Kuttu Ki Puri Recipe is a popular fasting recipe prepared during Shivratri, Navratri, and other vrat occasions. This traditional Indian puri is made with kuttu flour (buckwheat flour), singhara flour (water chestnut flour), boiled potatoes, and simple vrat-friendly spices.
This gluten-free puri is not only delicious but also easy to digest. Moreover, the combination of kuttu and singhara flour gives these puris a wonderful texture and makes them a wholesome choice during fasting. In addition, these crispy puris are easy to prepare and taste amazing with vrat wali aloo sabzi, arbi ki sabzi, curd, or chutney.
Whether you are observing Navratri fast, Shivratri vrat, or looking for a healthy gluten-free recipe, this Kuttu Ki Puri Recipe is a perfect addition to your fasting menu.
Why You’ll Love This Kuttu Ki Puri Recipe
- First, it is a simple and traditional vrat recipe.
- Moreover, it is naturally gluten-free.
- In addition, it is easy to digest and filling.
- Furthermore, it requires basic fasting ingredients.
- Finally, it pairs beautifully with vrat sabzi, curd, and chutney.
Ingredients for Kuttu Ki Puri Recipe
- 1½ cups buckwheat flour (kuttu atta)
- 1½ cups singhara flour (water chestnut flour)
- 3–4 medium-sized boiled potatoes, grated
- 1–2 teaspoons fresh coriander leaves, finely chopped
- 2–3 green chillies, finely chopped
- ½ teaspoon black pepper powder
- ¼ teaspoon red chilli powder (optional)
- Sendha namak (rock salt) to taste
- ½ cup extra buckwheat flour for dusting
- Oil for deep frying
How to Make Kuttu Ki Puri Recipe
Step 1: Prepare the Dough
First, take a large mixing bowl. Add kuttu flour, singhara flour, grated boiled potatoes, chopped coriander leaves, green chillies, black pepper powder, red chilli powder (if using), and sendha namak.
Next, mix all the ingredients properly. Gradually knead the mixture into a dough. Remember, the dough should not be too soft. Keep it slightly firm for making perfect puris.
After that, cover the dough and let it rest for 15–20 minutes.
Step 2: Roll the Kuttu Puris
Meanwhile, heat oil in a deep kadai over medium heat.
After resting, divide the dough into small equal portions. Roll each portion into a smooth ball and flatten it slightly with your palm.
Next, dust the rolling surface with extra kuttu flour. Roll each puri into a 3–4 inch circle. Keep the puris slightly thicker than regular chapati or paratha.
Step 3: Fry the Puris
Once the oil becomes hot, gently slide one puri into the kadai.
Then, fry the puri on medium-high heat until it puffs up and turns golden reddish brown. Flip it carefully and cook the other side.
Finally, remove the puri with a slotted spoon and place it on a kitchen towel to absorb excess oil.
Serving Suggestions for Kuttu Ki Puri Recipe
Serve these delicious vrat puris with:
- Arbi ki sabzi
- Vrat wali aloo sabzi
- Plain curd
- Green chutney
- Coconut chutney
- Pumpkin curry
Tips for Making Perfect Kuttu Ki Puri
- Always use boiled potatoes to bind the gluten-free dough.
- Keep the dough firm because soft dough is difficult to roll.
- Roll the puris slightly thick so they do not break.
- Fry the puris in properly heated oil for the best texture.
- If the dough feels sticky, use extra kuttu flour while rolling.
Frequently Asked Questions
Is Kuttu Ki Puri gluten-free?
Yes, kuttu flour and singhara flour are naturally gluten-free, making this puri suitable for people avoiding gluten.
Can I make Kuttu Ki Puri without potatoes?
Potatoes help bind the dough and give softness. However, you can try other vrat-friendly binding ingredients like grated raw banana.
Can I store leftover Kuttu Puris?
Freshly made puris taste best. However, you can store them for a few hours in an airtight container.
Why This Kuttu Ki Puri Recipe Is Special
This Kuttu Ki Puri Recipe is a delicious way to enjoy traditional fasting food without compromising on taste. As a result, you get crispy, flavourful, and satisfying puris made with wholesome gluten-free flours. Whether prepared during Navratri, Shivratri, or any vrat, this recipe is sure to become a favourite in your home.