Fried food happens very rarely in my kitchen, but I wanted to make tari waale aloo tamatar ( potato and tomato curry with no onions and garlic) for myself so made buckwheat poories. These crispy and flavorful poories are commonly made during the fasting period in Northern India. Though I don’t fast but I sure enjoy eating all festive food. Especially, these poories because buckwheat poories are so very delicious and gluten-free.
Buckwheat is known as kuttu in the hindi language. Flour made with buckwheat is high in protein but very low in gluten, and so is usually used in combination with some neutral flour or potatoes to make it pliable and easy rolling. This recipe uses no potatoes, no other flour, and definitely no xanthum gum either.
My secret ingredient – Boiling water. The act of adding boiling water gelatinizes the starch in the flour, which helps in holding the dough together and also improves the texture of the poori.
Buckwheat flour can be found in two forms: light (made from hulled buckwheat) or dark (unhulled). I highly recommend using light or almost white in color buckwheat flour for this recipe. It’s not readily available at supermarkets, but you can find it at specialty stores. You can also make your own by simply grinding raw buckwheat groats in a coffee grinder or an ordinary dry grinder. Buckwheat flour has a very short shelf life in the pantry, only one month from the date of purchase. However, buckwheat groats can be stored in an airtight container in a cool, dark place for about 6 months or 1 year in the freezer. So grinding your own flour is the best bet. Check out how to grind buckwheat flour and the steps to make buckwheat poori in my video on YouTube.
You can serve buckwheat poories with all types of curries. They taste as good as regular pooris made with whole wheat flour.
If you love this buckwheat poori recipe. You will also love my buckwheat crepes, banana cake, and hearty buckwheat muffins. If you try any of these recipes, post a photo of your creation on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #simpleglutenfreekitchen. I would love to see your pictures.
Ingredients
- 1 cup light color buckwheat flour
- 1/2 cup boiling water, more only if required.
- Salt to taste
- 1/2 -3/4 tsp ajwain (carom seeds)
- Oil for frying and as required
- *You can add any herbs or seasonings
Instructions
- Place buckwheat flour, salt and carom seeds in a bowl.
- Add boiling water, stir with a spatula.
- When the mixture is cool to touch, knead into a firm smooth (not too soft, not too hard) dough.
- Once the dough has been kneaded well, add a teaspoon of oil and knead again for a minute or two - this makes the dough smooth.
- Rest the dough for 5 minutes.
- Heat oil in a wok for deep frying.
- Divide the dough into 6-7 small portions
- Cut the two sides of the Ziplock bag.
- Apply some oil on the ball, place in the middle of the opened Ziploc, press down slightly with fingers.
- Flip other side of Ziplock over the top of dough ball.
- Take a flat bottomed pot and press down the dough into a circle of about 3-4 inches (Check my video for guidance). Make sure it's evenly pressed all over even if you have to do it two three times.
- You can flatten all dough into circles beforehand and fry them one after another. Or if you have someone to help you, you can fry them and flatten at the same time.
- Make sure the oil is hot. To check, take a small pieces of flattened dough and put it in oil. If it sizzles immediately to the top, the oil is ready for frying.
- Gently slide one dough circle in the oil.
- When it starts rising up, gently nudge with a mesh skimmer to help puffing up of the poori.
- When top side looks golden and crisp and the oil stops sizzling, turn over and fry the other side.
- Remove with a mesh skimmer draining extra oil in the wok. Place on kitchen towel to remove excess oil. Similarly, fry the rest of the buckwheat pooris.
- Serve hot with potato curry or any vegetable or lentil.
angiesrecipes
So hot water is the secret 🙂 They look really good and I wish I could taste one now with some homemade curry!
Healthy World Cuisine
Ohhh. those look delicious! Never have had one with buckwheat before. That is super unique. Now I need to check out all of your delicious chutneys and curries too!
John / Kitchen Riffs
Interesting! Have never had buckwheat poori. Really like the idea, though. Terrific recipe — thanks.
sherry
oh this looks interesting balvinder. but curry without onions and garlic? i couldn’t cook without them :-)…
Balvinder
You can eat this potato curry without onion and garlic. There are tomatoes, ginger and a couple of spices. It actually tastes really good.
Easyfoodsmith
Wow! You have aced the kuttu ki puri and tamed the temperamental dough so well.
2pots2cook
Buckwheat flour is available over here and I am so curious how does this poori tastes ! Must try !
Laura
Just lovely! I’ve never heard of that boiling water trick – genius!
Judee
Homemade bread is always a treat and this looks really good. I don’t fry too often, but I’m sure it makes all the difference in the taste of this bread. Thanks for the information on buckwheat flour. It’s new to me.