snack · vrat · falahari · janmashtami
Kuttu Puri
The vrat puri that puffs — buckwheat flour bound with mashed potato, spiked with cumin and green chilli, fried until golden. Sendha namak keeps it fasting-safe, and the potato is what stops kuttu dough from cracking as you roll it.
Cook along · 6 steps
Method
- 1
In a large mixing bowl, combine the kuttu ka aata, mashed potatoes, rock salt, chopped green chilli, and cumin seeds. Mix thoroughly.
- 2
Gradually add water and knead the mixture into a firm, smooth dough. Avoid adding too much water, as the dough can become sticky.
- 3
Divide the dough into small, equal-sized balls. Dust the rolling surface with buckwheat flour and roll each ball into a small circle, about 4–5 inches in diameter.
- 4
Heat oil in a deep frying pan over medium-high heat. Once hot, gently slide a puri into the oil.
- 5
Fry the puri until it puffs up and turns golden brown. Repeat with the remaining dough and drain the fried puris on paper towels to remove excess oil.
- 6
Serve the crispy kuttu ki puris hot with yogurt or any vrat-friendly side dish.
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