Ingredients:
1 cup G2G Kuttu Atta (buckwheat flour)
G2G Sunflower Oil
1 large potato, boiled and mashed
1 tablespoon Jeera (cumin seeds)
1 teaspoon sendha namak (rock salt)
½ teaspoon black pepper (optional)
Water, as needed
Instructions:
In a large mixing bowl, combine the kuttu atta, mashed potato, cumin seeds, sendha namak, and black pepper (if using).
Mix the ingredients thoroughly. Gradually add a small amount of water and knead to form a smooth and pliable dough. Be careful not to add too much water; the dough should be soft but not sticky.
Divide the dough into small balls, about the size of a golf ball.
Place a dough ball between two sheets of parchment paper or plastic wrap. Use a rolling pin to gently roll out the dough into a small, round puri. If the dough sticks, lightly dust the rolling surface with some kuttu atta.
Heat ghee or oil in a deep-frying pan or kadai over medium heat. To test if the oil is hot enough, drop a small piece of dough into the oil; it should float to the surface and sizzle.
Carefully slide the rolled puri into the hot oil. Fry until it puffs up and turns golden brown on both sides. Use a slotted spoon to flip the puri and ensure even cooking.
Remove the puri from the oil and drain excess oil on a paper towel.
Serve the hot kuttu puris with fasting-friendly accompaniments like vrat ki sabzi (vegetable curry), raita (yogurt), or fruit.
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