Kuttu ke atte ki puri are crisp and tasty Indian fry bread made with buckwheat flour for religious fasting or vrat.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes
  • Yield: 14 · 14 pooris
  • Category: Main Course
  • Cuisine: North Indian

Ingredients

  • 2 cups buckwheat flour (or 250 grams kuttu ka atta)
  • ½ teaspoon cumin powder
  • 1 teaspoon rock salt (edible and food grade) ((sendha namak))
  • 1 cup hot boiling water
  • peanut oil for deep frying, (add as required)

Method

making dough

  1. Take 2 cups buckwheat flour (or 250 grams kuttu ka atta) in a large mixing bowl or a plate (parat).
  2. Add ½ teaspoon cumin powder and 1 teaspoon rock salt (sendha namak).
  3. With a spoon mix well.
  4. Now add 1 cup hot boiling water.
  5. With a spoon mix everything. Cover the pan and keep aside till the mixture cools down.
  6. Once the mixture has cooled down, begin to knead it. While kneading add warm water if required. 1 to 2 tablespoons of water can be added.
  7. Knead to a smooth dough. The dough should not be sticky. Otherwise you won't be able to roll the pooris.

making kuttu ki puri

  1. Make small or medium sized balls from the dough. Take a dough ball and spread some oil on both sides.
  2. With a rolling pin, roll to a round circle. You can keep the kuttu pooris slightly thick, but do not make them thin.
  3. Heat oil for deep frying in a kadai or pan. Check the oil by adding a small piece of the dough in it. If it comes up steadily and gradually, the oil is hot enough for the pooris to be fried.
  4. Then gently slide one poori in the oil. Fry on medium flame. It will come on the surface and also puff up.
  5. If the poori does not puff, then gently nudge & press the surface with a slotted spoon, so that the poori puffs up.
  6. Fry till you see that oil has stopped sizzling and the kuttu poori looks golden and crisp.
  7. Then turn over the poori.
  8. Fry the second side also till it turns crisp and golden. Remove with a slotted spoon.
  9. Place them on paper towels to remove excess oil. Similarly fry the rest of pooris.
  10. Serve kuttu ke atte ki puri hot with vrat ke aloo or dahi arbi or dahi aloo.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.