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How To make Kuttu Ki Poori? | Instant Kuttu Ki Poori Recipe

Kuttu ki poori is a traditional Indian dish that is typically consumed during the Hindu festival of Navratri, which is a nine-day festival celebrating the goddess Durga. This dish is made with buckwheat flour, which is gluten-free and considered to be a superfood due to its high nutritional value. In this recipe, I will guide you on how to make delicious and crispy kuttu ki poori in just a few simple steps.

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


  • 2 cups of buckwheat flour (kuttu ka atta)
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of cumin seeds
  • 1/4 teaspoon of carom seeds (ajwain)
  • 1/4 teaspoon of red chili powder
  • Water, as required
  • Oil, for frying


  • In a large mixing bowl, add the buckwheat flour, salt, cumin seeds, carom seeds, and red chili powder. Mix well to combine all the ingredients.
  • Add water to the mixture slowly and knead it into a smooth dough. The amount of water needed will depend on the quality of the flour, but usually, about 1/2 to 3/4 cup of water is sufficient.
  • Cover the dough with a damp cloth and let it rest for 10-15 minutes.
  • Heat oil in a deep frying pan on medium heat.
  • Divide the dough into equal portions and roll each portion into a ball. Flatten the ball slightly between your palms.
  • Take a portion of the dough and roll it out into a circular shape using a rolling pin. Make sure not to roll it too thin.
  • Gently place the rolled out poori into the hot oil. The oil should be hot but not smoking. Fry the poori until it turns golden brown in color and puffs up.
  • Using a slotted spoon, remove the fried poori from the oil and place it on a paper towel to drain excess oil.
  • Repeat the process with the remaining dough portions.
  • Serve the kuttu ki poori hot with a side dish of your choice. Popular side dishes include potato curry (aloo ki sabzi), tomato chutney (tamatar ki chutney), and yogurt (dahi).


  • Make sure the dough is soft and pliable but not too sticky. If the dough is too sticky, add more flour, and if it’s too dry, add a little more water.
  • Roll the pooris slightly thicker than regular wheat flour pooris as buckwheat flour is gluten-free and does not bind as well.
  • If you prefer a spicier taste, increase the amount of red chili powder according to your taste preference.
  • You can also add chopped green chilies or coriander leaves to the dough for added flavor.


In conclusion, kuttu ki poori is a delicious and healthy dish that can be enjoyed as a snack or a meal. With its unique nutty flavor and gluten-free properties, this dish is perfect for those who have gluten sensitivities or are looking for healthier options. Give this recipe a try and enjoy the taste of authentic Indian cuisine!

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