Kuttu poori with curd
I made kuttu poori during ‘Navratras’ but somehow forgot to post it on the blog. You can also make kuttu pooris with kuttu atta only. Singhadi atta is optional. Singhadi atta binds well and also rich in Calcium. Also my mom says kuttu atta is hot on body so mixing singhadi flour leads to cooling down effect.
Recipe of kuttu poori
1 cup kuttu atta (buckwheat flour)
1/2 cup singhadi atta
3-4 medium sized potatoes- boiled, peeled and mashed
3 green chillies- chopped finely
Salt to taste
Oil to deep fry
1. Mix salt and green chillies to potato. In a bowl, mix kuttu and singhadi atta.
2. Mix potato mixture to kuttu and singhadi flour. Use potato to knead the flour into stiff dough. Add water only if there is a need. Let it rest for 5 minutes.
3. Take lemon sized ball from the dough and roll out on a lightly oiled surface, into a 3-4 inch round.
4. Heat oil in a kadhai/wok. To check whether the oil is hot enough, put a small portion of dough into the oil. If it sizzles and comes to surface, your oil is ready. Turn the heat to medium. Gently place the rolled poori in the oil.
4. Press the kuttu ki poori with a pauni (slotted spoon/ chhari). The poori will puff up. Turn over and fry from other side also. Drain the poori using the same slotted spoon on an absorbent paper. Similarly make rest of the kuttu ki puri from the dough. Serve hot with curds.
Kuttu aloo paratha
Kuttu aur aloo ka paratha can be eaten in fasts of Ekadashi and Navratras. Kuttu paratha along with aloo ki sabzi are part of Navratra thali.
Recipe of kuttu aur aloo ka paratha
1 cup kuttu atta (buckwheat flour) and singhadi atta mixed in equal proportions
4-5 medium potatoes (boiled, peeled and mashed)
2-3 green chillies- chopped finely
Salt to taste
Oil to shallow fry
1. Mix all the above ingredients except oil in a bowl and knead into pliable dough. There is no need to add water, use potatoes to knead.
2. Take a small ball (peda) out of the dough and roll into a 4-5 inch diameter disk dusting in dry flour to prevent from sticking.
3. Heat a tava (griddle) and place this paratha on it. Roast from both sides applying oil. Similarly make other paranthas from rest of the dough. Serve hot.
Dough
Kuttu aur aloo ka paratha
Kuttu aur lauki ki tikki
This is mainly a fasting food which can be eaten in the fasts of Ekadashi and Navratras. Well, at least that’s what my mom does. You can also deep fry these tikkis. You can also take boiled, peeled and mashed potatoes to knead the dough in place of lauki. If you are taking potatoes, then also there is no need to add water to knead. Only kuttu atta can also be taken in place of kuttu and singhadi mixed.
Recipe of kuttu lauki tikki
1 medium lauki (ghiya/ bottle gourd/ doodhi) - grated
Kuttu atta (buckwheat flour/ kottu) and singhadi atta- mixed in equal proportion
3-4 green chillies- chopped finely
Salt to taste
Oil to shallow fry
1. Take a bowl and place grated lauki and green chillies. Add mixed kuttu and singhadi atta and salt to it. Add enough atta (flour) so as to knead it into pliable dough. There is no need to add any water to knead the dough.
2. Take balls out of the dough. Flatten them between your palms to give them thin round shape i.e. tikkis. Make them as thick or thin as you are able to do and as you want. Just remember, the thicker they are the most uncooked they will remain at the centre when you cook them.
3. Heat a non- stick tawa (griddle) and smear it with oil with the help of a spatula.
4. Place these tikkis on the tawa and turn the heat to medium. Cook them till underside is cooked. Turn over and cook from the other side also pressing in between with the spatula. Cook brushing with oil. Cook till both sides are cooked and turn reddish brown. Serve hot.
