During Navratri, fasting is an important tradition, and many devotees follow strict dietary guidelines, avoiding grains like rice and wheat. Instead, alternatives such as buckwheat flour (known as kuttu ka atta) are used to prepare delicious dishes that are not only satisfying but also in accordance with the fasting rules. One such popular and mouthwatering dish is Kuttu Ki Puri, which pairs perfectly with various vrat-friendly side dishes such as aloo sabzi, pumpkin curry, or plain yogurt.
In this blog, we’ll explore how to prepare crispy, golden-brown Kuttu Ki Puris. These puris are not only a favourite during Navratri but are also an excellent choice for a gluten-free diet.
What is Kuttu Ki Puri?
Kuttu Ki Puri is made from buckwheat flour, a common grain substitute during fasting periods. Buckwheat is rich in essential nutrients like protein, fibre, and minerals, making it a highly nutritious option for fasting meals. Kuttu Ki Puri is often served with aloo sabzi (potato curry) or other vrat-friendly vegetables and chutneys.
The unique nutty flavour of buckwheat combined with a crispy texture makes Kuttu Ki Puri a perfect meal during Navratri fasting. Moreover, since it is gluten-free, it can be enjoyed by people with gluten intolerance as well.
Why Kuttu is Ideal for Fasting
Buckwheat (kuttu) is one of the most commonly consumed grains during fasting. Despite its name, buckwheat is not related to wheat and is, in fact, a seed. It has a range of health benefits:
– High Nutritional Value: Buckwheat is rich in fibre, protein, and antioxidants. It provides sustained energy, making it ideal for fasting.
– Gluten-Free: It is naturally gluten-free, so it’s a safe option for those who are gluten intolerant or follow a gluten-free diet.
– Alkaline: Buckwheat flour helps to maintain a balanced pH level in the body, which is important for detoxification during fasting.
Ingredients for Kuttu Ki Puri
To make Kuttu Ki Puri, you need just a handful of ingredients, most of which are typically allowed during Navratri fasting.
Ingredients:
– 1 cup buckwheat flour (kuttu ka atta)
– 1 medium-sized boiled potato (mashed)
– Rock salt (sendha namak) to taste
– 1 tsp cumin seeds (jeera) or carom seeds (ajwain)
– Water, as needed
– Ghee or oil for deep frying (ensure you use vrat-friendly oil like peanut oil)
Step-by-Step Recipe to Make Kuttu Ki Puri
Step 1: Prepare the Dough
- In a large mixing bowl, take the buckwheat flour.
- Add the mashed boiled potato to the flour. The potato acts as a binding agent since kuttu ka atta lacks gluten, which would typically hold the dough together.
- Season the mixture with rock salt and cumin or carom seeds. Both add flavor and aid digestion, especially during fasting.
- Gradually add water, a little at a time, and knead the dough. Be careful not to make the dough too sticky or soft. The consistency should be firm enough to roll out puris.
- Once the dough is ready, cover it with a damp cloth and let it rest for about 10-15 minutes.
Step 2: Roll the Puris
- After the dough has rested, divide it into small, equal portions and roll them into smooth balls.
- Dust the rolling surface lightly with buckwheat flour and roll each ball into a small, round puri.
– Note: Rolling kuttu puris can be tricky as the dough is slightly crumbly. To avoid sticking, you can lightly grease the rolling pin and surface with oil.
Step 3: Fry the Puris
- Heat ghee or vrat-friendly oil in a deep frying pan on medium heat.
- Once the oil is hot, gently slide one puri into the oil. It should puff up in a few seconds.
- Fry the puris until they turn golden brown on both sides, flipping them occasionally to ensure even cooking.
- Remove the puris with a slotted spoon and drain on paper towels to remove excess oil.
Tips for Perfect Kuttu Ki Puri
– Use Potatoes: As kuttu flour doesn’t contain gluten, the addition of boiled potatoes helps in binding the dough. You can also add boiled and mashed sweet potatoes for a variation.
– Kneading the Dough: Ensure the dough is not too soft or too hard. If the dough becomes too sticky, it will be difficult to roll out. You can adjust the consistency by adding a little extra buckwheat flour.
– Frying Temperature: Make sure the oil is hot enough before you begin frying. If the oil is not hot, the puris will absorb excess oil and become soggy.
Serving Suggestions
Kuttu Ki Puri can be served with various fasting-friendly side dishes:
– Aloo Sabzi: This is a classic accompaniment. You can make a simple vrat-friendly potato curry with rock salt, cumin seeds, and a bit of tomato.
– Vrat Wali Kadhi: Another delicious combination is to serve kuttu puris with vrat-special kadhi made from yogurt and singhara flour.
– Pumpkin Sabzi: Sweet and spicy pumpkin sabzi pairs beautifully with the nutty flavor of kuttu puris.
– Yogurt (Dahi): Kuttu puris taste amazing when served with plain yogurt or a cucumber raita.
Conclusion
Kuttu Ki Puri is a crispy, gluten-free puri made with buckwheat flour, perfect for Navratri fasting or any occasion that calls for a light, nutritious meal. Whether you pair it with aloo sabzi, vrat ki kadhi, or simply enjoy it with plain yogurt, this dish is guaranteed to satisfy your hunger while keeping you energized throughout the day.
This Navratri, if you are looking for a wholesome, tasty, and nutritious dish to enjoy while observing your fast, give Kuttu Ki Puri a try! Not only is it easy to make, but it also brings a comforting balance of flavors and textures to your fasting menu.
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