Vrat wale Aloo and Kuttu Ke Atte Ki Poori (Buckwheat Flour Poori)

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During the Navratri vrat or any other Hindu fast or upwas like ekadasi, maha shivratri, janmashtami, some food are restricted and only few is allowed. These rules and tradition may vary from one family to another. When it comes to the flour, few of them are allowed like rajgire ka atta (Amaranth flour), singhare ka atta (Water chestnut flour), kuttu ka atta (Buckwheat flour) and arrowroot flour.

Vrat wale aloo or vrat ke rasewale aloo recipe. Nothing fancy but a simple and basic dish prepared in every household during fasting period. Boiled and cubed potatoes are combined with freshly grated tomatoes and flavored with simpe spices. Usually paired up with Kuttu and Singhare ke atte ki Poori to make a complete meal. Along with sabudana, sawa ke chawal and amaranth flour (rajgira flour) this combination is the most relished one.

Kuttu ki puri recipe or vrat ki poori – a gluten free puri recipe dough is made with buckwheat flour and mashed potatoes and the deep fried into hot oil.

Handy Tips :

  • Make sure to mash the potatoes very well. If there are tiny pieces of potato in the puri, it will not puff well.
  • Roll the puri to even thickness. If it is uneven then it will not puff up while frying.
  • Don’t make the puri too thin or too thick, It should be medium thickness.
  • Fry the puris into hot oil. If oil is not hot then puri will absorb too much oil because of potato in it. Also it will not puff up.

Vrat wale Aloo and Kuttu Ke Atte Ki Poori

Basic and simple recipe of Vrat wale aloo. Prepared with boiled potatoes, tomatoes and flavored with simple spices. Kuttu ki puri recipe or vrat ki poori – a gluten free puri recipe dough is made with buckwheat flour and mashed potatoes and the deep fried into hot oil.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: festivals, Main Course
Cuisine: Indian
Keyword: buckwheat, festivals, kuttu ka atta, navratri, potatoes, vrat
Servings: 4
Author: Bhawna Maharshi

Ingredients

Vrat Wale Aloo

  • 2 tbsp Oil / Ghee
  • 1/2 tsp Cumin Seeds
  • 2 Green Chillies slit length Wise
  • 1 tsp ginger chopped
  • 1/2 Cup Tomato Puree
  • 1/2 tsp Turmeric Powder ( Haldi )
  • 1/2 tsp Red Chilli Powder
  • 1/2 tsp Rock Salt ( Sendha Namak )
  • 1/2 Cup Curd
  • 4 Medium Potatoes Boiled

Buckwheat ( Kuttu Ka Atta ) Poori

  • 1 Cup Buckwheat Flour ( Kuttu Ka Atta )
  • 3 small Potatoes Boiled
  • 1 tsp Black Pepper
  • 1/2 tsp Rock Salt ( Sendha Namak )
  • 1/2 tsp Red Chilli Powder

Instructions

Vrat Wale Aloo

  • In a pan heat ghee and add cumin seeds. When they start to sputter add green chilli and chopped ginger.
  • Mix and saute for 1 minute.
  • Add tomato puree and all the spices and saute for a minute.
  • Add chopped or mashed potatoes. Mix Well and add curd.
  • Stir for two minutes and add water . Bring to boil.
  • Cover & Cook on medium flame for 4 minutes.
  • Garnish with coriander leaves.

Kuttu ke Atte Ki Poori

  • Take kuttu ka atta in a bowl. Add salt , red chilli powder and pepper. Mix well.

  • Add mashed potato. Mix it by rubbing between your fingers and thumb until it is incorporated well.

  • Now knead into a tight dough using warm water. Start with little water at a time. I used only 2 tablespoons of water.

  • Grease your hands with oil. Now make smooth ball and flatten it between your palm.

  • Now heat the oil in a pan on medium-high heat for deep frying.

  • While oil is heating, roll few more puris and keep them on the plate.
  • Once oil is hot slide one rolled puri carefully. slightly press in circular motion using spatula, so it will puff up.

  • Once puffed and lightly browned, flip it and cook another side.Then remove it to a paper towel lined plate using slotted spatula

  • Serve it with Aloo and Curd

More notes and some tips:

  • If method of rolling on a floured surface or making pooris with hand doesn’t work for you, you may also use a moist cheese cloth/ muslin cloth or just a clean cotton cloth. A lightly oiled plastic zip lock bag or simply plastic sheet can also be used to roll these pooris. its really hit and trial, just use the method you prefer. 

  • Since Buckwheat generates heat in the body (and esp. given the level of heat and humidity in India), it would be advisable to pair it with Yogurt. So you may serve the complete combo of Kuttu poori, with aalu tamatar and a raita of your choice

  • You can also prepare  Kutti ki Roti or Paratha using the same method. For making rotis, you roll it slightly thin and for making parathas  it’s a tad bit thicker.

  • You can also use a mix of kuttu ka atta and singhare ka atta to make these  Pooris. They taste delicious too.

  • Kuttu ki Poori can be served with many other fasting Sabzis, like  dahi aloo, arbi masala. dahi arbi, vrat wale aloo or kaddu ki sabzi. I should be posting the recipes of these very soon and update this post.

  • If you are not preparing these  just for fasting purpose, you may play a little with the spices. like I added a pinch of turmeric and carom seeds as well in the dough to make it more appetising and it has also given this a nice colour. 

Cooking with lots of love and straight from the heart.

Bhawna Maharshi

Pans n ovens

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