Kuttu poori

Ingrédients

• 1 and 1/2 cup buckwheat flour
• 1/2 teaspoon salt (if you are preparing this for Navratri, then rock salt (senda namak is typically used))
• 1 tablespoon ghee
• 1/2 of a medium size Boiled Potatoes (3oz)
• water to prepare the dough
• oil to fry the poori

Préparation

1. 1

   To prepare the Kuttu Poori, in a bowl add the flour salt and grate the boiled potato. Mix it around. Add the ghee and mix again.

2. 2

   Pour water little by little and mix until the dough comes together. You don't have to knead the dough at all. Just mix it together, so the overall texture is smooth and soft. (Watch the video to understand better)

3. 3

   The dough doesn't need any rest time. You can start preparing the poori right away.

4. 4

   You can either use a tortilla press or two flat plates to press the dough into a circular shape.

5. 5

   Furthermore, you also need two small parchment paper, so the dough doesn't stick to the plate or tortilla press.

6. 6

   Take a tiny amount of the dough. I prefer small, so mine was the size of a ping pong ball. Roll it into a ball and then place it on one parchment paper. Place the second parchment paper on top and now press either with a plate or tortilla press like how I showed in the video.

7. 7

   This step is very important. Do not try to take the rolled dough out of the parchment paper, instead peel the paper out of the rolled dough.

8. 8

   Place a heavy bottom wok on medium high heat and pour enough oil to deep-fry the poori. To check if the oil is hot enough, dip a wooden spoon in the oil and if you see bubbles popping up the spoon instantly then it's ready.

9. 9

   Very carefully slice the rolled poori from the side of the pan and, using a slotted spoon, gently press the poori. It will start to puff in a few seconds. Flip and fry for a few seconds and then take it off to plate.

10. 10

    Some poori may not puff perfectly, and that's because either it wasn't rolled evenly or there was a tiny hole that didn't allow it to puff. Still tasty!