Kuttu Ki Poori with Vrat Wale Aloo Curry

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Difficulty: Medium

Ingredients

For Kuttu Ki Poori

• 2 cups kuttu (buckwheat) flour
• 2 medium boiled potatoes, mashed
• 1 tsp Sarbu Rock Salt
• ½ tsp black pepper powder
• 1 tbsp finely chopped coriander leaves
• Water, as needed
• Ghee or oil for deep frying

For Vrat Wale Aloo Curry

• 4 medium potatoes, boiled and roughly mashed
• 2 tbsp ghee
• 1 tsp cumin seeds
• 2 green chilies, finely chopped (optional)
• 1-inch ginger, grated
• 2 medium tomatoes, pureed (optional if followed in your fasting tradition)
• ½ tsp black pepper powder
• 1 tsp roasted cumin powder
• 1½ tsp Sarbu Rock Salt
• 3 cups water
• 2 tbsp coriander leaves, chopped
• 1 tbsp lemon juice

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Instructions

Step 1: Prepare the Dough

1. In a mixing bowl, combine kuttu flour, mashed potatoes, Sarbu Rock Salt, black pepper, and coriander leaves.
2. Mix well and gradually add water to form a soft, smooth dough.
3. Cover and let the dough rest for 10 minutes.

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Step 2: Fry the Pooris

1. Divide the dough into equal portions.
2. Grease a rolling surface and roll each portion into a small poori.
3. Heat ghee or oil in a deep pan.
4. Fry each poori until puffed and golden on both sides.
5. Remove and drain on a paper towel.

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Step 3: Prepare the Aloo Curry

1. Heat ghee in a pan.
2. Add cumin seeds and allow them to splutter.
3. Add ginger and green chilies; sauté for 30 seconds.
4. Add tomato puree (if using) and cook for 3–4 minutes.
5. Stir in black pepper, roasted cumin powder, and Sarbu Rock Salt.
6. Add the mashed potatoes and mix well.
7. Pour in water and simmer for 10–12 minutes until the curry reaches a medium consistency.
8. Finish with lemon juice and fresh coriander.

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Step 4: Serve

Serve hot Kuttu Ki Poori with the flavorful Vrat Wale Aloo Curry, garnished with fresh coriander and accompanied by plain yogurt or vrat-friendly pickle.

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Serving Suggestions

• Pair with cucumber or lauki raita made using Sarbu Rock Salt.
• Serve alongside vrat-friendly mint chutney.
• Enjoy with fresh curd and sliced cucumber.
• Complete the meal with a glass of sweet lassi or fresh coconut water.

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Nutritional Information (Approx. per serving)

Nutrient	Amount
Calories	430 kcal
Protein	8 g
Carbohydrates	52 g
Dietary Fiber	7 g
Fat	21 g
Saturated Fat	6 g
Sodium	Varies with salt added

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Why Use Sarbu Rock Salt?

Sarbu Rock Salt (Sendha Namak) is traditionally preferred during fasting and complements the earthy flavor of buckwheat flour and potatoes. Its pure, balanced taste enhances every ingredient, making this festive meal wholesome, authentic, and delicious.

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Chef’s Tips

• Mix mashed potatoes into the dough to make the pooris soft and easier to roll.
• Roll the pooris gently between greased plastic sheets to prevent sticking.
• Fry on medium-high heat for perfectly puffed and crisp pooris.
• If your fasting tradition avoids tomatoes, simply omit them and make the curry with cumin, ginger, potatoes, and spices.
• Serve immediately for the best taste and texture.