten free too.

kuttu ki puri served on a white plate with a bowl of vratwale aloo sabzi in a blue rimmed bowl kept on the right side and text layovers.

Kuttu ke atte ki puri is made throughout non secular fasting days like shivratri quick or Ekadashi fast or Navratri vrat. Buckwheat is called kuttu in Hindi language.

Buckwheat flour or kuttu ka atta is likely one of the flours that’s used throughout fasting time in North India. 

Singhare ka atta (water chestnut flour), rajgira ka atta (amaranth flour), sama ke chawal ka atta (barnyard millet flour) and arrowroot flour are additionally a number of the flours which are used throughout non secular fasting days.

All these flours are wholesome to make any kind of bread and are gluten-free too. Personally, I just like the style of buckwheat and thus I appreciated the pooris too. They had been crisp with a pleasant nutty taste and tasted nearly as good as common pooris made with complete wheat flour. You too can make them throughout non-fasting days as these pooris style good and for the well being advantages of buckwheat.

Kuttu ki puri will be made plain simply with the buckwheat flour or together with mashed potatoes. On this recipe, I’ve not used boiled mashed potatoes as I used to be serving the pooris with a no onion no garlic potato curry – Vrat wale aloo.

Buckwheat flour will not be simply accessible in India, however buckwheat groats is. So I bought some buckwheat groats on-line. Then within the mixie floor them to a flour. With the identical recipe technique, you can even make small Kuttu roti or paratha.

Aside from this recipe, you can even think about making Rajgira paratha, Singhare ke atte ki poori and Rajgira ki poori for fasting days.

You possibly can serve Kuttu ke atte ki puri with Vrat ki aloo sabzi or Vrat ka kadhi or khatta meetha kaddu or Vrat ka jeera aloo or Pumpkin sabzi or vrat ki arbi curry.

Do notice that buckwheat is heaty. So when you or any member of the family has warmth associated bodily points, then keep away from utilizing buckwheat.

Methods to make Kuttu ki Puri

1. Take 2 cups buckwheat flour (or 250 grams kuttu ka atta) in a big mixing bowl or a plate (parat).

making kuttu ki poori recipe

2. Add ½ teaspoon cumin powder and 1 teaspoon rock salt (sendha namak).

making kuttu ki poori recipe

3. With a spoon combine properly.

making kuttu ki poori recipe

4. Now add 1 cup of sizzling boiling water.

making kuttu ki poori recipe

5. With a spoon combine the whole lot. Cowl the pan and hold apart until the combination cools down.

making kuttu ki poori recipe

6. As soon as the combination has cooled down, start to knead it. Whereas kneading add heat water if required. 1 to 2 tablespoons of water will be added if the dough seems to be dry.

making kuttu ki poori recipe

7. Knead to a easy dough. The dough shouldn’t be sticky. In any other case, you received’t have the ability to roll the poori.

making kuttu ki poori recipe

8. Make small or medium sized balls from the dough. On a rolling board, take a dough ball and unfold some oil on each side.

making kuttu ki poori recipe

9. With a rolling pin, roll to a spherical circle. You possibly can hold the kuttu ki puri barely thick, however don’t make them skinny. In case you are unable to roll pooris immediately, then make use of a ziplock bag or a plantain leaf (banana leaf) to roll pooris.

making kuttu ki poori recipe

Frying kuttu ki poori

10. Warmth peanut oil for deep frying in a kadai or pan. Examine the oil by including a small piece of dough in it. If it comes up steadily and progressively, the oil is sizzling sufficient for the pooris to be fried.

Nevertheless If it comes up too quick, then the oil could be very sizzling. If it comes up slowly, then the oil will not be sizzling sufficient. Hold a medium temperature whereas frying.

making kuttu ki poori recipe

11. Then gently slide one poori within the oil. Fry on medium warmth.

making kuttu ki poori recipe

12. It’ll come on the floor and likewise puff up.

making kuttu ki poori recipe

12. If the poori doesn’t puff, then gently nudge and press the floor with a slotted spoon, in order that the poori puffs up.

making kuttu ki poori recipe

13. Fry until you see that the oil has stopped scorching and the poori seems to be golden and crisp.

making kuttu ki poori recipe

14. Then flip over the pooris with a slotted spoon.

making kuttu ki poori recipe

15. Fry the second facet additionally until it turns crisp and golden. Take away rigorously with a slotted spoon.

making kuttu ki poori recipe

16. As soon as the pooris are golden and crisp take away with a slotted spoon draining additional oil within the kadai.

making kuttu ki poori recipe

17. Place them on paper towels to take away extra oil. Equally, fry the remainder of the pooris. Reguate the warmth whereas frying the pooris as wanted.

kuttu poori recipe

18. Serve kuttu ke atte ki poori sizzling with vrat ke aloo or vrat ki dahi arbi or vrat ke dahi aloo or vrat ki kadhi or some other curry dish that’s made for non secular fasting days.

kuttu poori recipe


Extra Ekadasi vrat recipes

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Kuttu ki Poori

Kuttu ke atte ki puri are crisp and attractive Indian fry bread made with buckwheat flour for non secular fasting or vrat.

Prep Time 15 minutes

Cook dinner Time 15 minutes

Complete Time 30 minutes

Stop your display from going darkish whereas making the recipe

making dough

  • Take 2 cups buckwheat flour (or 250 grams kuttu ka atta) in a big mixing bowl or a plate (parat).

  • Add ½ teaspoon cumin powder and 1 teaspoon rock salt (sendha namak).

  • With a spoon combine properly.

  • Now add 1 cup sizzling boiling water.

  • With a spoon combine the whole lot. Cowl the pan and hold apart until the combination cools down.

  • As soon as the combination has cooled down, start to knead it. Whereas kneading add heat water if required. 1 to 2 tablespoons of water will be added.

  • Knead to a easy dough. The dough shouldn’t be sticky. In any other case you received’t have the ability to roll the pooris.

making kuttu ki puri

  • Make small or medium sized balls from the dough. Take a dough ball and unfold some oil on each side.

  • With a rolling pin, roll to a spherical circle. You possibly can hold the kuttu pooris barely thick, however don’t make them skinny.

  • Warmth oil for deep frying in a kadai or pan. Examine the oil by including a small piece of the dough in it. If it comes up steadily and progressively, the oil is sizzling sufficient for the pooris to be fried.

  • Then gently slide one poori within the oil. Fry on medium flame. It’ll come on the floor and likewise puff up.

  • If the poori doesn’t puff, then gently nudge & press the floor with a slotted spoon, in order that the poori puffs up.

  • Fry until you see that oil has stopped scorching and the kuttu poori seems to be golden and crisp.

  • Then flip over the poori.

  • Fry the second facet additionally until it turns crisp and golden. Take away with a slotted spoon.

  • Place them on paper towels to take away extra oil. Equally fry the remainder of pooris.

  • Serve kuttu ke atte ki puri sizzling with vrat ke aloo or dahi arbi or dahi aloo.

Diet Info

Kuttu ki Poori

Quantity Per Serving

Energy 93 Energy from Fats 36

% Each day Worth*

Fats 4g6%

Sodium 169mg7%

Potassium 98mg3%

Carbohydrates 12g4%

Fiber 1g4%

Protein 2g4%

Calcium 7mg1%

Iron 0.7mg4%

* % Each day Values are based mostly on a 2000 calorie food plan.

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This Kuttu ki Poori put up from the weblog archives first printed in September 2017 has been up to date and republished on December 2022.



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