Recipe: Perfect Kuttu Aloo ki poori

Kuttu Aloo ki poori. During fasts, kuttu ki poori is the best option with aloo ki sabji. Kuttu ki poori recipe is a. Steps to make Kuttu Aloo ki poori: Mash potatoes and colocasia.

Kuttu Aloo ki poori There are varieties of recipes available which you can prepared using buckwheat grain or buckwheat flour. Buckwheat poori is made by buckwheat flour combine with boiled potatoes because flour is gluten free. Even you can serve these pooris with curd and farali aloo ki sabji. You can cook Kuttu Aloo ki poori using 6 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Kuttu Aloo ki poori

  1. It's 2 cups of kuttu atta/buckwheat flour.
  2. You need 3 of medium sized boiled potato.
  3. Prepare 2 of boiled arbi/ colocasia(optional).
  4. Prepare 1/2 teaspoon of sendha/rock salt.
  5. You need 1 teaspoon of chopped coriander leaves.
  6. It's 1 cup of Ghee for shallow frying.

Specially made during fasting days, this Kuttu ki poori is so tasty and healthy apart from being gluten free. It can be made with or without boiled potatoes. In fasting days, Kuttu ka atta or. Kuttu ke atte ki puri is made during religious fasting days like shivratri fast or Ekadashi fast or Navratri vrat.

Kuttu Aloo ki poori step by step

  1. Mash potatoes and colocasia.Add kuttu flour and salt..
  2. Knead and make a tight dough like poori, add water if required, keep aside for 5 minutes..
  3. Now take a lemon sized dough and flatten it carefully with the help of a rolling pin into a poori.
  4. Heat ghee in a deep pan and fry the pooris as usual by turning them time to time until golden brown in colour..
  5. Serve hot and crisp with potato curry or curd or green chutney.

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. Kuttu ki Poori is a deep-fried flatbread using buckwheat flour. During fasts, kuttu ki poori is the best option with aloo ki sabji. Kuttu ki poori is a traditional North Indian recipe that is prepared mainly for fasting during festivals.

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