Kutu Ki Puri is the staple food during fast in North India. Since Kutu is warm in nature it’s best eaten with yogurt. Kutu is very high in fiber and a very good detox for the body.
|Preparation Time:||30 minutes|
|Kuttu Flour (Buckwheat Flour)||1 cup|
|Boiled Potatoes||1 medium|
|Pickle Masala (available in Indian stores in powder form)||1/2 tsp|
|Water||About 1/2 cup|
- Boil, peel and grate the potato. Keep aside.
- Mix flour, salt, pickle masala and mashed potato. Add about 1/2 tsp of oil and rub it in the flour thoroughly.
- Knead it in a hard dough with about 1/2 cup of water.
- Divide the dough in 6 small flat balls.
- Heat oil. Test it by dropping a small piece of dough. If oil starts bubbling and dough starts floating, it’s hot enough.
- Roll a ball to about 4-5 inches in diameter. Don’t worry if it’s not perfectly round.
- Drop it slowly in the hot oil. Press it slightly to help it puff up. Turn the side. Fry till it’s golden brown from both sides.
- Repeat it with other balls. Kutu Ki Puri are ready.
- Serve Kutu Ki Puri hot with Raita and Potato Curry.
- If you want to store it for later, stack a few of them, wrap it in a paper towel and then wrap it in aluminum foil.
- If some puris are left over, wrap them as described above, put them in a ziplock bag and store it in freezer. Next time when you don’t want to make rotis or puris, just thaw the frozen puris and heat in microwave.
- You can skip the pickle masala if you want but it adds a little zing to the puris and they can be eaten without any accompaniment.
- Don’t prepare the dough ahead of time because it softens up after some time. Also keep some dry flour handy just in case the dough becomes soft.
- It’s a little harder to roll Kuttu Ki Puri because the kuttu flour does not bind as well as the wheat flour, so don’t worry if the puris are not shaped perfectly.