Kuttu ki puri is a popular Indian fasting recipe made with buckwheat flour, boiled potato and a few simple ingredients. These pooris are best served hot with vrat wale aloo, plain yogurt or a fasting-friendly curry. The dough can feel different from wheat dough, so the potato and gentle handling help make it easier to roll.
Prep time: 15 minutes | Cook time: 20 minutes | Total: 35 minutes | Servings: 3
Ingredients
- 1 cup kuttu (buckwheat) flour
- 1 medium potato, boiled and mashed very smoothly
- About 2–4 tablespoons water, only if needed
- Sendha namak, to taste (if used in your fasting tradition)
- Oil or ghee for deep-frying
- Optional: finely chopped coriander or a pinch of cumin
How to Make Kuttu Ki Puri
- Prepare the potato: Boil, peel and mash the potato until no lumps remain.
- Make the dough: Mix the flour, mashed potato and sendha namak. Add water a teaspoon at a time until the dough holds together. It should be firm and pliable, not sticky.
- Rest briefly: Cover and rest for 5 minutes. Buckwheat flour has no gluten, so avoid kneading it like wheat dough.
- Shape carefully: Divide into small balls. Roll each between two lightly oiled sheets or pat it gently into a small disc. If it cracks, press the edges back together.
- Heat the oil: Heat oil over medium-high heat. Test with a tiny piece of dough; it should rise steadily without burning immediately.
- Fry: Slide in one puri at a time. Gently press the top with a slotted spoon to help it puff. Turn once and fry until lightly golden, then drain.
- Serve hot: Enjoy with vrat wale aloo or yogurt, following your household’s fasting rules.
Tips for Soft Dough and Puffed Pooris
- Use smooth mashed potato; lumps can make the dough split.
- Add water slowly. A wet dough is difficult to roll and may break in hot oil.
- Keep the discs small and slightly thick for easier handling.
- Maintain steady oil temperature and fry one puri at a time.
- Use fresh flour and follow the ingredients permitted by your own fasting tradition.
What to Serve with Kuttu Ki Puri
Serve with a simple potato curry, plain yogurt or a suitable vrat curry. For another fasting idea, see our non-sticky sabudana khichdi recipe and our guide to Navratri-friendly food ideas.
Storage and Reheating
Kuttu ki puri tastes best freshly fried. If needed, refrigerate leftovers in a covered container for up to 1 day and reheat in a hot pan or air fryer until warmed through. Texture will be softer than freshly fried puri.
Frequently Asked Questions
Why does kuttu puri dough crack?
Buckwheat flour has no gluten. Smooth mashed potato helps bind it, and a little water added gradually can bring the dough together.
Can I make the dough ahead?
It is easier to shape soon after mixing. If it dries, cover it and gently work in a few drops of water before shaping.
Is kuttu ki puri gluten-free?
Buckwheat itself is naturally gluten-free, but check flour packaging and avoid cross-contamination if you need strict gluten avoidance.