Made with gluten-free buckwheat flour, Kuttu Poori is very popular in North of India. It has a lovely rustic nutty flavor and if you follow the steps I mentioned below, these kuttu poori will puff beautifully with crispy texture. You pair these pooris with aloo sabzi and I have shared a simple Vrat aloo sabzi too.
What is Kuttu Poori?
Kuttu is Buckwheat Flour. It is Gluten Free and used very regularly in North of India during Navratri fasting season. The flour has a beautiful subtle brown color and if you enjoy soba noodle then you will definitely enjoy the taste of Kuttu Poori.
Because Kuttu Poori is gluten-free, it's not easy to roll using a rolling pin like we do wheat or all-purpose flour poori. With a quick little trick you can make perfectly round kuttu poori.
Is Kuttu Atta / BuckWheat Flour Healthy?
YES! Kuttu Atta is high in fiber and protein and doesn't contain high calorie. It is good for your gut, said to help in weight loss too, and very good for people who have diabetes.
With all that wholesome goodness, one should consume this gluten-free flour more regularly and not just restrict to Navratri.
Ingredients used in Kuttu Atta
Kuttu Flour
Salt (if you are preparing this for Navratri, then rock salt (senda namak) is typically used)
Boiled Potatoes - This is optional, but a little amount of boiled potato helps to bind the flour
Ghee - Ghee adds a lovely flavor, and it also helps to make the Kuttu poori crispy.
Water to form the dough.
Shaping the Kuttu Poori
Unlike wheat flour poori, Kuttu poori is a little challenging to roll using a rolling pin, unless you are used to rolling gluten-free poori regularly.
The best trick I follow is to press the dough in between two plates layered with parchment paper. Or use a tortilla press layered with parchment paper.
Remember to keep the dough soft, and it will spread easily when pressed.
Frying the Poori!
This tip is for all kind of poori. The oil needs to be hot and not medium hot. It needs to be hot so when you drop the rolled poori, it puffs almost instantly.
If it doesn't puff, then the oil was not hot enough and the poori will just keep absorbing too much oil.
What goes best with Kuttu Poori
Typically, aloo sabzi (potato stew) is prepared alongside. And during Navratri, people who are fasting prepared very simple Aloo sabzi that doesn't include, onion or garlic and many spices either.
My Mother in law makes this amazing super simple Aloo Sabzi that you must try along with this Kuttu Poori.
Vrat Aloo Sabzi
This Vrat Aloo Sabzi I learned from my Mother in law and I absolutely love how simple yet so comforting it is.
All it needs:
Par boiled potatoes
Black mustard seeds
Salt (if you are preparing this for Navratri, then rock salt (senda namak) is typically used)
oil
Finely chopped cilantro leaves (optional)
Fresh green chili (optional)
The Aloo sabzi may have the gorgeous yellow color that is expected in most Aloo sabzi, but it is absolutely soul satisfying with poori.
I hope you will give both the poori and the Aloo sabzi a try this Festive season.
Kuttu Poori
Ingredients
- 1 and ½ cup buckwheat flour
- ½ teaspoon salt (if you are preparing this for Navratri, then rock salt (senda namak is typically used))
- 1 tablespoon ghee
- ½ of a medium size Boiled Potatoes (3oz)
- water to prepare the dough
- oil to fry the poori
Instructions
- To prepare the Kuttu Poori, in a bowl add the flour salt and grate the boiled potato. Mix it around. Add the ghee and mix again.
- Pour water little by little and mix until the dough comes together. You don't have to knead the dough at all. Just mix it together, so the overall texture is smooth and soft. (Watch the video to understand better)
- The dough doesn't need any rest time. You can start preparing the poori right away.
- You can either use a tortilla press or two flat plates to press the dough into a circular shape.
- Furthermore, you also need two small parchment paper, so the dough doesn't stick to the plate or tortilla press.
- Take a tiny amount of the dough. I prefer small, so mine was the size of a ping pong ball. Roll it into a ball and then place it on one parchment paper. Place the second parchment paper on top and now press either with a plate or tortilla press like how I showed in the video.
- This step is very important. Do not try to take the rolled dough out of the parchment paper, instead peel the paper out of the rolled dough.
- Place a heavy bottom wok on medium high heat and pour enough oil to deep-fry the poori. To check if the oil is hot enough, dip a wooden spoon in the oil and if you see bubbles popping up the spoon instantly then it's ready.
- Very carefully slice the rolled poori from the side of the pan and, using a slotted spoon, gently press the poori. It will start to puff in a few seconds. Flip and fry for a few seconds and then take it off to plate.
- Some poori may not puff perfectly, and that's because either it wasn't rolled evenly or there was a tiny hole that didn't allow it to puff. Still tasty!
Notes
Nutrition
Vrat Aloo Sabzi
Ingredients
- Boiled Potatoes (I use 2 medium size, 6 oz each)
- ½ teaspoon black mustard seeds
- 1 tablespoon oil
- salt to taste
- ½ cup water
- 1 or 2 fresh green chili
- 2 tablespoons finely chopped cilantro leaves
Instructions
- Slice the boiled potatoes into tiny bite size pieces.
- In a heavy bottom wok or pan, add the oil and then scatter the black mustard seeds. It will splatter, so be careful.
- Drop the diced potatoes and stir it around. Add a little salt to taste and stir around for 2 minutes.
- Add water just enough to make gravy, drop the green chili and now simmer for 5 minutes. I like to mash a few of the potato pieces, as that makes the gravy thick.
- Finally, add the finely chopped cilantro leaves and stir it around.
- Check for salt and add more if needed.
- Enjoy this super simple utterly comforting aloo sabzi with kuttu poori.
Notes
Nutrition
