Perfectly Puffed Up Buckwheat Poori | बिना आलू के बनाऐं फूली हुयी कुट्टू की पूरी

Описание: Hello Foodies,
Today's video is crisp delicious puffed up poori with just Buckwheat flour.You don't have to use potatoes or any other flour if you follow my recipe. This is not only great for navratri fast but perfect enough to made on regular days as well.
Just try it I'm sure you'll thank me later.


*Remember to give a 𝐭𝐡𝐮𝐦𝐛𝐬 𝐮𝐩 If you like the video and 𝐬𝐡𝐚𝐫𝐞 it with your friends*


Flour made with buckwheat is high in protein but very low in gluten, and so is usually used in combination with some neutral flour or potatoes to make it pliable and easy rolling. But with my secret ingredient of using boiling water you could make puffy poories without any other binder. The act of adding boiling water gelatinizes the starch in the flour, which helps in holding the dough together and also improves the texture of the poori. Light buckwheat flour is not readily available at supermarkets, but you can find it at specialty stores. You can also make your own by simply grinding raw buckwheat groats in a coffee grinder or an ordinary dry grinder. 𝐁𝐮𝐜𝐤𝐰𝐡𝐞𝐚𝐭 𝐟𝐥𝐨𝐮𝐫 𝐡𝐚𝐬 𝐚 𝐯𝐞𝐫𝐲 𝐬𝐡𝐨𝐫𝐭 𝐬𝐡𝐞𝐥𝐟 𝐥𝐢𝐟𝐞 𝐢𝐧 𝐭𝐡𝐞 𝐩𝐚𝐧𝐭𝐫𝐲, 𝐨𝐧𝐥𝐲 𝐨𝐧𝐞 𝐦𝐨𝐧𝐭𝐡 𝐟𝐫𝐨𝐦 𝐭𝐡𝐞 𝐝𝐚𝐭𝐞 𝐨𝐟 𝐩𝐮𝐫𝐜𝐡𝐚𝐬𝐞. 𝐇𝐨𝐰𝐞𝐯𝐞𝐫, 𝐛𝐮𝐜𝐤𝐰𝐡𝐞𝐚𝐭 𝐠𝐫𝐨𝐚𝐭𝐬 𝐜𝐚𝐧 𝐛𝐞 𝐬𝐭𝐨𝐫𝐞𝐝 𝐢𝐧 𝐚𝐧 𝐚𝐢𝐫𝐭𝐢𝐠𝐡𝐭 𝐜𝐨𝐧𝐭𝐚𝐢𝐧𝐞𝐫 𝐢𝐧 𝐚 𝐜𝐨𝐨𝐥, 𝐝𝐚𝐫𝐤 𝐩𝐥𝐚𝐜𝐞 or fridge 𝐟𝐨𝐫 𝐚𝐛𝐨𝐮𝐭 𝟔 𝐦𝐨𝐧𝐭𝐡𝐬 𝐨𝐫 𝟏 𝐲𝐞𝐚𝐫 𝐢𝐧 𝐭𝐡𝐞 𝐟𝐫𝐞𝐞𝐳𝐞𝐫. 𝐒𝐨 𝐠𝐫𝐢𝐧𝐝𝐢𝐧𝐠 𝐲𝐨𝐮𝐫 𝐨𝐰𝐧 𝐟𝐥𝐨𝐮𝐫 𝐢𝐬 𝐭𝐡𝐞 𝐛𝐞𝐬𝐭 𝐛𝐞𝐭.


𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 𝐲𝐨𝐮 𝐧𝐞𝐞𝐝
1 cup light color buckwheat flour
1/2 cup boiling water, more only if required.
Salt to taste
1/2 -3/4 tsp ajwain (carom seeds)
Oil for frying and as required
*You could add any herbs or seasonings*
𝐌𝐞𝐭𝐡𝐨𝐝
Place buckwheat flour, salt and carom seeds in a bowl.
Add boiling water, stir with a spatula.
When the mixture is cool to touch, knead into a firm smooth dough (not stiff or soft).
Once the dough has been kneaded well, add a teaspoon of oil and knead again for a minute or two - this makes the dough smooth.
Rest the dough for 5 minutes.
Heat oil in a wok for deep frying.
Divide the dough into 6-7 small portions
Cut the two sides of the Ziploc bag.
Apply some oil on the ball, place in the middle of the opened Ziploc, press down slightly with fingers.
Flip other side of Ziplock over the top of dough ball.
Take a flat bottomed pot and press down the dough into a circle of about 3-4 inches. Make sure it's evenly pressed all over even if you have to do it two three times.
You can flatten all dough into circles beforehand and fry them one after another. Or if you have someone to help you, you can fry them and flatten at the same time.
Make sure the oil is hot. To check, take a small pieces of flattened dough and put it in oil. If it sizzles immediately to the top, the oil is ready for frying.
Gently slide one dough circle in the oil.
When it starts rising up, gently nudge with a mesh skimmer to help puffing up of the poori.
When top side looks golden and crisp and the oil stops sizzling, turn over and fry the other side.
Remove with a mesh skimmer draining extra oil in the wok. Place on kitchen towel to remove excess oil. Similarly, fry the rest of the buckwheat pooris.
Enjoy it hot with potato curry or any vegetable or lentil.

For printable recipe head over to my blog
https://www.simpleglutenfreekitchen.c...


#kuttu #buckwheat #navratri



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