Kuttu ke Atte aur Samak ke Chawal ki Masala Aloo Poori | Navratri Special Poori Recipe | Buckwheat & Barnyard Millet Puffed Fried Bread

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Kuttu ka Atta (Buckwheat Flour) aur Samak ke Chawal (Barnyard Millet) ki Poori (Fried Puffed Indian Bread) is one of the most popular and delicious delicacies enjoyed during the Navratri festivities, especially in North Indian households. The poori is gluten free and makes for a wholesome meal for those observing fast (vrat/ upwas) during the nine day long festival. 





At my home, my husband is a big Mata ke Bhakt and he observes fast for all the 9 days, taking meals only once a day. Therefore, I make sure, the one meal that he is taking is wholesome and delicious at the same time. This poori is kind of quintessential Navratri meal for us and I prepare it at-least one day out of the nine days. It can be paired with any farali sabzi of your choice; I however, usually serve it with either Khatti Meethi Kaddu ki Sabzi, Dry Dahi Masala Aloo or Rassedar Arbi Tamatar ki Sabzi. Offcourse, a bowl of curd is also a must on the thali. 

Apart from this poori, there are many other vrat recipes that I normally prepare during 9 days of Navratri. Some of the most popular on the blog are: Sabudana Khichdi, Sabudana Vada, Samak ke Chawal ka Pulao, Farali Dahi Vada and Farali Dhokla. Among sweets, you can take a look at Sabudana Kheer, Makhane aur Badaam ki Kheer and Kaddu ka Halwa.  




INGREDIENTS





  • Samak ke Chawal/ Barnyard Millet - 1/2 cup
  • Kuttu ka Atta/ Buckwheat Flour - 1/2 cup
  • Boiled and peeled potato - 1 medium size
  • Jeera/ Cumin seeds - 1 tsp
  • Finely chopped green chilies - 1 tsp
  • Finely grated ginger - 2 tsp
  • Sandha Namak/Rock salt - to taste
  • Black pepper powder - 1/4 tsp
  • Fresh chopped coriander - a handful
  • Ghee - 2 tsp
  • Oil - for deep frying







METHOD

  1. Start by grinding samak rice to a fine powder. You can also use store bought barnyard millet flour. Keep aside.
  2. In a pan, heat the ghee. 
  3. Add jeera. Once it splutters, add ginger and fry for few seconds.
  4. Next add 1 cup of water (double the quantity of samak rice) to a boil.
  5. Once the water gets to a boil, add salt and black pepper powder.
  6. Now add ground samak rice in batches and mix nicely until it resembles a dough. Keep the flame on low.
  7. As you see the dough coming together, add grated boiled potatoes and mix nicely.
  8. Transfer to a plate and let it cool down a bit.
  9. Next, add chopped green chilies, chopped coriander and kuttu ka atta.
  10. Mix nicely with your hands to get a dough. If it feels sticky, add in some melted ghee and grease your hands as well. If the mixture feels very wet, feel free to add some more flour.
  11. Now divide the dough into equal lemon size portions.
  12. Place a ball in two sheets of parchment paper and roll out into a 4" to 5" dia circle.
  13. After rolling you may cut it into a perfect circle using a steel katori.
  14. Slide in the disc in medium hot oil. Fry until it puffs and get crisp on both sides.
  15. Dish out and serve with any sabzi of your choice. I served it with rassedar arbi tamatar ki sabzi. You may also enjoy it with plain curd.



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