Kuttu ki Puri are gluten free puris made with buckwheat flour. These crispy puris are especially popular during the fasting period of Navratri in India!

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes
  • Yield: 14 puris
  • Category: Breads
  • Cuisine: Indian

Ingredients

  • 1 cup water (240 ml/8 oz)
  • ½ teaspoon salt (or to taste, use sendha namak if making this for fast)
  • 1 teaspoon oil (divided)
  • 2 cups buckwheat flour (kuttu atta, 260 grams)
  • oil (for deep frying the puris, I used avocado oil)

Method

  1. To a pan on medium-high heat, add 1 cup water along with salt and 1/2 teaspoon oil. Let the water come to a boil.
  2. As soon as the water starts to boil, add 2 cups of kutta ka atta (buckwheat flour) to the pan and turn off the heat. Stir the flour with the water using a spatula and then cover the pan with a plate and let it sit for for 4 to 5 minutes.
  3. Remove the plate, the atta will look all crumbly and that's okay. Now, transfer the mixture to a large plate or paraat. The mixture will be easier to handle now as it has cooled down a bit.
  4. Start beinging the dough together using your hands. Add the remaining 1/2 teaspoon of oil and more warm water as needed to bring the dough together. I added additional 2 tablespoons of warm water at this point. Mix until you have a smooth dough then cover the dough and let it rest for 5 minutes.
  5. Now take a small portion from the dough (around 40 grams) and roll it between your palm to make a smooth round ball without any cracks. Flatten the ball by pressing it between your palm. Dab a little oil on top of the dough ball and start rolling it using a rolling pin.
  6. Roll the puri into a circle of around 5-inches in diameter. The thickness of these kuttu puris will be slightly more than regular wheat puris. You can use some dry buckwheat flour to dust the puris while rolling if they are sticking to the rolling pin. Because we boiled the water and scalded the flour, you will be able to roll the puris very easily using your regular chakla and belan. However if you are having trouble, you can roll between two sheets of parchment paper. Roll all the puris similarly.
  7. Heat 2 to 3 inches of oil in a kadai on medium heat. Drop a small portion of the dough in hot oil to check if the oil is ready for frying. If the small dough ball comes up immediately it means the oil is too hot. If it comes up gradually, it means it the right temperature. The temperature should also not be low else the puris will absorb a lot of oil and not puff up.
  8. Gently slide one rolled puri into the hot oil. Moving the slotted spoon on a circular motion, start pressing the puri so that it puffs up. Once puffed, flip and cook the other side as well. Drain the puri on a paper towel. Fry all the puris similarly. Serve kuttu ki puri with vrat wale 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.