Kuttu ki Puri

Name: Kuttu ki Puri
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Rajasthani
Ingredients: 200 g buckwheat flour (kuttu ka atta); 1 medium boiled potato; 1 tsp rock salt (sendha namak); 0.5 tsp Cumin seeds; 1 whole green chilli; 80 ml Water; 500 ml oil or ghee

Small, puffed deep-fried breads made from buckwheat flour and mashed potato, prepared during Navratri and other fasting days when grain flours are avoided.

🇮🇳India· Rajasthan

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 4
Difficulty: Easy
Calories: 220 kcal

Ingredients

0 of 7 gathered

Servings

200 g buckwheat flour (kuttu ka atta)
1 medium boiled potato — mashed
1 tsp rock salt (sendha namak) — to taste
½ tsp Cumin seeds
1 whole green chilli — finely chopped
80 ml Water — approximately, for kneading
500 ml oil or ghee — for deep frying

Equipment

•Kadai for deep frying
•Rolling board

Nutrition

Per serving, approximate

Calories: 220 kcal
fat: 11 g
carbs: 26 g
fibre: 3 g
protein: 5 g
calories: 220 kcal

Instructions

1
Mix the buckwheat flour, mashed potato, rock salt, cumin seeds and chopped green chilli in a bowl.
2
Add a little water at a time. Knead into a firm, smooth dough.
3
Cover the dough with a damp cloth. Let it rest for 10-15 minutes.
4
Divide the dough into small balls. Gently roll each ball into a small round, dusting with buckwheat flour if needed.
5
Heat oil in a kadai (deep frying pan) until it is medium-hot.
6
Slide in one puri (fried flatbread) at a time. Gently press it with a slotted spoon so it puffs up.
7
Fry until golden on both sides. Remove and drain on kitchen paper.
8
Serve hot with sabudana khichdi (tapioca pearl stir-fry) or a fasting-friendly potato curry.