Ingredients
2 cups buckwheat flour or 250 grams kuttu ka atta½ tsp cumin powder1 tsp rock salt (edible and food grade) (sendha namak)1 cup hot boiling waterpeanut oil for deep frying, add as required Preparations
To make the dough Take 2 cups buckwheat flour (or 250 grams kuttu ka atta) in a large mixing bowl or a plate (parat).Add ½ teaspoon cumin powder and 1 teaspoon rock salt (sendha namak).With a spoon mix well.Now add 1 cup hot boiling water.With a spoon mix everything. Cover the pan and keep aside till the mixture cools down.Once
the mixture has cooled down, begin to knead it. While kneading add warm
water if required. 1 to 2 tablespoons of water can be added.Knead to a smooth dough. The dough should not be sticky. Otherwise you won’t be able to roll the pooris.
making kuttu ki puri Make small or medium sized balls from the dough. Take a dough ball and spread some oil on both sides. With a rolling pin, roll to a round circle. You can keep the kuttu puris slightly thick, but do not make them thin. Heat
oil for deep frying in a kadai or pan. Check the oil by adding a small
piece of the dough in it. If it comes up steadily and gradually, the oil
is hot enough for the puris to be fried. Then gently slide one puri in the oil. Fry on medium flame. It will come on the surface and also puff up. If the puri does not puff, then gently nudge & press the surface with a slotted spoon, so that the puri puffs up. Fry till you see that oil has stopped sizzling and the kuttu puri looks golden and crisp. Then turn over the puri. Fry the second side also till it turns crisp and golden. Remove with a slotted spoon. Place them on paper towels to remove excess oil. Similarly fry the rest of puris. Serve kuttu ke atte ki puri hot with vrat ke aloo or dahi arbi or dahi aloo.