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    Home » Recipes » Vrat Food » Kuttu and Singhare ke atte ki Poori

    Kuttu and Singhare ke atte ki Poori

    Published On:March 21, 2015 By:Ruchi

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    Gluten-free pancakes prepared with buckwheat flour and water chestnut flour. Delicious and perfect for fasting!!

    Kuttu and Singhare ke atte ki Poori

    Navratri is around the corner, and as per my meal plan, I have delicious delicacies on my list to try this week. Sama rice vrat ki idli, vrat ka dhokla,  sabudana vada, sabudana uttapam, sabudana dosa, sabudana khichdi to name a few.

    Growing up fruits, dry nuts, sabudana tikki, and Kuttu and Singhare ke atte ki poori were the only options. But today I am sharing a healthy version – Kuttu and Singhare ke atte ki roti that not only tastes delicious, but it ‘s also healthy and easy to digest too.

    Kuttu and Singhare ke atte ki Poori

    About the flours, I have used!

    Singhara flour (water chestnut flour), Kuttu flour (buckwheat flour) are gluten-free flours, and like regular wheat flour, these flours don’t have the same elasticity.

    They can’t be rolled like wheat flour; instead, they need to be patted with hands to form a shape. 

    These healthy flours combined with few essential ingredients make a hearty meal on fasting days.

    TRY OUR – Navratri meal planner 1 and Navratri meal planner 2. 

    Fresh Spinach - Ruchiskitchen

    Now onto the recipe!

    Combine all the ingredients in a bowl and make a soft dough. As per liking, you can choose to add spinach or knead the dough with water, spices and pat it like rotis. 

    If the dough feels sticky, feel free to add extra flour and knead it to a dough like consistency.

    Don’t forget to adjust spices if the extra flour is added.

    To make it easy, a simple method is shown below where the dough is worked in between a plastic bag. Cook as shown below and enjoy with vrat ke aloo. This Navratri

    EAT HEALTHY AND STAY HEALTHY.

    Kuttu and Singhare ke atte ki Roti

    Packed with spinach, arbi and spices these rotis tastes d-licious.

    DISCLAIMER –

    If you do not consume a particular veggie or spice during Navratri, feel free to leave that out and follow your family vrat guidelines.

    Try out our other Vrat recipes and No-onion-no-garlic recipes.

    Have you tried this recipe?
    Leave a star rating by clicking on the ⭐ below!

    Kuttu and Singhare ke atte ki Poori

    Author : Ruchi
    Gluten free pancakes prepared with buckwheat flour and water chestnut flour. Delicious and perfect for fasting!!
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Breads, Sides
    Cuisine Indian
    Servings 10 POORIS

    INGREDIENTS
     

    • 1 cup Kuttu Flour
    • 1 cup Singhara flour/Singoda flour
    • 1 large Boiled and peeled potato
    • 1 medium Boiled and peeled arbi (omit if you do not eat in vrat)
    • 15 -20 pieces of Fresh Spinach leaves (omit if you do not eat in vrat)
    • 1/2 teaspoon Coriander powder (omit if you do not eat in vrat)
    • 1/4 teaspoon Red chili powder
    • 1/4 teaspoon Haldi (Turmeric powder) (omit if you do not eat in vrat)
    • Salt to taste (Vrat salt - Sendha namak)
    • Oil for Frying/Toasting the rotis

    INSTRUCTIONS

    • Boil and peel potato and Arbi.
    • Assemble all the ingredients.
    • Clean, wash and chop spinach leaves.
    • In a large bowl combine potato and arbi...
    • Mash them finely and make sure no lumps remain.
    • Mix in all the spices..
    • Add chopped spinach leaves.
    • Finally add the flours and mix.
    • Mixed up flour will look like this.
    • Carefully add in water to form a dough.
    • Keep applying drop of oil in your hands as the dough will be sticky. Worked up dough will look like this.
    • Heat and grease a tawa/griddle.
    • Make round balls out of the dough.
    • Wet your hands and using the tip of your fingers keep spreading the dough ball in the form of a roti.
    • The finished product will look like this.
    • Lift and transfer it onto a hot griddle.
    • When cooked from one side, lift it using a spoon and flip it over.
    • Keep cooking from the other side.
    • Brush it with oil.
    • Keep pressing and cook from both the side.
    • Once golden brown from both the sides take it off the flame.
    • ANOTHER WAY TO SHAPE KUTTU KI POORI- Take a plastic bag, trim off the top and cut open from both the ends. It will open up like a book.
    • Apply few drops of water at the base, place the dough ball in the center. Apply some droplets of water on the top and cover it with the open side. Using your fingertips keep pressing down on the dough ball and form a small poori like circle.
    • Open the bag..
    • Carefully lift the poori.
    • Heat oil in a kadhai and when hot, carefully drop in the poori and deep fry until golden brown.
    • A great accompaniment to vrat wale aloo and Vrat ki green chutney.

    RECIPE NOTES

    vrat-ka-halwa-recipe-5
    VRAT KA HALWA
    sabudana-namkeen-recipe-5
    VRAT KI NAMKEEN
    sabudana-khichdi-1
    SABUDANA KHICHDI
    Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.

    Are you Going to make this recipe? Take a picture and mention @ruchiskitchen! I would LOVE to see how it turned out for you!

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    Hi, I am Ruchi!

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