Kuttu Puri & Aloo (Buckwheat flour Puri & Potato curry) | Festive Season Special
Buckwheat flour is considered as non gain and hence significantly being eaten during festivals, people keep fast and enjoy non grain recipes, so here I’am sharing a recipe which can be the best way to resurrect from cravings. Lets learn step by step process to prepare this recipe.
Kuttu Puri & Aloo (Buckwheat flour Puri & Potato curry) | Festive Season Special
For Buckwheat flour Puri (For Kuttu Puri)
- 1 Cup Buckwheat flour (Kuttu ka atta)
- 2 Pieces Boiled Potatoes
- 2 Cups Clarified butter (Ghee) (For Frying )
For Potato Curry (Aloo ki sabji)
- 4 Pieces Boiled Potatoes
- 1 Medium Sized Chopped Tomatoes
- 1 tsp Coarsely grind black pepper powder
- 1 tsp Chopped Green chili
- 1 tsp Finely Chopped Ginger
- 1 tbsp Cumin Seeds
- 1 tsp Rock Salt (As per your taste)
- 1 tbsp Chopped Coriander leaves
- 1 tbsp Clarified butter (Ghee)
- 1 tbsp Fresh curd
- 1 tsp Amchoor powder (Dried mango powder)
For puri
- Take boiled potatoes in a mixing bowl.
- Add a cup of buckwheat flour in the same bowl.
- Mix them well, add two tbsp of water if required and make a dough as shown in the image.
- Dive the dough in equal parts as shown here.
- Take one part apply dry flour and with the help of rolling board and rolling pin prepare puri shapes.
- Heat clarified butter and fry them.
- Puri’s are ready.
For Curry
- Heat a wok.
- Add a tbsp of clarified butter into it.
- Add chopped green chilies, cumin seeds and chopped ginger in the wok.
- Add chopped tomatoes in the wok.
- Add boiled potatoes in the same wok.
- Add two tbsp of curd along with a cup of water.
- Add 1 tsp of amchoor powder (Dried mango powder) and chopped coriander leaves.
- Mix them well, cook it by covering the lid for few minutes.
- Recipe is ready now.
- Serve them together during fasting and festivals.
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