Buckwheat (Kuttu) Flour Poori – Speciality in Indian Navaratri Season
Fried Buckwheat Puff Bread
One of my favorite Buckwheat (Kuttu Ka Atta) preparations is Fried Bread, crisp and tasty, it is sure to satisfy your cravings for fried food. This crispy gluten free treats can be enjoyed with Potato Curry Or Cucumber Raita (Cucumber Yogurt Sauce) of your choice.
Buckwheat Or Kuttu Flour is consumed by many north Indians during auspicious one week event of Navaratri every year which is going on right now. During this time in India, people give up eating rice/wheat/Lentils for one week to worship Goddess Durga and worship grains which feed us day after day every day. I am going to share with you few very good recipes in coming 5-6 days. So stay tuned and check back again.
Since Buckwheat Flour is gluten free, it does not bind to make sticky smooth dough. Many people use mashed boiled potato or boiled taro root (Arbi) as binding agent. You can use these binding agents if you are trying making Buckwheet Poori for first time, but for these poories(fried bread), I have not used any binding agent. Adding mashed potato adds a lot of flavor but also make these breads heavy. I have tried to keep these Buckwheat breads light by avoiding addition of starch and using a little patience to roll these crispy light puffs.
Directions: All you need to do is; add little water at a time to make firm dough. And then gently tap it with slight pressure from you palm and fingers (do not use roller pin) to make flat bread on flour dusted board. If it sticks to the board then use flat spatula to lift it (Never lift it using hand or it will break into crumbs).
Click here to check out Buckwheat Flour Poori recipe.
You may also want to check some great yogurt sauces to go with it => Grape Raita – Savory Yogurt Or Cucumber Raita
Jai Durga Maa, Happy Navaratri and Happy cooking !!!
that looks really really really cool–thanks for sharing:-) Glad you liked the foodforfun ice-cream making post. Appreciate you stopping by.
Thanks for a gluten-free fried bread recipe. can’t wait to try it!
thanks for stopping by @John, I am glad you liked this recipe.
Your buckwheat fried bread looks and sounds absolutely delicious! I love taro root, have you tried it in baking the bread? Does it bind well?
Thanks for your insight!
Hi @earthelementfoods, thanks for checking and liking my recipes. I love taro root too. I have tried boiled and mashed taro root as binding agent once for eggless savory biscuits and it came out great. When comes to baking, properties of a boiled mashed taro root are very similar to mashed ripe banana. Also I love baking taro root chips. Just boil taro root (not overboiled and mushy) and slice. Season with salt, little bit of cayenne Or seasoning of your choice and bake 350 F for about 10 minutes and then broil for 2 minutes for browning. Enjoy!!