Gluten-free pancakes prepared with buckwheat flour and water chestnut flour. Delicious and perfect for fasting!!
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.
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.
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.
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.
Kuttu and Singhare ke atte ki Poori
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.
Disclaimer: Nutritional information provided below is approximate. Variations may exist due to the ingredients/brands used. Please refer to a Registered Dietitian or Nutritionists if you have any health issues. |
