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How To make Kuttu Aur Singhaare Ke Aate Ki Poori? | Instant Kuttu Aur Singhaare Ke Aate Ki Poori Recipe

Kuttu aur singhaare ke atte ki poori is a popular Indian dish that is commonly prepared during the Navratri festival. It is a gluten-free dish made with buckwheat flour (kuttu ka atta) and water chestnut flour (singhare ka atta). The dish is traditionally served with potato curry (aloo sabzi) and yogurt (dahi) during the Navratri festival. 

Here’s the recipe for making kuttu aur singhaare ke atte ki poori:

Here is a breakfast recipe that is easy to prepare and delicious to eat.


  • 1 cup buckwheat flour (kuttu ka atta)
  • 1 cup water chestnut flour (singhare ka atta)
  • 1/2 teaspoon salt (sendha namak)
  • 1/2 teaspoon cumin powder (jeera powder)
  • 1/2 teaspoon red chili powder (lal mirch powder)
  • 1 tablespoon ghee
  • Oil for frying


  • In a mixing bowl, combine the buckwheat flour and water chestnut flour. 
  • Add salt, cumin powder, red chili powder and ghee to the flour mixture. Mix all the ingredients together until they are well combined.
  • Gradually add warm water to the flour mixture, kneading the dough until it is smooth and pliable. You may need to add more or less water depending on the consistency of the dough.
  • Once the dough is ready, cover it with a damp cloth and set it aside for 10-15 minutes.
  • Heat oil in a deep frying pan over medium heat.
  • Divide the dough into small, golf-sized balls.
  • Take one ball of dough and flatten it between your palms to form a disc. 
  • Place the flattened dough into the hot oil and fry until it is golden brown on both sides.
  • Remove the poori from the oil using a slotted spoon and place it on a paper towel-lined plate to absorb any excess oil.
  • Repeat the process with the remaining dough balls until all the pooris are fried.
  • Serve the hot and crispy kuttu aur singhaare ke atte ki poori with aloo sabzi and dahi.


  • It is important to use warm water when making the dough as this helps to activate the gluten-free flours and make them more pliable.
  • If you find that the dough is too dry, add a little more water until you reach the desired consistency.
  • Be sure to fry the pooris on medium heat so that they cook evenly and do not burn.
  • To make the pooris more flavorful, you can add chopped green chilies or coriander leaves to the dough.
  • You can also add a pinch of ajwain (carom seeds) to the flour mixture to aid digestion.


In conclusion, kuttu aur singhaare ke atte ki poori is a delicious and nutritious dish that is perfect for those following a gluten-free diet. It is easy to prepare and can be enjoyed with a variety of accompaniments. So, go ahead and try this recipe today!

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