Kuttu ki Poori Recipe
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Kuttu ki Poori Recipe


Kuttu ki Poori Recipe – vegan

Kuttu ki puri recipe with step by step photos. Kuttu or buckwheat plays a significant role in the food for fasts in India. This Kuttu Ki Puri is a crisp and tasty poori made with buckwheat flour or kuttu ka atta that can be easily prepared during fasts or vrats. The recipe is vegan and gluten free too.

Kuttu ke atte ki puri is made during religious fasting days like shivratri fast or Ekadashi fast or Navratri vrat. Buckwheat is known as kuttu in Hindi language.

Buckwheat flour or kuttu ka atta is one of the flours that is used during fasting time in North India. 

How to make Kuttu ki Puri

  1. Take 2 cups buckwheat flour (or 250 grams kuttu ka atta) in a large mixing bowl or a plate (parat).
  2. Add ½ teaspoon cumin powder and 1 teaspoon rock salt (sendha namak).
  3. With a spoon mix well.
  4. Now add 1 cup of hot boiling water.
  5. With a spoon mix everything. Cover the pan and keep aside till the mixture cools down.
  6. Once the mixture has cooled down, begin to knead it. While kneading add warm water if required. 1 to 2 tablespoons of water can be added if the dough looks dry.
  7. Knead to a smooth dough. The dough should not be sticky. Otherwise, you won’t be able to roll the poori.
  8. Make small or medium sized balls from the dough. On a rolling board, take a dough ball and spread some oil on both sides.
  9. With a rolling pin, roll to a round cirle. You can keep the kuttu ki puri slightly thick, but do not make them thin. If you are unable to roll pooris directly, then make use of a ziplock bag or a plantain leaf (banana leaf) to roll pooris.
  10. Heat peanut oil for deep frying in a kadai or pan. Check the oil by adding a small piece of dough in it. If it comes up steadily and gradually, the oil is hot enough for the pooris to be fried.
  11. Then gently slide one poori in the oil. Fry on medium heat.
  12. It will come on the surface and also puff up.
  13. If the poori does not puff, then gently nudge and press the surface with a slotted spoon, so that the poori puffs up.
  14. Fry till you see that the oil has stopped sizzling and the poori looks golden and crisp.
  15. Then turn over the pooris with a slotted spoon.
  16. Fry the second side also till it turns crisp and golden. Remove carefully with a slotted spoon.
  17. Once the pooris are golden and crisp remove with a slotted spoon draining extra oil in the kadai.
  18. Place them on paper towels to remove excess oil. Similarly, fry the rest of the pooris. Reguate the heat while frying the pooris as needed.
  19. Serve kuttu ke atte ki poori hot with vrat ke aloo or vrat ki dahi arbi or vrat ke dahi aloo or vrat ki kadhi or any other curry dish that is made for religious fasting days.


  • 2 cups buckwheat flour or 250 grams kuttu ka atta
  • ½ teaspoon cumin powder
  • 1 teaspoon rock salt (edible and food grade) (sendha namak)
  • 1 cup hot boiling water
  • peanut oil for deep frying, add as required