Kuttu Ki Poori (Buckwheat Poori)
Kuttu ka Paratha is made from Kuttu, also known as buckwheat, is a highly nutritious pseudo-cereal that has been consumed for centuries, particularly during religious fasting periods like Navratras in India. Despite its name, buckwheat is not a grain but a seed, making it suitable for those following gluten-free diets. Kuttu is rich in essential nutrients such as fiber, protein, complex carbohydrates, vitamins, and minerals like magnesium, iron, and zinc. Its high fiber content aids digestion and promotes a feeling of fullness, while the presence of protein helps in muscle repair and growth.
Additionally, kuttu contains antioxidants like rutin, which support heart health by reducing inflammation and improving blood circulation. Incorporating kuttu into the diet not only provides sustained energy but also contributes to overall well-being, making it a valuable staple in the kitchen.
Kuttu Ki Poori, also known as Buckwheat Poori, is a traditional Indian bread made especially during the Navratri fasting period. Navratri, a Hindu festival celebrated over nine nights, involves fasting where certain food items, including grains, are avoided. Kuttu Ki Poori comes to the rescue during these fasting days, offering a delicious and nutritious alternative. Made from buckwheat flour, these pooris are gluten-free and packed with essential nutrients, making them a popular choice among those observing Navratri vrat (fasting). They are crispy on the outside and soft on the inside, making them a perfect accompaniment to various fasting dishes.
Ingredients Required:
- 1 cup buckwheat flour (कुट्टू का आटा)
- 1 medium-sized boiled potato, mashed (आलू)
- Sendha namak (rock salt), to taste (सेंधा नमक)
- Water, as needed (पानी)
- Oil, for deep frying (तेल)
Stepwise Process:
- Prepare Dough: In a mixing bowl, combine buckwheat flour, mashed potato, and rock salt. Knead into a smooth dough, adding water gradually as needed. Let the dough rest for about 10-15 minutes.
- Divide and Roll: Divide the dough into small lemon-sized balls. Take one ball at a time and roll it between your palms to make it smooth. Flatten the ball slightly with your fingers.
- Rolling Out Pooris: Place a ball of dough on a clean surface dusted with buckwheat flour. Using a rolling pin, roll out the dough ball into a small circle of about 3-4 inches in diameter. Repeat the process with the remaining dough balls.
- Heat Oil: Heat oil in a deep frying pan over medium heat. The oil should be moderately hot, not smoking hot.
- Fry Pooris: Carefully slide one rolled-out poori into the hot oil. Gently press down with a slotted spoon, and you will see the poori puffing up. Fry until both sides are golden brown.
- Drain and Serve: Once done, remove the poori from the oil using a slotted spoon and drain excess oil on kitchen paper towels. Repeat the frying process with the remaining rolled-out pooris.
Servings:
- This recipe makes approximately 10-12 pooris.
Time Required:
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
Important Points:
- Ensure the mashed potato is well incorporated into the dough to bind it together.
- The consistency of the dough should be neither too soft nor too stiff.
- Keep the oil temperature consistent throughout frying to ensure even cooking and puffing of the pooris.
- Use a clean, dry surface for rolling out the pooris and dust it with buckwheat flour to prevent sticking.
How to Serve the Kuttu Ki Poori:
Serve hot Kuttu Ki Poori with vrat ki aloo sabzi or any other vrat-friendly curry of your choice. They also pair well with yogurt or green chutney. Enjoy them as a delicious meal during Navratri fasting or any time you crave a gluten-free treat.
To Sum Up…
Kuttu Ki Poori is a delightful addition to the Navratri fasting menu, offering a flavorful and nutritious alternative to regular pooris. With its crispy texture and earthy flavor, it’s sure to be a hit among both fasting and non-fasting folks alike. So, whip up a batch of these gluten-free pooris and savor the taste of tradition during Navratri and beyond.
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