KUTTU KI PURI or Buckwheat Bread (5 of 9)

These crispy puris (breads) are made with buckwheat flour or kuttu ka atta and goes well with aloo jeera, tam tam paneer (recipe already published) or curd. This deep fried puri along with tam tam paneer makes a perfect meal and a delicious combination during fast or vrat. My mom used to cook this combination during Navaratri and I am in love with this ever since! You can also make these breads with any other curry or veggies on normal days.

Cuisine: Indian Course: Bread Preparation time : 20 min Cook time: 5 min Serving: 4-5

INGREDIENTS AND INITIAL PREPARATION FOR 9-10 Breads:

200 Gram Kuttu ka atta (Buckwheat)
1 Potato , boiled and mashed
Water, to knead
Ghee, for deep frying
Dry flour (buckwheat), for dusting the dough

RECIPE IN A NUTSHELL:-

Making Dough: Take buckwheat flour, boiled potato and a spoon of oil and mix them well. Knead the mixture by adding little water (as required). Make sure to not make the mixture soggy. Once the dough is ready, cover it and leave for 15 mins. Making puri: Take a portion from dough, make a ball. Roll it into a thin round disc with the help of a rolling pin. Prepare all the discs this way and fry them one by one.

Difficulty in this step, handle cautiously: Dough from buckwheat is very soft. Sometimes it is difficult to roll and you may face difficulty while transferring it from rolling board to the frying pan. Softly roll the bread with very little pressure and dust the top surface with dry flour also to prevent it from sticking at the bottom. Do it with patience 🙂

STEP BY STEP RECIPE WITH PHOTOS:-

Mix buckwheat flour with boiled potato and a spoon of oil nicely.
Knead mixture into a stiff dough by adding little water.
Dough is ready, cover it and leave for 15 mins.
Part the dough equally into pieces and make balls by applying some oil on your palm.
Take a ball and roll it into a round disc with a rolling pin. Repeat the same for the rest of the balls. They are ready for frying.
Heat the ghee or oil in a kadahi or frying pan on a medium flame. Dip the rolled puri into the oil.
Press gently with a slotted spoon in the center so that it puffs up. Flip it only when the other side of bread (puri) turns golden brown in color.
Take it out with the slotted spoon and place it on a paper towel to remove the excess oil. Serve it with curd, aloo jeera or tam tam paneer.

Sharing is caring:

Check whether the oil is ready for frying or not by dipping a small piece (black pepper size) of dough in it. Oil is considered ready when the dough piece rises to the top of oil immediately.
Apply some oil on your palm while making the patties.
Cautiously fry the puris till they turn golden brown in color.