Navratri 2025 special: Crispy kuttu ki poori recipe you need to try during vrat
Navratri 2025 is here, and fasting doesn't mean giving up on flavour! Try this crispy and golden Kuttu ki Poori recipe, made with buckwheat flour, rock salt, and vrat-friendly spices. Perfect with aloo curry or makhana kheer, this dish makes your vrat thalis festive, filling, and delicious.
New Delhi: Navratri is about to begin, and the festive spirit is spreading everywhere already. People are gearing up to celebrate this 9-day festival with fun and fervour. One of the most prominent traditions of Hindu dharma is observing a fast or vrat. During this time, people cook dishes without onion, garlic, meat, and certain other ingredients. Devotees believe that observing a vrat appeases Maa Durga and blesses them with prosperity, success, and health.
During vrat, people cook special vrat dishes that are tasty and healthy. One of the most common vrat foods is kuttu kea ate ka poori. Kuttu ki poori is a variation of classic poori made with kuttu ka atta or ground buckwheat flour. These kuttu ka pooris are crunchier and crispier and go well with aloo curry and makhana kheer.
Let’s look for the Kuttu ki Poori recipe for Navratri 2025
1. In a large bowl or a flat, big plate, take almost 500 grams of kuttu ka atta or buckwheat flour.
2. In the flour, add ½ spoon of cumin powder and sendha namak (rock salt) as per taste.
3. Then, take a big spoon and mix the mixture well.
4. Now, add 1 cup of warm water to the atta.
5.First mix it with the spoon, and when everything is mixed well, use your hands to knead the dough. While kneading, add water if and when required.
6. Knead the dough well so that it does not remain sticky. The dough should be a little bit tighter when compared to the dough of normal wheat rotis.
7. When the dough is ready, make small portions and cover them well so that it does not dry out.
8. Take the rolling board and place the dough ball on it, and flatten it with gentle hands.
9. Apply some oil on both sides of the poori before rolling out.
10. Now, with a rolling pin, roll out a circle. Keep the poori size slightly thick, but not too thin, as thin pooris don’t puff up.
11. While you are rolling out the pooris, on the gas stove, put a big, deep-frying pan. Add a sufficient amount of peanut oil so that pooris can be submerged in the oil.
12. After a while, check the temperature of the oil by adding a tiny portion of dough to it. If it comes up quickly, the oil is hot enough for the pooris to be fried.
13. Then gently slide one poori in the oil. Fry on medium flame.
14. It will come on the surface and also puff up.
15. If the poori does not puff, then gently nudge and press the surface with a slotted spoon, so that the poori puffs up.
16. Fry both sides till you see that the poori looks golden and crisp.
17. Place them on paper towels to remove excess oil. Similarly, fry the rest of the pooris. Regulate the heat while frying the pooris as needed.
18. Serve kuttu ke atte ki poori hot with any other curry dish that is made for religious fasting days.
Kuttu ki poori is one of the most loved vrat recipes during Navratri, thanks to its crunchy texture and satisfying taste. Pair it with vrat ke aloo, dahi arbi, or makhana kheer, and you’ve got a wholesome festive meal to keep your vrat both tasty and fulfilling.