Kuttu Ki Puri Recipe

Ingredients

• 1 Cup kuttu ka atta (buckwheat flour)
• 1 large size potato, boiled and peeled
• 1/2 teaspoon cumin seeds (jeera)
• 1/4 teaspoon cumin powder (jeera powder)
• 1 tablespoon ghee (clarified butter) + more for deep frying
• 1 tablespoon chopped coriander leaves

Instructions

1. 1

   In a large mixing bowl, combine the Kuttu flour, grated boiled potato, cumin powder, seeds, coriander leaves, and rock salt.

2. 2

   Mix nicely. The grated potato will moisten the flour. Add only a teaspoon of water at a time. Too much water will make the dough sticky and difficult to work with. Knead the ingredients into a smooth, firm dough. The dough should not be too soft or too hard.

3. 3

   Once the dough is ready, cover it with a damp cloth and let it rest for about 15 minutes.

4. 4

   Heat the oil or ghee for deep frying pan over medium-high heat. Divide the dough into small, equal-sized balls.

5. 5

   Grease your palms with a little oil. Place a dough ball between two small pieces of plastic wrap/sheets. Gently flatten it with your palm and then carefully roll it into a small, thick disc of about 3-4 inches in diameter. The puris should not be too thin.

6. 6

   Carefully slide one rolled puri into the hot oil. Using a slotted spoon or spatula, gently press the puri down in the center. This will encourage it to puff up. Once the puri puffs up, flip it over and fry the other side until it turns golden brown and crispy.

7. 7

   Remove the puri from the oil and place it on a paper towel to drain excess oil. Continue the process with the remaining dough balls.

8. 8

   Serve the Kuttu Ki Puri with your choice of falahari sabzi and raita.