Kutu Ki Puri is the staple food during fast in North India. Since Kutu is warm in nature it’s best eaten with yogurt. Kutu is very high in fiber and a very good detox for the body.

Ingredients:

Method:

1. Boil, peel and grate the potato. Keep aside.
2. Mix flour, salt, pickle masala and mashed potato. Add about 1/2 tsp of oil and rub it in the flour thoroughly.



3. Knead it in a hard dough with about 1/2 cup of water.



4. Divide the dough in 6 small flat balls.



5. Heat oil. Test it by dropping a small piece of dough. If oil starts bubbling and dough starts floating, it’s hot enough.
6. Roll a ball to about 4-5 inches in diameter. Don’t worry if it’s not perfectly round.



7. Drop it slowly in the hot oil. Press it slightly to help it puff up. Turn the side. Fry till it’s golden brown from both sides.



8. Repeat it with other balls. Kutu Ki Puri are ready.
9. Serve Kutu Ki Puri hot with Raita and Potato Curry.

Notes:

1. If you want to store it for later, stack a few of them, wrap it in a paper towel and then wrap it in aluminum foil.
2. If some puris are left over, wrap them as described above, put them in a ziplock bag and store it in freezer. Next time when you don’t want to make rotis or puris, just thaw the frozen puris and heat in microwave.
3. You can skip the pickle masala if you want but it adds a little zing to the puris and they can be eaten without any accompaniment.
4. Don’t prepare the dough ahead of time because it softens up after some time. Also keep some dry flour handy just in case the dough becomes soft.
5. It’s a little harder to roll Kuttu Ki Puri because the kuttu flour does not bind as well as the wheat flour, so don’t worry if the puris are not shaped perfectly.

Summary

Recipe Name

Kutu Ki Puri

Author Name

Ruchi Garg

Published On

2012-08-26

Total Time

30M

Average Rating

5 Based on 2 Review(s)