Kuttu ki Puri Recipe

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Kuttu ki Puri
How to make Kuttu ki Puri
  • Recipe Servings: 10
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

About Kuttu ki Puri Recipe | Puri Recipe: A staple food during fasting occasions like Navratri, Shivratri or Ekadashi. These crispy and tasty puris are made with buckwheat flour or kutta ka atta and goes very well with curd as kuttu tends to generate warmth in our body. It is the perfect lunch accompaniment during the fasting or 'vrat' period and delicious enough to prepare on normal days as well.

Ingredients in Kuttu ki Puri Recipe: Made with 'sendha namak' or rock salt, which is specially used in making vrat food. Kuttu ki puri has buckwheat flour mixed with potatoes and salt and deep fried till crisp.

Ingredients of Kuttu ki Puri

  • 240 Gram Kuttu ka atta
  • 125 gram Potatoes (peeled and mashed smooth), boiled
  • 1 tsp Sendha namak (rock salt)
  • To knead Water
  • For deep frying Ghee
  • For dusting Dry flour

How to Make Kuttu ki Puri

  • 1.Mix atta, potatoes and salt together and knead into stiff dough, with the water. Cover and leave to rest, for at least 30 minutes.
  • 2.Break the dough into 10-12 pieces, and shape each into round, smooth balls, smearing your hands with some ghee, if it sticks.
  • 3.Take a ball, and with a rolling pin, roll into a thin round. Roll all the balls, and keep ready for frying.
  • 4.Heat the ghee in a `kadahi' or frying pan, and when a small piece of dough comes up at once, put the rolled `puri' into the oil.
  • 5.Press gently with a slotted spoon in the centre, so that it puffs up. Turn it over and fry till a little darker on both sides.
  • 6.Remove from the fat with the slotted spoon, drain and place on an absorbent paper, before transferring on to a serving dish.

Recipe Notes

Also see more of our Navratri Vrat festival recipes here.
You can also read and try our unique navratre vrat recipes.

Key Ingredients: Kuttu ka atta, Potatoes (peeled and mashed smooth), Sendha namak (rock salt), Water , Ghee , Dry flour