Kuttu Ki Poori
Buckwheat flour poori bound with mashed potato for a pliable vrat-safe dough, deep-fried golden. Himachali Navratri fasting bread.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Kuttu Atta (Buckwheat Flour) — 190 g (ground)
- Potato — 100 g (chopped)
- salt (optional) (whole)
Tempering
- oil — 3 tbsp (whole)
Method
- Boil the Potato whole until a skewer goes through easily, then peel it warm and mash it until absolutely smooth, with no lumps to tear the dough later.
- Tip the Kuttu Atta (buckwheat flour) into a wide plate with salt, add the mashed Potato and rub the two together gently until the mixture resembles damp breadcrumbs - buckwheat has no gluten, so the potato does the binding.
- Bring it together into a stiff dough, wetting your hands rather than pouring water in, so the dough never turns slack.
- Cover and rest for 10 minutes, then pinch off small balls and roll each into a thick, even round on a lightly oiled surface.
- Heat the oil in a deep kadhai until a scrap of dough dropped in rises steadily without colouring at once.
- Fry the pooris one at a time, holding each under the oil with a slotted spoon until it puffs, then turning it to colour the second side pale gold.
- Lift onto paper to drain, scatter Coriander Leaves over and serve hot.
Common questions
- Kuttu Ki Poori ko English mein kya kehte hain?
- हिमाचली कुट्टू की पूरी ko English mein Kuttu Ki Poori likhte hain.
- Ek plate Kuttu Ki Poori mein kitni calories hoti hain?
- 362 kcal per plate.
- Kitna time lagta hai?
- 25 min lagta hai — 15 min taiyari, 10 min pakana.