Kuttu Puri Aloo Sabji Recipe


Kuttu Puri Aloo Sabji Recipe



30 - 40 mins
2-3 People
15 min




Introduction

 

Growing up in a household where festivals were celebrated with much fervor, I have vivid memories of the aroma of spices wafting through the air during Navratri. Among the array of fasting dishes, Kuttu Puri Aloo Sabji held a special place on our dining table. The sight of golden-brown puris served with flavorful potato curry evokes nostalgia, reminding me of festive gatherings and joyous moments spent with family. This traditional recipe has been passed down through generations, each iteration adding its unique touch to the flavors. Let me take you on a culinary journey through this delightful fasting delicacy.

 

 

Recipe of Kuttu Puri and Aloo Sabji

 

Ingredients:

 

For Aloo Ki Sabji:

 

  • 1 tbsp Ghee
  • 1 tsp Cumin Seeds
  • 1 tsp Hing / Asafoetida
  • 1 tbsp chopped Ginger
  • 1 tbsp chopped Green Chilli
  • 1 tbsp Rajgira Atta (Amaranth Flour)
  • 1 tsp Turmeric Powder
  • 1 tsp Red Chilli Powder
  • 1 tsp Black Pepper Powder
  • 1 tsp Cumin Powder
  • 1 cup roughly chopped Tomatoes
  • 1 cup boiled diced Potatoes
  • Water as required
  • 1 tsp Amchur Powder (Dry Mango Powder)
  • Sendha Salt (Rock Salt) as required
  • Handful chopped Coriander Leaves

 

For Kuttu Puri:

 

  • 1 cup Kuttu Ka Atta (Buckwheat Flour)
  • 1/2 cup Rajgira Atta (Amaranth Flour)
  • 1 cup boiled & mashed Potatoes
  • Sendha salt as required
  • 1 tsp Ajwain (Carom Seeds)
  • 1 tsp Red Chilli Powder
  • Water as required
  • Oil for Frying
  • Ghee

 

 

Method:

 

For Kuttu Puri:

  1. In a mixing bowl, combine Kuttu ka atta, rajgira atta, boiled and mashed potatoes, salt, ajwain, and red chili powder.

  2. Mix well to form a dough. If needed, add water gradually to bind the dough together.

  3. Heat oil in a deep frying pan.

  4. Take a small portion of the dough, roll it into a ball, and then flatten it into a round puri using your palms.

  5. Carefully slide the puri into the hot oil and fry until golden brown and crisp on both sides.

  6. Remove the puris from the oil and drain excess oil using a kitchen paper towel. Repeat the process with the remaining dough.

 

For Aloo Ki Sabji:

  1. Heat ghee in a pan. Add cumin seeds and allow them to splutter.

  2. Add hing, chopped ginger, and chopped green chilies. Sauté for a minute.

  3. Stir in the rajgira atta and sauté for a couple of minutes.

  4. Add turmeric powder, red chili powder, black pepper powder, and cumin powder. Mix well.

  5. Add roughly chopped tomatoes and cook until they turn soft and mushy.

  6. Pour in some water and let the mixture come to a boil. Cover and cook until the raw smell of tomatoes disappears.

  7. Once the mixture thickens slightly, add boiled diced potatoes and amchur powder. Mix gently.

  8. Season with sendha salt and let the sabji simmer for a few more minutes.

  9. Garnish with chopped coriander leaves before serving.

 

Assembly:

Serve the hot and crispy Kuttu puris with the flavorful Aloo ki sabji. Enjoy this delicious combination, especially during fasting days!

 

 

 

About the Recipe

 

Kuttu Puri Aloo Sabji is a popular North Indian fasting dish typically consumed during Navratri or other religious fasts. The dish comprises two main components: Kuttu Puri, made from buckwheat flour, and Aloo Sabji, a spiced potato curry. Buckwheat flour, also known as Kuttu ka Atta, is gluten-free and rich in nutrients, making it an ideal choice for fasting meals. The Aloo Sabji is a comforting curry prepared with boiled potatoes, seasoned with aromatic spices like cumin, ginger, and green chili. Together, these components create a wholesome and satisfying meal that is both flavorful and nourishing.

 

 

Cooking Tips

 

  1. Prepare the Dough Well: Ensure that the dough for Kuttu Puris is soft yet firm, as it will yield crispy and perfectly puffed puris.
  2. Control Oil Temperature: Maintain the oil at the right temperature while frying puris to prevent them from turning soggy or greasy.
  3. Boil Potatoes Adequately: Boil the potatoes until they are fork-tender but not mushy to achieve the desired texture in the Aloo Sabji.
  4. Adjust Spice Levels: Tailor the spice levels according to personal preference by adjusting the amount of green chili or adding other spices like red chili powder.
  5. Serve Fresh: Kuttu Puris are best enjoyed fresh and hot, directly from the frying pan, along with piping hot Aloo Sabji.

 

 

Pairing Guide

 

  • Beverage: Pair Kuttu Puri Aloo Sabji with a refreshing glass of buttermilk or a soothing cup of mint tea.
  • Accompaniments: Serve with a side of tangy cucumber raita or a crunchy salad for a well-balanced meal.
  • Dessert: Conclude the meal with a traditional sweet like Sabudana Kheer or Singhare ke Atte ka Halwa for a delightful treat.

 

 

 

Frequently Asked Questions about Kuttu Puri Aloo Sabji Recipe

 

  1. Can I use regular wheat flour instead of buckwheat flour for puris?

    • No, buckwheat flour is traditionally used for making puris during fasting as it is gluten-free and suitable for consumption on fasting days.

  2. How do I prevent puris from becoming soggy?

    • Ensure that the oil is hot enough before frying the puris and fry them until they are golden brown and crispy on both sides.

  3. Can I add other vegetables to the Aloo Sabji?

    • Yes, you can customize the Aloo Sabji by adding vegetables like carrots, green peas, or even spinach for added flavor and nutrition.

  4. Is Kuttu Puri Aloo Sabji suitable for vegan diets?

    • Yes, this dish can be made vegan-friendly by using vegetable oil for frying and skipping the use of ghee in the potato curry.

  5. Can I make the puri dough in advance?

    • Yes, you can prepare the puri dough ahead of time and store it in the refrigerator for up to a day. Remember to bring it to room temperature before rolling and frying.

  6. How can I make the puris softer?

    • Adding a small amount of boiled and mashed potato to the puri dough can make them softer and more pliable.

  7. Can I use leftover Aloo Sabji for other dishes?

    • Leftover Aloo Sabji can be used as a filling for sandwiches, wraps, or stuffed parathas for a delicious twist.

  8. What can I serve with Kuttu Puri Aloo Sabji besides raita?

    • You can pair this dish with a side of mint chutney, sweetened yogurt, or a tangy tamarind sauce for added flavor.

  9. Is it necessary to fast to enjoy Kuttu Puri Aloo Sabji?

    • While traditionally consumed during fasting, this dish can be enjoyed on any occasion as a wholesome and flavorful meal.

  10. Can I freeze leftover puris for later use?

    • Yes, you can freeze leftover puris in an airtight container for up to a month. Reheat them in a preheated oven or toaster oven before serving for best results.