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.
1teaspoonCumin (Jeera)optional, for non-fasting days
1/2teaspoonblack pepper powder
1/2teaspoonblack salt / rock saltsendha namak
1tablespooncoriander leaves / cilantrooptional
1-2tablespoonsyogurt / dahi / curdoptional, for binding
Wateras needed
Oilfor 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.
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)
Nutrition Facts
Kuttu ki Poori Recipe
Amount per Serving
Calories
298
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
1
mg
0
%
Sodium
307
mg
13
%
Potassium
834
mg
24
%
Carbohydrates
64
g
21
%
Fiber
9
g
38
%
Sugar
3
g
3
%
Protein
10
g
20
%
Vitamin A
23
IU
0
%
Vitamin B1
0.4
mg
27
%
Vitamin B2
0.2
mg
12
%
Vitamin B3
5
mg
25
%
Vitamin B5
1
mg
10
%
Vitamin B6
1
mg
50
%
Vitamin B12
0.02
µg
0
%
Vitamin C
21
mg
25
%
Vitamin D
0.01
µg
0
%
Vitamin E
0.2
mg
1
%
Vitamin K
8
µg
8
%
Calcium
52
mg
5
%
Iron
4
mg
22
%
Magnesium
185
mg
46
%
Zinc
2
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.