Navratri Delight: How to Make Nutritious Kuttu ki Puri

The feast after the fast is what makes every festival anywhere in India so special. This also means that your platter of food should be ready, so you can serve some snacks immediately.

Buckwheat flour, popularly known as kuttu ka aata in India is considered acceptable for consumption during Hindu fasting days. Prepared from non-cereal ingredients buckwheat (kuttu), it is used to prepare various dishes, the famous ones are kuttu ki puri(buckwheat pancakes) and kuttu pakoras (potato slices dipped in buckwheat flour and deep-fried in oil). Today, we bring for you the recipe of Kuttu ki puri directly from the kitchen of Chef Sanjeev Kapoor.

Sanjeev Kapoor is an Indian chef and entrepreneur who stars in the TV show Khana Khazana, which is the longest running show of its kind in Asia and is broadcast in 120 countries with more than 500 million viewers.

Nutritional Facts: High protein buckwheat flour is being studied for possible use as a functional ingredient in foods to reduce plasma cholesterol, body fat, and cholesterol gallstones.

• Kuttu ka atta 1 cup
• Potatoes boiled 2 large
• Fresh coriander leaves chopped 3 tablespoons
• Green chilli paste 1 teaspoon
• Rock salt (sendha namak)
• Oil to deep fry

Step 1- Place the flour in a bowl. Add potatoes, coriander leaves, green chilli paste, rock salt and knead into a stiff dough.
Step 2- Heat sufficient oil in a kadai. Divide the dough into small pedas.
Step 3- Place the pedas, one at a time, on a plastic sheet and pat them into small puris with your fingers.
Step 4- Slide the puris into the oil and deep fry till golden. Drain on an absorbent paper. Serve them hot with vratwale alu and curd.

These easy to cook, healthy and delicious puris are something you are definitely going to prepare!