Kuttu puri with aloo sabzi
Kuttu puri
Ingredients
- 1 cup kuttu flour
- 1 medium boiled potato, mashed
- sendha namak
- warm water as needed
- oil or ghee for frying
Method
- Mix flour, salt and mashed potato; the potato acts as a binder.
- Add water a spoonful at a time until a soft but not sticky dough forms.
- Divide and roll between lightly greased sheets or with dry kuttu flour.
- Fry at medium-high heat so the puri sets quickly without absorbing excessive oil.
Simple vrat aloo sabzi
Ingredients
- 3 boiled potatoes
- 1 tbsp ghee or oil
- 1 tsp cumin
- 1 chopped tomato if permitted
- sendha namak
- green chili and coriander to taste
Method
- Heat fat and crackle cumin.
- Add tomato/chili if used and cook briefly.
- Add potatoes, salt and enough water for the desired gravy.
- Simmer 8–10 minutes and finish with coriander.
The main dough mistake
Kuttu has no gluten, so kneading it like wheat flour does not build elasticity. Use a starchy binder such as potato, work in small portions and roll gently. If the dough cracks, add a little more mashed potato or moisture rather than flooding it with water.