Kuttu ki Puri or Poori, are naturally gluten-free deep-fried flatbreads made specially during Navratri and other fasts observed by Hindus. Kuttu is buckwheat in English. These buckwheat puris are spiced with ginger and green chilies. And, I like to use paneer as a binding agent to make these. They are soft and pair perfectly with rassedar vrat wale aloo.
I didn't know what kuttu ki poori's are until I came to the US. In Gujarat, we use Rajgira (Amaranth) flour to make fasting flatbreads and halwa. But, when I came across them, I knew I had to try them! So I started making them for my husband and me, and we enjoyed having these puris. They are delicious and filling.
I studied many recipes, and most of them used boiled potatoes to bind the flour together, making these gluten-free puris softer. But, I like to add paneer to the dough. It makes the puri dough softer, adds a great consistency, and adds some protein! I also think, adding paneer helps these puris not to absorb too much oil. Perhaps, the paneer helps keep them soft, even after they cool!
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What is Puri?
Puri/ Poori are deep-fried Indian flatbreads typically made with either whole wheat flour or maida (all-purpose flour). These puris are made on special occasions and make for a hearty elaborate meal that follows. The puri dough is more firm than roti dough but is yet soft. The puri crisp up a little bit on the top, and soft enough to scoop the curry. My mom makes aloo baingan with puris along with Gujarati dal, or kadhi, rice, and papadams.
If you ask me my favorite breakfast at home, is tikhi puri, also known as masala puri. We would dunk it in piping hot masala chai. And that my friend is the most simple, and yet delicious breakfast to have. Well, honestly I could eat it for any of my meals.
In India, we make different types of puris. There is a leavened version of the puri recipe made with all-purpose flour known as Bhatura. We also make other deep-fried flatbreads like Kachoris, which we enjoy with potato curry as well.
What is Kuttu ki Puri?
Kuttu ki puri/ poori is a naturally gluten-free deep-fried Indian flatbread. This is a fasting-friendly recipe, that you can make for the upcoming festivity of Navratri. Kuttu in English means buckwheat. These buckwheat puris are gluten-free, so I think adding paneer, helps them stay soft and easy to bind the dough and roll it.
I prefer to add paneer, for additional protein in these buckwheat puris. I think traditionally, boiled potato is added to the recipe. However, I prefer adding paneer, as I think it helps to add some protein to the recipe, along with helping them absorb little to no oil while deep-frying.
These Kuttu ki Puris are easy to make. You make a soft yet firm dough to make the these buckwheat puris. I like to use a tortilla press, to make these puris. It is easy, fast, and fail-proof. Since these are gluten-free puris, you will want to roll them lightly without adding any pressure. These are also thicker than your usual puris. So tortilla press works perfectly to make these puris.
Ingredients to Make These Kuttu ki Poori
Buckwheat Flour - Buckwheat of Kuttu flour is easily available at your local Indian grocery store or order it on amazon. It has a little greyish tone, and mostly reads Kuttu as labeling on its packaging.
Oil - I use avocado or olive oil to make the dough! You can use ghee too.
Paneer - I prefer to use paneer instead of potatoes as it not only acts as a binding and a softening agent, but also adds some protein in the recipe. To make these puris vegan, you can add boiled potato.
Aromatics - We will be using minced freshly pounded ginger and green chilies to spice up these puris, as buckwheat naturally has a very earthy flavor.
Salt - Use sendha namak if you are fasting, if not, use any table salt you prefer.
Water - You want to use hot water to make the dough, as it helps this gluten-free flour gelatinase and starchy to bring it together.
How to Make Kuttu Ki Puri
How to Knead the Dough?
1. Add the flour, finely grated paneer, minced ginger and green chilies, salt, and oil. Mix it well.
2. Now add hot water to the dough little at a time, and use a spoon to bring the dough together.
3. Once the dough is warm enough to handle, add oil to your palms, and bring the dough together. Dab some oil on the dough, cover, and let it rest for 10-15 minutes.
How to Roll The Kuttu ki Puri
4. Heat oil for deep frying on a medium flame.
5. Make equal-sized dough balls, and keep them covered, so they don't dry.
6. I use a tortilla press to make the puris. Use two square parchment papers.
7. Place a dough ball on the base side of the tortilla press with the pressing wand side.
8. Place another parchment paper on the top of the ball. Bring the other side of the tortilla press to rest on the dough ball, and press with the wand.
9. Just press once, and you will have perfect puris.
10. You can also use two flat plates to make the puris or roll them using a rolling pin. Dab the dough ball with oil, or use loose buckwheat flour to roll the puris. Roll them about 5 inches in diameter. They are fairly thicker than the regular puris.
