How To Make Kuttu Ki Puri – Vrat And Upvas Recipe

Kuttu Ki Puri recipe with step by step photos and instructions- Kutti ki puri is typical vrat and upvas recipe made with kutte ka aata. There are so many special days like Ekadashi, Navratri, Shivratri when people keeps fast. This is a very simple n easy recipe for potato lovers or those who keep fast in special days. 

More vrat and upvas recipe you may like:

• Nariyal Ki Barfi,
• Aloo ka halva,
• Mungadal ka halva,
• Aate ka halva,
• Sabudana ki khichdi

You may like:

• Cheese Corn Paratha,
• Laccha Paratha,
• Moongdal Ka Paratha,
• Roti or phulka,
• Bengali Luchi,

Kuttu ki Puri (buckwheat)

There are so many special days like Ekadashi, Navratri, Shivratri when people keeps fast. This is a very simple n easy recipe for potato lovers or those who keep fast in special days. 

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Course: Dinner and Lunch

Cuisine: Indian, Indian Rajasthani

Keyword: Vrats

Prep Time: 8 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 18 minutes minutes

Servings: 4 People

Calories: 419kcal

Author: Reshu Drolia

Ingredients

Ingredients:

• ½ kg Kuttu ka aata buckwheat
• ½ tsp Black salt saindha namak
• 3 medium potatoes boiled
• Clarified butter for frying

Instructions

How to make:

• Grate boiled potatoes in a plate.
• Take a large bowl and pour kuttu ka aata in it.
• Make small balls of the dough and roll into small puris.
• Repeat the same process to roll out all puris.
• Heat ghee in a pan. Put puris and slightly press the top of it with a spatula so that it will swell up like a ball.
• Serve hot with aloo sagar or yogurt.

See Recipe Video

Notes

Note: You can add water (if required) to knead a dough.

Nutrition

Serving: 4g | Calories: 419kcal | Carbohydrates: 88g | Protein: 15g | Fat: 3g | Sodium: 304mg | Potassium: 721mg | Fiber: 12g | Sugar: 3g | Calcium: 51mg | Iron: 5.1mg

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How to make kuttu ki puri:

• Grate boiled potatoes in a plate.

• Take a large bowl and pour kuttu ka aata in it.

• Mix black salt, grated potatoes and knead into soft dough.

• Make small balls of the dough and roll into small puris.

• Repeat the same process to roll out all puris.
• Heat ghee in a pan. Put puris and slightly press the top of it with a spatula so that it will swell up like a ball.

• This should take only a few seconds. Flip the puri over and cook the other side until light brown.

• Serve hot with aloo sagar or yogurt.

Note:

• You can add water (if required) to knead a dough.