Kuttu Ki Puri (Buckwheat Poori)
By DK on Oct 20, 2012
Its amazing what world wide web has done for the gourmands. Its has brought various cuisines right to one's own kitchen. I have learnt so much of my cooking thanks to Internet. In fact, I have better knowledge of my own Indian cuisine thanks to the web. Like this poori made of Buckwheat flour. I never knew or heard of this puri while growing up in India. What the heck, I did not know what Buckwheat was in the first place! But the love for whole grains got me closer to many grains - including buckwheat and to many cuisines which used them in traditional preparations. I was shocked, to put it mildly, when I saw a recipe right at home with it. These are very popular in Maharashtra made for the Navaratri Vrat (Fasting) where wheat, legumes and few other ingredients are avoided during this period.
While I don't keep a fast during Navarathri, I make these on and off for the love for anything wholegrain. Given that Buckwheat is Gluten Free, it makes use of potatoes to help in the binding. These are crisp with little softness. They are more crunchy than a regular poori which is more soft in texture. The distinct slightly bitter-earthy taste of buckwheat is masked well with the addition of potatoes. You get just a whiff of its flavor adding a favorable taste to these pooris. Adding the starch makes these poori heartier and filling.
my kitchen notes (put together from various internet sources)
Prep Time: Under 30 min
Cook Time: Under 30 min
Serves: 3 people
Yield: Makes 10-12 pooris
- 1 cup (abt 110 grams/4 oz) Buckwheat flour, see Tips
- 1 small-med (abt 140 grams/6 oz) Potato, boiled/steamed
- 1-2 green Chillies, (optional) - see Tips
- Salt to taste - see Tips
- Few sprigs of Cilantro
Tips1. Buckwheat: Known as Kuttu (ka atta) in Hindi, Papparai in Tamil.
2. Chillies : Although these pooris taste great without the chillies too, I personally love them with some heat. I think chillies blend well with earthy buckwheat enhancing the flavor.
3. Salt: If preparing this for Navarathri Fasting, use Sendha Namak (Rock salt ) instead.
Mash the potatoes well until smooth with no lumps.
Mix all the ingredients together.
Mix until they form into breadcrumb like texture.
Add water - 1 tbsp at a time - to make a tight dough. Not very soft, nor too tight either but a little more tight than a chapathi dough. I think I needed about 1/4 cup of water.
Close with a wrap or a clean kitchen cloth and set aside for 15-20 minutes.
Pinch out small pieces of the dough and flatten it with your palm.
Roll it out into about 3 inch (diameter) circle. It should be thicker than chapathi or poori. Make sure to roll it out gently since it will break easily. Use additional flour (buckwheat) to dust it.
Pat out the excess dough
and drop it in the hot oil (or ghee). Ladle some oil on top for it to puff. But it won't puff as it does for regular Poori
Turn and cook until it runs golden -reddish-brown (!). Drain on paper towels and serve hot.
Crunchy, crispy pooris ready. Serve them with any side dish of your choice (or that fits with fasting regulations if you are following it). Since Buckwheat generates heat in the body (and esp. given the level of heat and humidity in India), it would be advisable to pair it with Yogurt. Either a raita or a side dish made with yogurt sauce.
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