Kuttu Puri | How to make Kuttu ki Poori | Buckwheat Puri

Kuttu puri, also known as buckwheat flour puri, is a traditional Indian dish particularly popular during fasting periods like Navratri. These deep-fried puris are made from kuttu ka atta (buckwheat flour), which is a gluten-free flour commonly used during Hindu fasting days. Kuttu puris are loved for their unique taste and texture, offering a wholesome and satisfying alternative to regular wheat-based puris.

Kuttu Puri
Kuttu Puri

What sets kuttu puri apart is its distinct nutty flavor and the nutritional benefits of buckwheat. Buckwheat is rich in protein, fiber, and essential minerals like magnesium and iron, making these puris not only delicious but also nutritious. The dough is prepared by mixing buckwheat flour with boiled potatoes and a pinch of rock salt (sendha namak), which is allowed during fasts. Sometimes, green chilies and coriander leaves are added to enhance the flavor. The dough is then rolled into small discs and deep-fried until they puff up and turn golden brown, resulting in crispy, flavorful puris.

Beyond their delicious taste, kuttu puris hold cultural and religious significance. They are a staple during Navratri, Ekadashi, and other fasting periods, providing a filling and energy-boosting meal option for those observing dietary restrictions. The preparation of these puris is often a family affair, with everyone participating in the rolling and frying, creating a festive and communal atmosphere. The use of kuttu ka atta aligns with the traditional fasting guidelines, emphasizing purity and simplicity in ingredients.

Kuttu puri is more than just a fasting food; it is a symbol of tradition and dietary mindfulness. The process of making these puris involves a careful balance of ingredients to ensure they are both palatable and permissible for fasting. Serving kuttu puri with dishes like aloo sabzi (potato curry) or dahi (yogurt) enhances the overall meal, adding variety and flavor while adhering to fasting norms.

In essence, kuttu puri embodies the essence of Indian fasting cuisine—simple, nutritious, and deeply rooted in tradition. Their popularity during fasting periods highlights their significance in maintaining the cultural and spiritual practices associated with fasting. Whether enjoyed during religious observances or as a gluten-free alternative in everyday meals, kuttu puris continue to be a cherished part of Indian culinary heritage, offering a taste of tradition and nourishment in every bite.

Kuttu Puri

Kuttu Puri

Enjoy the wholesome and crispy goodness of Kuttu Puri, a traditional Indian fried bread made from buckwheat flour, typically enjoyed during fasting periods. These puris are rolled out from a dough of kuttu atta, potato, water, and a touch of spices, then deep-fried to a golden brown perfection. With their unique nutty flavor and satisfying crunch, Kuttu Puris are a delightful accompaniment to a variety of fasting-friendly dishes. Whether served with aloo sabzi, yogurt, or enjoyed on their own, Kuttu Puri provides a nutritious and delicious option for any fasting meal.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 15 minutes
Total Time 45 minutes
Course Breakfast, Main Course, Snack
Cuisine Indian
Servings 10 Puris
Calories 80 kcal


  • Bowl
  • Grater
  • Rolling Board and Pin
  • Jhara Spatula
  • Plate
  • Measuring Cups


  • 1 no Boiled Potato
  • 1 cup Buckwheat Flour
  • 2 tsp Red Chilli Flakes
  • ½ tsp Black Pepper Powder
  • 1 tsp Rock Salt
  • ¼ cup Corriander Leaves


  • Take 1 no Boiled Potato, remove the skin and grate it.
  • Now in the same bowl add 1 cup Buckwheat Flour, 2 tsp Red Chilli Flakes, ½ tsp Black Pepper Powder, 1 tsp Rock Salt, and ¼ cup Corriander Leaves.
  • Mix it to form a dough, if required use few drops of water. Rest it for 15 minutes closing with a lid.
  • Take small quantity of dough and make spherical shape and then give a circle shape of a puri using rolling board and pin. Appy kuttu flour to dough while giving a shape so that it will not stick.
  • Collect in a plate and repeat for all the remaining dough.
  • Heat oil in a Kadhai and on medium flame fry Puri's for a minute on both the sides one by one.
  • Collect fried Puris in a plate or a bowl. Kuttu Puri is ready.



Set hot for crispiness. Can be Served with Curd.
Keyword Buckwheat Puri, Kuttu ki Poori, Kuttu Puri


Bowl https://amzn.to/4axoKY6

Grater https://amzn.to/4cPeIDJ

Rolling Board and Pin https://amzn.to/3UehISB

Jhara Spatula https://amzn.to/3UFnCLL

Plate https://amzn.to/49gAUnk

Measuring Cups https://amzn.to/4abSLx1

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

One thought on “Kuttu Puri | How to make Kuttu ki Poori | Buckwheat Puri”

Moonglet Recipe for Healthy Breakfast How to make Sattu Powder and Sattu Drink Milkmaid Recipe can be easily at home Mango Recipes for making at home Vanilla Ice Cream