Kuttu Puri with Vrat Aloo (Buckwheat Puris)

When North India fasts during Navratri, kuttu ki puri and aloo ki sabzi appear on every table. Buckwheat flour (Buchweizenmehl – easy to find in Austria) is bound with potato and fried into dark, nutty puris; the potatoes are cooked without onion or garlic.

Video by Kunal Kapur on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 20 min
• Cook 30 min
• Vegetarian · gluten-free
• Famous in Uttar Pradesh & Delhi

Ingredients

• For the puris: 200 g buckwheat flour (kuttu atta), 1 boiled potato mashed, ½ tsp sendha namak, warm water, oil or ghee for frying
• For the vrat aloo: 4 boiled potatoes in chunks, 2 tbsp ghee, 1 tsp cumin, 1 green chilli, 1 tsp grated ginger, 2 tomatoes chopped, 1 tsp sendha namak, ½ tsp black pepper, coriander

Method

1. For the aloo, heat ghee, add cumin, chilli and ginger, then tomatoes and cook until soft. Add potatoes, salt, pepper and 300 ml water, mash a few pieces and simmer 8 minutes. Add coriander.
2. For the puris, mix flour, potato and salt and knead with a little warm water to a firm dough. Rest 5 minutes.
3. Divide into 12 balls and roll each between two sheets of baking paper to 3 mm (or press with a plate).
4. Fry in hot oil (180 °C), pressing gently so they puff, about 30 seconds per side.
5. Serve hot with the vrat aloo and yogurt.

Tip: Make the dough just before frying – buckwheat dough gets soft and sticky if it rests long.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.