Kuttu Poori with Aloo Ki Sabzi : If you’re observing a fast during Maha Shivratri or any other vrat, kuttu ka atta (buckwheat flour) is a popular choice for preparing delicious fasting-friendly dishes. Among these, soft kuttu poori with aloo ki sabzi is a classic combo loved for its taste and texture. However, many struggle with pooris turning hard after frying. Here’s a foolproof recipe to ensure your kuttu pooris stay soft and fluffy for hours!
Why Does Kuttu Poori Turn Hard?
Kuttu ka atta lacks gluten, making it tricky to bind properly. Without the right technique, pooris can become dense and chewy. The secret? Adding mashed potatoes for softness and binding!
Soft Kuttu Poori Recipe
Ingredients:
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1 cup kuttu ka atta (buckwheat flour)
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1 boiled & grated potato
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Salt to taste
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Water (as needed)
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Ghee/oil for frying
Method:
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Prepare the Dough:
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In a bowl, mix kuttu atta, grated boiled potato, and salt.
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Gradually add water to form a soft, pliable dough. Avoid over-kneading.
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Let the dough rest for 10 minutes (not longer, as it may turn sticky).
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Shape & Fry the Pooris:
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Divide the dough into small balls.
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Lightly dust with dry kuttu flour and roll into small discs.
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Heat ghee/oil in a kadhai and fry on medium heat until golden and puffed.
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Drain on a paper towel to remove excess oil.
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Pro Tip:
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Use hot oil for frying to ensure pooris puff up well.
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Fry on medium flame to prevent burning.
Vrat-Friendly Aloo Ki Sabzi Recipe
Ingredients:
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2 boiled & mashed potatoes
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1 tomato (finely chopped)
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1 green chili (chopped)
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½ tsp cumin seeds (jeera)
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1 tsp sendha namak (rock salt)
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1 tbsp ghee
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Fresh coriander (for garnish)
Method:
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Heat ghee in a pan, add cumin seeds, and let them splutter.
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Add green chili and tomatoes, sauté until soft.
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Mix in mashed potatoes, salt, and a little water. Cook for 5-7 minutes.
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Garnish with fresh coriander and serve hot with kuttu pooris.
Why This Recipe Works
Mashed potato keeps pooris soft for hours.
Medium-heat frying ensures even cooking.
Fresh ingredients enhance flavor without breaking vrat rules.