Kuttu ki Puri is a gluten free Buckwheat flatbread. It is an easy recipe to make. This is a Falihar, a food eaten on days of fast as grains are not eaten. Some upcoming Hindu festivals include Navaratri and Janmashtami where as a part of a fast kuttu puris are eaten or any other days when you want to try something different. The puris are made with buckwheat flour and potatoes, and mostly accompanied with potato curry or Arbi (taro root) Stir-Fry.
Recipe will make 8.
Preparation time 10 minutes
Cooking time 20 minutes
- 1 cup buckwheat flour (kuttu)
- 1/2 cup potato boiled and mashed
- 1/2 teaspoon salt
- 1/2 teaspoon cumin seeds (jeera)
- 1/8 teaspoon of red pepper
- Approx. 1/3 cup water lukewarm use as needed
- 1/4 cup buckwheat flour need for rolling the puries
- Oil to fry
- Mix buckwheat flour, cumin seeds, pepper, and salt well, add potatoes, mix it well. Add warm water as need to make smooth and pliable dough. Set aside for five minutes.
- Divide the dough in 8 equal parts, oil your palms and roll them into smooth patties.
- Before rolling the puris, press the patties both sides on the dry flour, this will make them easy to roll.
- Roll them into six inch circle, while rolling if puri start sticking to rolling pin or rolling surface sprinkle more flour as needed.
- Heat at least one inch of oil in a frying pan over medium high heat. To check if oil is ready drop a small piece of dough into the oil this should come up slowly.
- Place one puri at a time in the frying pan and press it with a skimmer. The puris should puff up slowly. Turn the puris over. Puri should be light brownish gray from both sides.
- Take the puris out and place them on paper towels to absorb the excess oil.
- Serve puris hot or store in covered container after they cool to room temperature.