Kuttu ki puri with vrat wale aloo
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Buckwheat-flour puris with a simple potato curry made with rock salt and no grains, eaten during Navratri fasts.
Region: Across Uttar PradeshOccasion: Navratri, Janmashtami, Shivratri and other fasts (vrat)Time: 40 minServes: 3Vegetarian
Ingredients
- For the puri: 1 cup kuttu (buckwheat) flour, 1 boiled potato, mashed, sendha namak (rock salt), oil or ghee for frying
- For the aloo: 3 boiled potatoes, cubed, 1 tbsp ghee, 1 tsp cumin seeds, 1 tsp grated ginger, 2 green chillies, 2 tomatoes, chopped, sendha namak, ½ tsp black pepper, coriander leaves
Method
- Knead the kuttu flour with the mashed potato, rock salt and a little water into a firm dough (it has no gluten, so the potato binds it).
- Roll small puris between two sheets of plastic and fry in hot oil until puffed.
- For the aloo, heat ghee, add cumin, ginger and green chillies, then the tomatoes. Cook until soft.
- Add the potatoes, rock salt, pepper and 1 cup water. Simmer 5 minutes and mash a few pieces to thicken.
- Garnish with coriander and serve with the hot puris and curd.
History
Fasting foods (phalahar) avoid cereals and ordinary salt; buckwheat, water-chestnut flour, potatoes and rock salt are the usual substitutes in North India.
Significance
During the nine days of Navratri many families in UP eat only such vrat food, making kuttu puri and aloo a seasonal staple.