Fried Buckwheat Puffs

Kuttu Flour Poori

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One of my favorite Buckwheat (Kuttu Ka Atta) preparations is Fried Bread, crisp and tasty, it is sure to satisfy your cravings for fried food. This crispy treats can be enjoyed with Potato Curry Or Cucumber Raita (Cucumber Yogurt Sauce).

Since Buckwheat Flour is gluten free, it does not bind to make sticky smooth dough. Many people use mashed boiled potato or boiled taro root (Arbi) as binding agent. You can use these binding agents if you are trying making Buckwheet Poori for first time, but for these poories(fried bread), I have not used any binding agent. Adding mashed potato adds a lot of flavor but also make these breads heavy. I have tried to keep these Buckwheat breads light by avoiding addition of starch and using a little patience to roll these crispy light puffs.

All you need to do is; add little water at a time to make firm dough. And then gently tap it with slight pressure from you palm and fingers (do not use roller pin) to make flat bread on flour dusted board. If it sticks to the board then use flat spatula to lift it (Never lift it using hand or it will break into crumbs).

Buckwheat Or Kuttu Flour is consumed by many north Indians during auspicious one week event of Navraratras every year which is going on right now. During this time in India, people give up eating rice/wheat/Lentils for one week to worship Goddess Durga and worship grains which feed us day after day every day.

I am going to share with you few very good recipes in coming 5-6 days. So stay tuned and check back again.

Pairing Ideas:
Grape Raita Cucumber Raita Punjabi Chana Masala

Fried Buckwheat Puffs
Total Time: Prep Time: Cook Time:
Cuisine:    Indian Category: Difficulty: Intermediate
Serves: 2
SEE PRINTABLE RECIPE

Ingredients

  • 2 Cup Buckwheat Flour (Kuttu Flour)
  • 1 Cup Water (for making dough)
  • 1/2 tsp Salt
  • 1/2 tsp Thyme (Ajwain)
  • Canola Oil (for frying)
  • 1/4 tsp Red Pepper Powder (Optional)

Directions

  • 1. In a bowl, add buckwheat (kuttu) flour, salt, red pepper powder and thyme. Mix water little at a time to make firm dough.
    Additional Notes:
    Add water little at a time since buckwheeat flour absorbs water very quickly.
  • 2. Dust bread board with some buckwheat flour. Make small balls from dough of 1-2 Inch diameter and keep placing on flour dusted bread board.
  • 3. Heat oil in a wide frying pan or electric fryer to 350 F. While oil is heating up, flat the dough balls to 5-6 inch round flat circles.
    Additional Notes:
    If you do not have thermometer to check oil temprature, add a peanut size dough ball in the hot oil. If ball sizzles on contact with oil and appears of oil surface at count of 5 then Oil is perfectly. If it takes longer then 5 seconds or stays at the bottom, oil is not hot enough hot. If dough ball turns brown very quickly then oil is too hot and it will burn your poories.
  • 4. Deep fry flat breads in fryer one at a time for around 15-20 seconds each side or till bread appears to be crisp and fully cooked.
    Additional Notes:
    Bread generally puffs when it is fully cooked.
  • 5. Serve Puffed Bread Or Poori with your choice of Potato Curry and Raita. Enjoy!!!
SEE FULL PRINTABLE RECIPE

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9 Responses

thanks @Angie. The process of making both breads is almost same, both use same kind of dough. The only difference is- this is deep fried and flat bread is just pan seared with little bit of oil. Let me know which one you liked better. Thanks for spending time on ChefDeHome.
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