Buckwheat Poori Recipe – Authentic Vrat-Friendly Indian Flatbread

Last Updated on 2 months by Neha Deshmukh

Buckwheat Poori Recipe – Authentic Vrat-Friendly Indian Flatbread

Hey everyone! If you’re looking for a delicious and satisfying flatbread that’s perfect for fasting days, you’ve come to the right place. I remember the first time I made these – it felt a little daunting, honestly! But trust me, with a little practice, these Buckwheat Pooris (or Kuttu Pooris) become a total breeze. They’re wonderfully light, flavorful, and a fantastic alternative to traditional wheat-based pooris when you’re observing a vrat. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t just any pooris. They’re made with buckwheat flour, making them naturally gluten-free and ideal for those following a fasting diet during Navratri or other religious observances. They puff up beautifully, offering a satisfying crunch with every bite. Plus, the subtle cumin flavor adds a warmth that’s just… comforting.

Ingredients

Here’s what you’ll need to make about 14 pooris:

• 2 cup buckwheat flour (Kuttu ka atta) – about 200g
• 0.5 teaspoon cumin powder – about 2.5g
• 1 teaspoon rock salt (Sendha Namak) – about 6g
• 1 cup hot boiling water – about 240ml
• Peanut oil – as required for frying

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Buckwheat Flour (Kuttu Ka Atta) – A Guide to Varieties & Uses

Buckwheat flour, or Kuttu ka atta, is the star of the show. You can find it at most Indian grocery stores. There are different grinds available – a slightly coarser grind works best for pooris, giving them a nice texture. It’s naturally gluten-free, which is fantastic!

Cumin Powder – Choosing Quality & Flavor Profiles

Good quality cumin powder is key. Look for a vibrant color and a strong aroma. Freshly ground cumin is even better if you have the time! The flavor should be warm and earthy.

Rock Salt (Sendha Namak) – Benefits & Differences from Table Salt

Rock salt, or Sendha Namak, is traditionally used during fasting periods. It’s believed to be more purifying than regular table salt. You can find it easily in Indian grocery stores. Don’t substitute with table salt if you’re making this for a vrat!

Peanut Oil – Regional Preferences & Alternatives for Frying

Peanut oil is the classic choice for frying pooris in many parts of India. It has a high smoke point and imparts a lovely flavor. If you have a peanut allergy, you can use sunflower oil or vegetable oil instead, but the flavor will be slightly different.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, in a large mixing bowl, combine the buckwheat flour, cumin powder, and rock salt. Give it a good mix to ensure everything is evenly distributed.
2. Now, carefully add the hot boiling water, a little at a time, while mixing with a spoon. Be careful – it’s hot! The mixture will start to come together.
3. Cover the bowl and let it cool completely. This is important! You don’t want to knead hot dough.
4. Once cooled, knead the mixture into a smooth, non-sticky dough. If it’s too dry, add a little warm water, a teaspoon at a time. It should be pliable and easy to work with.
5. Divide the dough into small, equal-sized balls. About the size of a walnut is good.
6. Flatten each ball slightly with your oiled hands.
7. Using a rolling pin (or even a banana leaf, if you’re feeling traditional!), roll each ball into a thick circle – about 5-6 inches in diameter. Don’t worry about making them perfect!
8. Heat peanut oil in a kadai (or a deep frying pan) over medium-high heat. To test if the oil is hot enough, drop a tiny piece of dough into it. It should sizzle and rise to the surface immediately.
9. Gently slide one poori into the hot oil at a time. Fry until golden brown and puffed up, pressing gently with a slotted spoon if needed to help it puff.
10. Drain the fried pooris on paper towels to remove any excess oil.

Expert Tips

Want to make sure your pooris turn out perfectly? Here are a few things I’ve learned along the way:

Achieving the Perfect Puff – Troubleshooting Common Issues

If your pooris aren’t puffing up, the oil might not be hot enough, or the dough might be too dry. Make sure the oil is sizzling and add a tiny bit more water to the dough if needed.

Kneading the Dough – Getting the Right Consistency

The dough should be soft and pliable, but not sticky. If it’s too sticky, add a little more buckwheat flour. If it’s too dry, add a little warm water.

Frying Technique – Maintaining Oil Temperature

Maintaining the oil temperature is crucial. If the oil is too hot, the pooris will burn. If it’s too cold, they’ll absorb too much oil. Adjust the heat as needed.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level – Adjusting Cumin for Flavor: Feel free to adjust the amount of cumin powder to your liking. My grandma always added a pinch of asafoetida (hing) too, for extra flavor.
• Navratri/Fasting Festival Adaptation – Ensuring Vrat Compliance: Double-check all your ingredients to ensure they are vrat-compliant, especially the salt.

Serving Suggestions

These pooris are best served hot, straight from the fryer! They pair beautifully with vrat-friendly curries like aloo sabzi (potato curry) or dahi arbi (yogurt-based colocasia curry). A simple chutney also works wonders.

Storage Instructions

Honestly, these are best enjoyed fresh. But if you have leftovers, you can store them in an airtight container at room temperature for a day or two. They will lose some of their crispness, but you can reheat them briefly in a tawa or oven.

FAQs

Let’s answer some common questions!

What is Buckwheat Flour (Kuttu Ka Atta) and is it Gluten-Free?

Yes! Buckwheat flour is naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease. It’s also a good source of fiber and nutrients.

Can I use a different oil for frying these pooris?

You can! Sunflower oil or vegetable oil are good alternatives if you have a peanut allergy.

How do I know if the oil is hot enough for frying?

Drop a tiny piece of dough into the oil. If it sizzles and rises to the surface immediately, the oil is ready.

My pooris aren’t puffing up – what am I doing wrong?

The oil might not be hot enough, or the dough might be too dry. Try increasing the heat and adding a little water to the dough.

Can I make the dough ahead of time?

You can, but it’s best to make it fresh. If you do make it ahead, cover it tightly and refrigerate for up to a day. Let it come to room temperature before rolling.

What curries pair best with Buckwheat Poori for a complete vrat meal?

Aloo sabzi (potato curry) and dahi arbi (yogurt-based colocasia curry) are classic pairings. You can also try a simple tomato and onion-free curry.