Frying the Kuttu ki Puri
11. Test if the oil is ready by adding a small piece of the dough to the oil. If the dough comes up right away, bubbling the oil is ready.
12. Add one puri at a time. Press it down with a slotted spoon. The puri will start to puff up. Once the puri puffs up, flip it and cook it on the other side, the same way as pressing down.
13. Take the cooked puri out, on a plate lined with parchment paper, to soak up any extra oil from the puri. Fry all the puris in the same way. Serve them with Vrate wale aloo or dahi aloo/ arbi
Expert Tips to Make These Buckwheat Puris
Knead the Dough
- Grate the paneer finely. You don't want big chunks of paneer in the dough. The same goes if you are using a boiled potato. You will want to grate it finely before adding it to the flour to make the dough.
- Mince the ginger and green chilies as finely as possible before adding it to the flour.
- If you want to make these puris vegan, use boiled potato, let it cool, and then finely grate it and add it to the flour.
- Use hot water, to make the dough. For 2 cups of flour, you will need about 1 cup of water. Add water a little at a time, and gently with a spoon bring the dough together.
- Once the dough is warm enough to handle, use your hands to bring the dough together.
- The consistency of the dough should be firm yet soft to touch, and no cracks.
Roll the Dough
- Since we have used hot water to make the dough, the starches break, and make the dough pliable.
- You can use a rolling pin and rolling board to roll the puris, two flat plates to press the puris down, or use a tortilla press how I did.
- I recommend that each puri be about 5 inches in diameter, and ½ inch thick
- The kuttu poori is fairly thicker than a regular poori.
- Use parchment paper to roll, if you are not able to roll otherwise.
- You can roll the pooris, stack them on top of each other, spread them on a baking sheet, and leave them covered. Fry them all together after rolling them.
Fry the Kuttu Puris
- You want to start heating the oil on medium heat, and wait until it is hot enough and ready to fry.
- Test the oil by pinching a little piece of dough and placing it in the oil. The dough should come up fluttering, with bubbles. That's when you know the oil is ready.
- Make sure while frying the puris you keep adjusting the temperature. If the oil becomes too hot the puris will burn, and if the oil starts to cool, the puris will be raw and will soak a lot of oil.
- Use a parchment-lined tray to place the fried puris, so the parchment paper can soak up all the extra oil.
Serving Suggestion
These buckwheat puris are served with dahi wale aloo or vrat wale aloo. You can complete this meal by adding Makhana Kheer, Sabudana kheer and some sabudana chakri, along with some beetroot raita.
Storage Suggestion
These puris are best when eaten hot right off the pan. Because we add paneer, and roll them thick, they remain soft. So you can air fry them for a minute or two at the lowest temperature setting on your air fryer or 250F.
More Navratri Recipes From The Blog
Kuttu Ki Puri
These nutrional values are automatically generated. Use them for estimation only.
Ingredients
- 1 Cup Water Hot
- 2 Cups Flour
- 1 Tablespoon Oil
- 1 Teaspoon Salt
- ½ Tablespoon Ginger and Green Chilies Minced
- ¾ Cup Paneer Finely grated
- Oil for deep-frying
Instructions
Knead the Dough
- Add the flour, finely grated paneer, minced ginger and green chilies, salt, and oil. Mix it well.
- Now add hot water to the dough little at a time, and use a spoon to bring the dough together.
- Once the dough is warm enough to handle, add oil to your palms, and bring the dough together. Dab some oil on the dough, cover, and let it rest for 10-15 minutes.
Roll The Kuttu Puri
- Heat oil for deep frying on a medium flame.
- Make equal-sized dough balls, and keep them covered, so they don't dry.
- I use a tortilla press to make the puris. Use two square parchment papers.
- Place a dough ball on the base side of the tortilla press with the pressing wand side.
- Place another parchment paper on the top of the ball. Bring the other side of the tortilla press to rest on the dough ball, and press with the wand.
- Just press once, and you will have perfect puris.
- You can also use two flat plates to make the puris or roll them using a rolling pin. Dab the dough ball with oil, or use loose buckwheat flour to roll the puris. Roll them about 5 inches in diameter. They are fairly thicker than the regular puris.
Fry the Puris
- Test if the oil is ready by adding a small piece of the dough to the oil. If the dough comes up right away, bubbling the oil is ready.
- Add one puri at a time. Press it down with a slotted spoon. The puri will start to puff up. Once the puri puffs up, flip it and cook it on the other side, the same way as pressing down.
- Take the cooked puri out, on a plate lined with parchment paper, to soak up any extra oil from the puri. Fry all the puris in the same way. Serve them with Vrate wale aloo or dahi aloo/ arbi
Notes
- The nutritional facts in the recipe are an estimation only.
- Read the expert tips section before making the puris. It will help you get better understanding on how to make these puris!
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