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.
Buckwheat flour spoils easily so better to buy the flour in small quantity. Good quality kuttu flour is not easily available in Dubai so when ever I visit India I buy Kuttu groats and grind them when ever required. Stays well for a long time if refrigerated.
Singhoda atta is good to use in all seasons but kuttu ,ragi and sama/samak are hot in taaseer so it is advised to use in small quantity in summer and always use some yogurt ,raita or curd based curries with kuttu poori. Kuttu poori goes well with the delicious Lauki ka raita, Aloo tamatar ki sabzi, Dahi wali Arbi, Khatta Meetha Kaddu , Vrat ke dahi aloo etc.
- 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
- 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.