Specially made during fasting days, this Kuttu ki poori is so tasty and healthy apart from being gluten free. It can be made with or without boiled potatoes. In fasting days, Kuttu ka atta or buckwheat flour can be replaced by Rajgira or Singhare ka Atta as well. These pooris are extremely crisp and taste as good as regular pooris.
Ingredients of Kuttu Ki Poori
2 Cups Kuttu Ka Atta
1/2 tsp Sendha Namak
1 Cup Water
How to Make Kuttu Ki Poori
1.Take 2 cups of Kuttu ka atta in a large deep bowl.
2.Add boiled potato to this flour and mix well with a spatula.
3.Knead a smooth dough by adding sendha namak and required water. Make sure it does not get sticky otherwise pooris would not be rolled properly.
4.Cover the dough with a thin plastic sheet and keep aside for at least half an hour.
5.After 30 minutes remove the sheet.
6.Now divide the dough into equal small size balls.
7.Sprinkle flour over the rolling board to avoid stickening of Poori and roll it in a round shape using rolling pin. Don’t make it too thin.
8.Gently slide one poori in the hot oil and deep fry till it puffs up. Fry on both sides till golden and crisp.
9.Repeat the process with rest of the pooris and place on paper towels to remove oil.
10.Serve immediately with dahi aloo or other fasting foods.
Key Ingredients: Kuttu Ka Atta, Potato, Sendha Namak, Water
Watch the step by step recipe of Kuttu Ki Poori here: