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

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 2 People
Author: Shubhra


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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