Kuttu Ki Poori
Kuttu ke atte ki puri is a deep fried indian flatbread made usingkuttu (buckwheat flour). These poori are very popular in north india during navratri fasting. Kuttu poori is naturally gluten free and you need just 4-5 ingredients to make it.
Ingredients
- 1 cup kuttu ka atta buckwheat flour
- 1 small raw banana (yield heaped ⅓ cup after grating), or you may use potatoes or arbi (taro)
- 1 teaspoon cumin powder
- ½ teaspoon senda namak rock salt
- ⅓ -½ warm water adjust as needed
- Oil for deep-frying
Instructions
- Cut plantain into 2 or 3 depending on its length and add to boiling water. Boil for 8-10 minutes, covered. Note :- Boil the potatoes or arbi (taro) if you are using.
- Peel the banana and once little cool to touch, using a grater, fine grate it, dont mash.
- Take buckwheat flour in a large bowl or parat. Add the grated banana, cumin powder and salt it. Mix everything together with your fingers.
- Slowly add warm water and begin kneading. Incorporate water fully before adding more. I used a little less than ½ cup. Note :- Quantity of water needed will depend on how soft the grated vegetable is plus absorption quality of buckwheat flour.
- Knead into a firm yet soft dough. It should be smooth but not be sticky else you wont be able to roll the pooris. Rest the dough covered for 10 minutes. Pro Tip :- As needed add 1-2 tablespoon of water for dry dough or 1-2 tablespoon of buckwheat flour for a sticky dough
- Divide the dough into equal portions. Roll into small balls.
- Place a dough ball on to a rolling surface and spread some oil on both sides. Using a roll pin, roll into a 3 or 4 inch circle. Dont apply too much pressure while rolling. Roll out thicker than you roll poori with wheat flour.Pro Tip:- Alternatively you can roll between two oiled plastic sheets or use a roti/poori maker or a tortilla press.
Notes
The nutrition facts noted in the recipe are an estimation only.
- Finely grate the vegetable that you are using. I avoid mashing because sometimes chunks remain. Use a grater.
- When you are making the dough, add water slowly. Make a firm dough to start with. After resting, check and feel the dough and then if needed, you can always make it soft by adding a little water and kneading.
- The dough of kuttu poori is not as firm as that of regular atta poori. If you make very firm dough, neither you will be able to roll to properly plus the poori will be dry and hard.
- While rolling, dont roll thin pooris else they will tear. Since buckwheat has no gluten, it doesnt have that sort of elasticity as wheat. If you roll thin, the pooris will crack.
Nutrition
Calories: 215kcalCarbohydrates: 19gProtein: 2gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gSodium: 148mgPotassium: 187mgFiber: 2gSugar: 1gVitamin A: 3IUVitamin C: 5mgCalcium: 9mgIron: 1mg
Tried this recipe?Let us know how it was!