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Kuttu ki puri (कूटू की पुरी)


Kuttu ki puri (कूटू की पुरी)

Kuttu (buckwheat) is regarded as cereal , According to hindu religion this is considered as Fasting food .Kuttu is extremely high in protein, fiber and many other minerals such as Magnesium  and Iron.

As it is gluten free , it is difficult to make puri out of it so we use less or no water and boiled potato to hold it while rolling the dough in to puris. The end produt is very crunchy and delicious.

Regional Dish:  North Indi , Maharashtra and Gujarat

Cusian Style : North India | Cooking Time 30 mins | Take as  curry, chutney or curds | Type Snack/ Breakfast | Shelf Life : 2  days |Quantity : 6 Servings.

Appx. Nutritional values calculated for 1 serving ( 2nos )

Calories (280 Kcal), Carbohydrates (40.0 g), Protein (12 g), Fat (40 g).


  • 2 cups kuttu flour ( Buckwheat flour)
  • 2 large potatoes (boiled and mashed)
  • Salt to taste
  • Black pepper powder / Green Chile paste
  • Oil for deep frying
  • Warm water if required


  1. Since Kuttu atta (buckwheat flour) is not like the normal wheat flour, You have to knead it with the help of boiled and mashed potatoes only.
  2. Take mashed potatoes , black pepper or green chili paste , salt and flour and 1tbs of oil and knead. If need only add little warm water.
  3. After kneading the flour well, take small portion of the flour and make it into a small kneaded ball, in your palm. Then, shape the kneaded ball it into a thick puri.
  4. Since the flour is gluten free the edges may spilt , do not worry just ensure that the pooris do not break from the centre
  5. Heat oil in a frying pan and fry till the puri turns golden brown.
  6. Make all puris like this from the remaining dough.
  7. Kuttu ki puri is ready to eat, mostly they are served with potato curry , coconut chutney , peanut chutney or curds.

Variations: Add cumin powder, Add coriander leaves, Add ajwain powder, Add masala powder, Add Singhara flour, Add sesame seeds


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