Kuttu ki Poori Recipe
Kuttu ki Poori Recipe: As a housewife and food critic, I always look forward to exploring new recipes and experimenting with diverse ingredients. One such delightful discovery is Kuttu ki Poori, a traditional Indian bread that has quickly become a family favorite in our household. The distinct aroma that wafts through my kitchen as I fry these delicious, gluten-free pooris is nothing short of heavenly. Each bite brings forth a beautiful blend of flavors and textures – crisp on the outside, soft and fluffy on the inside.
What is Kuttu ki Poori?
Kuttu ki Poori is a popular Indian flatbread made from buckwheat flour (kuttu ka atta), boiled and mashed potatoes, and spices. Typically enjoyed during the fasting season in India, this gluten-free and nutritious alternative to wheat-based pooris has gained widespread popularity among food enthusiasts for its unique taste and texture. The addition of mashed potatoes in the dough not only adds a soft, pillowy texture to the pooris but also helps bind the dough without using any gluten.
Kuttu ki Poori is a delicious and wholesome Indian bread that can be enjoyed not only during fasting but also as a part of your regular meal. Its unique flavor, aroma, and texture make it a must-try dish for anyone who loves exploring new recipes and ingredients. Give it a try, and you’ll undoubtedly fall in love with this delectable Indian bread.
Variations of Kuttu ki Poori
- Kuttu ki Puri with Singhara Atta: Adding water chestnut flour (singhara atta) to the kuttu flour can give the pooris a slightly different flavor profile and texture. This mix of flours is also perfect for fasting days.
- Spiced Kuttu ki Poori: You can incorporate spices like cumin seeds, finely chopped green chilies, or grated ginger into the dough for an extra burst of flavor. However, do ensure that the spices you use are allowed during the fasting days, as some restrictions may apply.
- Stuffed Kuttu ki Poori: Give your Kuttu ki Poori a delicious twist by stuffing them with a spicy potato mixture or a combination of grated paneer and spices. This variation adds a new dimension to the traditional recipe and makes it even more enjoyable.
- Kuttu ki Roti: If you prefer a less oily version, you can roll out the dough into thinner circles and cook them on a hot griddle or tawa, just like a regular roti.
Nutrition Benefits of Kuttu ki Poori
Kuttu ki Poori offers several health benefits, thanks to the buckwheat flour. Buckwheat is a gluten-free, high-fiber, and protein-rich pseudo-cereal, making it an excellent choice for those with gluten intolerance or following a gluten-free diet. It is also rich in essential minerals like magnesium, manganese, and zinc. The inclusion of potatoes adds a good dose of vitamins, especially vitamin C, and potassium. While Kuttu ki Poori is deep-fried, you can opt for shallow frying or making Kuttu ki Roti to make it a healthier option.
Step by Step Kuttu ki Poori Recipe
Kuttu ki Poori Recipe
Ingredients
- 250 grams kuttu buckwheat flour
- 2-3 Potatoes
- 1 teaspoon Cumin (Jeera) optional, for non-fasting days
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon black salt / rock salt sendha namak
- 1 tablespoon coriander leaves / cilantro optional
- 1-2 tablespoons yogurt / dahi / curd optional, for binding
- Water as needed
- Oil for deep frying
Instructions
Pre-Cooking Preparation
- Boil the potatoes: Wash and pressure cook the potatoes until they are tender. Let them cool, then peel and mash them. Ensure there are no lumps in the mashed potatoes. (15-20 minutes)
- Measure the ingredients: Accurately measure all the ingredients to ensure a perfect Kuttu ki Poori dough. Keep the kuttu flour, mashed potatoes, spices, and other ingredients ready for mixing. (5 minutes)
Cooking Steps
- Prepare the dough: In a large mixing bowl, combine the kuttu flour, mashed potatoes, cumin seeds (if using), black pepper powder, rock salt, and chopped coriander leaves. Mix well. Gradually add yogurt (if using) and water, as needed, to form a smooth and pliable dough. Be cautious while adding water, as kuttu flour absorbs more water than regular wheat flour. Knead the dough well for about 5 minutes to ensure a uniform texture.
- Rest the dough: Cover the dough with a damp cloth and let it rest for 15-20 minutes. This step allows the flour to absorb moisture and makes the dough easier to roll.
