Common cooking problems and fixes
| Problem | Likely cause | Fix |
|---|---|---|
| Kuttu dough crumbles | No gluten and too little binder | Add mashed potato or a little moisture; roll gently. |
| Sabudana turns gummy | Too much soaking water or overcooking | Rinse well, reduce soak water, cook briefly. |
| Vrat curry tastes flat | Only salt and starch | Use cumin, ginger, chili, lime, herbs and permitted spices. |
| Makhana goes soft | Packed while warm | Cool completely before storing. |
| Samak becomes pasty | Too much water or stirring | Use a measured liquid ratio and gentle cooking. |
| Puri absorbs oil | Oil too cool or dough too soft | Use medium-high heat and firmer dough. |
A small-batch strategy
Vrat flours and starches behave differently from wheat and regular rice. Test one or two portions before cooking for a group. This is especially useful for kuttu breads, samak dishes and sabudana, where brand and moisture levels change the result.