Kuttu ki puri
Kuttu ki puri, from above
VegVeganNorth India

Kuttu ki puri

Dark, nutty buckwheat puris that puff with a little potato help. Navratri's favourite bread.

30 minTime
7 gProtein each
mildSpice
Buckwheat, not wheat3 chapters · 2 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.
The original
351kcalsame
7 gproteinsame
6 gfibresame
30minutessame

Kuttu ki puri, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Buckwheat flour (kuttu atta)1½ cups, fresh
Potato1 large, boiled and finely grated
Wateronly if needed
Cooking oil (vegetable oil)groundnut oil or ghee, for frying
Rock salt (sendha namak)to taste

Method

5 steps
  1. 1Check the kuttu atta: it should smell nutty and fresh, never sour or musty. Mix with grated potato and rock salt.
  2. 2Knead into a firm dough, adding water a few drops at a time only if needed. Use straight away.
  3. 3Roll small balls between two greased sheets of plastic into thick puris.
  4. 4Fry in hot oil, pressing gently so they puff. Turn once.
  5. 5Drain and serve hot with vrat ke aloo or dahi aloo.
Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

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Make it a meal

What goes with Kuttu ki puri: a bread or rice, a side, something to drink and something sweet.

With a main Makhane ki sabzi30 min
With a main Samak rice khichdi30 min
On the side Vrat arbi fry35 min
On the side Vrat kele ki sabzi30 min
To drink Ganne ka ras5 min
Something sweet Samak kheer35 min
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