Kuttu Puri with Aloo Sabzi
30 minutes
9 reads
About Kuttu Puri with Aloo Sabzi
A traditional Navratri vrat combination of crisp kuttu puris served with a simple cumin-seasoned potato sabzi.A festive fasting meal especially suited to Ashtami or Navami bhog, made with familiar vrat ingredients and no grains, onion or garlic.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Kuttu Puri
- 1 cup Kuttu Flour Buckwheat flour
- 1/2 cup Potato Boiled, peeled and finely mashed
- 1/2 tsp Cumin Jeera
- 1/4 tsp Black Pepper Freshly ground
- 1 pinch Sendha Namak Or as required
- 1 tbsp Ghee For greasing hands if needed
- Ghee For deep-frying, additional quantity as required
For the Aloo Sabzi
- 2 cups Potato Boiled, peeled and cut into medium cubes
- 1 tbsp Ghee For cooking
- 1/2 tsp Cumin Jeera
- 1 Green Chilli Finely chopped, optional
- 1/4 tsp Black Pepper Freshly ground
- 1 pinch Sendha Namak Or as required
- 1/2 cup Water Adjust as needed for the sabzi
- 1 tbsp Coriander Leaves Finely chopped, for serving
Instructions
Prepare the Kuttu Dough
- Add kuttu flour, finely mashed boiled potato, cumin, black pepper and sendha namak to a mixing bowl. Mix well.
- Add water a little at a time and knead gently into a soft dough that holds together. Do not add too much water; the dough should not be sticky.
- Divide the dough into 8 small portions. Keep the portions covered with a damp cloth while shaping the puris.
Shape and Fry the Puris
- Place one dough portion between two sheets of lightly greased parchment or plastic. Flatten gently with your fingers or a rolling pin until about 3–4 mm thick. Do not try to roll the dough like regular wheat dough; kuttu dough is fragile and can crack easily.
- Heat enough ghee for deep-frying in a heavy-bottomed pan over medium heat. Carefully slide one puri into the hot ghee and fry until it puffs and turns lightly golden. Turn once and cook the other side.
- Remove with a slotted spoon and drain on a paper towel. Repeat with the remaining dough portions.
Make the Aloo Sabzi
- Heat the ghee in a pan over medium heat. Add cumin and let it crackle gently. Add the chopped green chilli, if using.
- Add the boiled potato cubes, black pepper and sendha namak. Toss gently and cook for 2–3 minutes until the potatoes are lightly coated and begin to develop a little colour.
- Add the water and simmer for 3–4 minutes, gently pressing a few potato pieces against the pan to slightly thicken the gravy while leaving most of the potatoes intact.
- Turn off the heat and garnish with coriander leaves. Serve the aloo sabzi hot with freshly fried kuttu puris.
Recipe Notes
Make-Ahead Tip
Boil and peel the potatoes ahead of time. The kuttu dough is best made shortly before shaping and frying because it can become difficult to handle if it sits for too long.Office Tiffin Tip
This is a traditional bhog special rather than an everyday office meal. If packing leftovers, keep the puris and sabzi in separate containers so the puris do not become soggy.Quick Swap
If you prefer not to make deep-fried puris, the kuttu dough can be shaped into small flatbreads and cooked on a lightly greased tawa. They will not have the same puffed texture as puris but are easier to handle.Vrat Note
This recipe uses ingredients commonly used during Navratri fasting. Vrat rules vary by family and region, so follow the fasting practices you personally observe. This recipe is included under Traditional Vrat Specials: Ashtami and Navami Bhog.Recipe Tip
Kuttu flour has no gluten, so the potato is important for helping the dough bind. The dough should be soft enough to flatten but firm enough to handle. Flatten each portion gently between greased sheets rather than trying to roll it directly on a board like wheat dough. If the dough cracks badly, gently knead in a little more mashed potato rather than adding wheat flour or another non-vrat binder.Related Posts You May Like
Recipe Nutrition
Calories: 544kcalCarbohydrates: 90gProtein: 13gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 38mgSodium: 722mgPotassium: 1470mgFiber: 13gSugar: 4gVitamin A: 31IUVitamin C: 55mgCalcium: 68mgIron: 5mg
