Navratri Recipe- Crispy And Delicious Kuttu Ki Poori

Kuttu ki poori is specially made for fasting like Navaratri, Janmashtami, Shivaratri , Ekadashi and other religious fasting and celebrations. Buckwheat is a gluten free grain so good for health too.

In North Indian people usually eat Rajgiri ka aata, singhoda atta/water chestnut ka aata, samak/varai ,sabudana and Kuttu ka aata during fasting . In my home town Mathura Kuttu ka aata is the preferred one among all the flours so I have a liking of this kuttu flour and often make poori , paratha and pakodas from kuttu aata.

Kuttu atta is gluten free like most of the flours used in fasting so to make it pliable some boiled mashed potato or arbi/colocasia should be added in it for easy rolling.

Ingredients

1 cup Kuttu aata/ Buckwheat flour
1 small Potatoes / Aloo boiled
1/2 tsp Cumin Seeds / Sabut Jeera
1/4 tsp Sendha Namak /Rock Salt
1/3 tsp Pepper Powder / Kali Mirch
1 tsp Cooking Oil
Enough oil To Deep fry
2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya optional

Method

* Take a bowl and add kuttu atta, boiled and mashed potato,1 t.s oil, salt, pepper and cumin seeds, mix well.

* Add some warm water and make a medium soft dough.

* Make small balls and roll into medium thick poori's.

* Deep fry pooris in hot oil till golden and crisp from both the sides.

* Drain on a tissue to absorb the excess oil.

* Serve hot with vrat ke aloo,dahi ki arbi and lauki raita.