Kuttu, or buckwheat flour, is one of the few flours allowed during Navratri fasting, along with a few others like singhare ka atta. Unlike wheat flour, kuttu has no gluten, so the dough doesn’t stretch or bind the same way. It takes about 30 minutes to put together, and it’s a filling, satisfying option for fasting days.
Kuttu Ki Puri is a deep-fried bread made from buckwheat flour, popular during Navratri fasting. It’s soft, slightly chewy, and pairs perfectly with a simple potato curry or plain yoghurt. Since kuttu flour behaves very differently from wheat flour, getting the dough right takes a little care. This also makes rolling it out a bit trickier than regular puri dough. Most people add boiled potato or arrowroot flour to the dough, which helps hold everything together while frying. The result is a puri that’s slightly darker in colour, with a nutty, earthy flavour that’s quite different from regular wheat puris.
Getting the dough right is really the only tricky part of this recipe. Kuttu flour needs a good binding agent, and mashed boiled potato works best for most people. The dough should be soft but not sticky, and it’s best rolled out between two sheets of parchment paper or plastic, since it can stick to a dry rolling board. Rolling it a little thicker than regular puris also helps, since thin kuttu puris tend to break apart while frying. Once you get the hang of the texture, it becomes a quick and fairly easy recipe to repeat through the nine days of fasting.
Kuttu Ki Puri is usually served with a simple, no-onion, no-garlic potato curry during Navratri, since most fasting rules avoid regular spices like turmeric, hing and regular salt. Rock salt, or sendha namak, is used instead of regular table salt to keep the dish fasting-friendly. It’s a dish many people grow up eating every Navratri, often alongside a bowl of yoghurt or a light pumpkin sabzi, making for a complete, satisfying fasting meal that doesn’t feel restrictive at all.
In a bowl, mix the kuttu flour with the mashed potato until well combined.
Add rock salt, cumin seeds and chopped green chilli to the flour mix.
Add 1 tablespoon of oil and mix it into the flour with your hands.
Slowly add water, a little at a time, and start bringing the dough together.
Knead gently until you get a soft, smooth dough that isn’t sticky.
Cover the dough and let it rest for 10 minutes.
Divide the dough into small, even balls, slightly bigger than regular puri balls.
Place a dough ball between two sheets of parchment paper or plastic.
Gently press and roll it into a small circle, not too thin.
Peel it off carefully, since kuttu dough can be a little delicate.
Heat oil in a deep pan until it’s properly hot.
Slide the rolled puri gently into the hot oil.
Press it lightly with a slotted spoon so it puffs up.
Flip once it turns golden, and fry the other side briefly.
Remove and drain on a paper towel-lined plate.
Repeat with the remaining dough, frying one or two puris at a time.
Serve hot with fasting-friendly potato curry or plain yoghurt.
This usually happens if there isn’t enough potato or binding in the dough. Add a little more mashed potato and knead well.
This happens when the oil isn’t hot enough. Make sure the oil is properly heated before frying the first puri.
It’s best made fresh, since kuttu dough can turn a bit dry and harder to roll if left sitting too long.
A simple sendha namak potato curry or plain yoghurt works best, keeping the meal fasting-friendly and light.
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