- Divide and roll the pooris: After the dough has rested, divide it into equal-sized portions, about the size of a golf ball. Roll each portion into a smooth ball, then flatten it slightly. Place the dough ball between two sheets of parchment or plastic wrap, and gently roll it out into a small, round poori, about 2-3 mm thick.
- Heat the oil for frying: In a deep frying pan or kadai, heat the oil over medium heat. To check if the oil is hot enough, drop a small piece of dough into the oil; it should sizzle and rise to the surface quickly.
- Fry the pooris: Carefully slide a rolled poori into the hot oil. Fry for a few seconds, then gently press it down with a slotted spoon to help it puff up.
- Flip the poori and fry it on the other side until golden brown.
- Remove the fried poori with the slotted spoon, draining the excess oil, and place it on a plate lined with paper towels to absorb any remaining oil. Repeat the process with the remaining rolled pooris.
- Serve hot!
Equipment Used for This Recipe
- Damp cloth
- Parchment paper
Notes & Tips
- Kuttu flour can be sticky, so rolling out the dough between parchment or plastic wrap helps prevent it from sticking to the rolling pin or surface.
- If you're not observing a fast, you can add other spices like red chili powder or garam masala for additional flavor.
- Kuttu ki Poori can be enjoyed with yogurt,
- curd-based side dishes like raita, or fasting-special curries like Aloo Tamatar Curry or Dahi Wale Aloo. It also tastes great with a side of fresh, crunchy salad.
- If you prefer a healthier version, you can shallow-fry the pooris on a non-stick griddle or pan instead of deep-frying them. However, the texture may differ slightly from the traditional deep-fried version.
- To store the leftover dough, wrap it in cling film or place it in an airtight container, and refrigerate it for up to two days. The dough may become slightly dry, so you may need to moisten it with a few drops of water before rolling out the pooris.
- You can also make Kuttu ki Roti by rolling the dough into larger, thinner circles and cooking them on a hot griddle or tawa.
Nutrition Information (Note: Approximate)
FAQs – Kuttu ki Poori Recipe
What makes Kuttu ki Poori different from regular pooris?
Kuttu ki Poori is unique because it is made from buckwheat flour (kuttu ka atta) instead of wheat flour. This makes it gluten-free and suitable for those with gluten intolerance or following a gluten-free diet. Moreover, the addition of boiled and mashed potatoes adds a soft, pillowy texture to the pooris.
Can I make Kuttu ki Poori without potatoes?
Yes, you can make Kuttu ki Poori without potatoes, but you’ll need to replace them with another binding agent like mashed bananas, arbi (colocasia), or grated paneer. Potatoes add a soft, fluffy texture and help bind the dough without gluten, so replacing them is essential for the right consistency.
How can I make Kuttu ki Poori less oily?
To make Kuttu ki Poori less oily, you can either shallow fry them in less oil or opt for a Kuttu ki Roti version by rolling the dough into thinner circles and cooking them on a hot griddle or tawa without any oil.
What can I serve with Kuttu ki Poori?
Kuttu ki Poori pairs well with yogurt, raita, or fasting-friendly curries like aloo tamatar or pumpkin curry. You can also serve it with a side of fresh, homemade chutneys, like mint or coriander chutney.
Is buckwheat flour the same as regular wheat flour?
No, buckwheat flour is not the same as regular wheat flour. Buckwheat is a gluten-free pseudo-cereal, while wheat is a gluten-containing grain. Buckwheat flour has a distinct, nutty flavor and a slightly darker color compared to regular wheat flour.
Can I store leftover Kuttu ki Poori dough?
Yes, you can store leftover Kuttu ki Poori dough in an airtight container and refrigerate it for up to 24 hours. Before using the refrigerated dough, let it come to room temperature and knead it again to make it pliable.
Why are my Kuttu ki Pooris turning out hard?
Kuttu ki Pooris may turn out hard if the dough is too tight or if the oil is not hot enough while frying. Make sure you add enough water to form a soft and pliable dough, and heat the oil to the right temperature for perfect, fluffy pooris.
Can I use a different flour in place of buckwheat flour?
While buckwheat flour is the primary ingredient for Kuttu ki Poori, you can experiment with other gluten-free flours like water chestnut flour (singhara atta) or amaranth flour (rajgira atta). However, the taste, texture, and nutritional profile may vary.
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