The most important constituent of the Vrat thali, Kuttu ki poori and alu ki Sabzi. Making Kuttu ki pooris have proved to be a trial for the best of us! Sometimes the atta doesn’t bind, at other times it becomes a sticky mess. And if you get the dough right…it breaks and falls apart while rolling!
Many have tried and given up trying to make these elusive pooris!! However I bring to you my tried and tested recipe along with tips on how you can avoid these problems…:-)
Method:
Take 2 cup Kuttu ka atta and 2/3 cup boiled mashed potato (you can replace potato with boiled Arbi or boiled plantain too)
Make a very stiff dough along with some salt,red chilli pwdr, finely minced green chillies and chopped dhania.
Let the dough rest for 15 minutes (do not leave the dough for too long or it will become a sticky mess!) Re knead the dough for a couple of minutes.
Break into small balls
Roll each ball into round pooris
Deep fry pooris one by one in medium hot oil
Serve warm with Patle-rase ki Alu Sabzi