These crunchy and delicious puris are made with buckwheat flour, also known as kuttu ka atta, and go well with curd since kuttu promotes warmth in the body.
Kuttu atta is permitted in vrat. As a result, this puri can be ingested safely during the vrat. This flour is easy to work with, despite the fact that it is gluten-free. The puri can be readily rolled without breaking.
It is the ideal Indian bread for fasting and is also wonderful enough to create on non-fasting days. This puri pairs beautifully with aloo rasedar and curd.
Made with'sendha namak', which is specifically used in Vrat cuisine. Buckwheat flour is combined with potatoes and salt before being deep-fried until crispy.
Ingredients Required:
1. 240 gms kuttu ka atta
2. 125 grams of potatoes (peeled and mashed smooth), boiled
3. 1 tsp. sendha namak (rock salt)
4. Water (to knead)
5. Ghee (to deep fry)
Methods to prepare:
Step 1: Combine the atta, potatoes, and salt and knead into a stiff dough with the water. Cover and let it sit for at least 30 minutes.
Step 2: Divide the dough into 10–12 pieces and shape them into round, smooth balls, coating your hands with ghee if necessary. Using a rolling pin, roll a ball into a thin circular. Roll all of the balls and keep them ready to fry.
Step 3: Heat the ghee in a 'kadahi' or frying pan, and when a little piece of dough appears, immediately place the rolled 'puri' in the oil.
Step 4: Gently press the center with a slotted spoon to blow it up. Flip it over and fry till a touch browned on both sides.
Step 5: Remove from the oil using a spatula to drain, and place on absorbent tissue before placing in a serving dish.
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