Kuttu Ki Puri Recipe
Kuttu ki puri is a crispy, fasting-friendly Indian bread made with kuttu flour, boiled potato, and sendha namak. The dough is rolled carefully and deep-fried until puffed and golden. Serve hot with aloo sabzi, kaddu sabzi, or curd.
Ingredients
Kuttu Ki Puri Recipe
- 1 Cup Kuttu ka Atta Buckwheat flour
- 1 Medium Potato Boiled and mashed
- 1/4 tsp Ajwain
- 1-2 Medium Green Chili Finely chopped
- 2 tbsp Ghee For deep frying
- 1-2 tbsp Sendha Namak Rock salt
Instructions
- Boil the potato until soft, peel it, and mash it smoothly.
- Mix mashed potato, kuttu atta, sendha namak, and optional ajwain and green chili. Knead into a soft dough, adding very little water if needed. Rest for 10 minutes.
- Divide the dough into 8–10 small balls. Grease two plastic sheets or parchment paper and place a dough ball between them.
- Press or roll each ball into a thin, round puri of about 3 inches.
- Heat oil or ghee in a kadai until hot. Test with a small piece of dough—it should rise immediately.
- Carefully slide the puri into the hot oil. Fry for about 30–40 seconds, gently pressing with a slotted spoon until it puffs and turns light golden. Flip and fry for another 20–30 seconds.
- Remove and drain on paper towels. Serve hot with aloo sabzi, kaddu sabzi, or plain curd.
