What to Eat During Shivratri Vrat: Allowed Foods and Easy Alternatives
Here’s a simple guide for tips to follow during Shivaratri when it comes to food - what to avoid and what are the best dishes to go for.
Kuttu Ki Puri Recipe: Crispy Buckwheat Puri for Shivratri Fast
Create the perfect crispy treat to break your Mahashivratri fast, with these easy to follow steps. You will enjoy the buckwheat puri or kuttu ki puri.
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If you’re fasting for Shivratri and craving something hot, crisp, and comforting, kuttu ki puri is one of the most loved options. This kuttu ki puri recipe makes a fasting-friendly puri using buckwheat flour (kuttu), mashed potato for binding, and a little extra binding flour (like singhare) to help you roll and fry without drama. You’ll roll small discs and deep-fry them until they turn crisp, with light golden spots and a nutty aroma.
In this post, you’ll get the exact ingredients, step-by-step method, crispness fixes, vrat serving ideas, and a short FAQ at the end. One note before you start: Shivratri fasting rules vary by family, so adjust spices and sides to match your home tradition.
What you need for kuttu ki puri (and why each ingredient matters)
Kuttu puri looks simple, but it behaves differently than wheat puri. Buckwheat flour has no gluten, so the dough can crack, stick, or break if the moisture and binding aren’t right. The good news is that once you understand what each ingredient is doing, you can fix issues fast, even mid-cooking.
Buckwheat also browns quickly, so this recipe is less about long kneading and more about the right feel. Think of the dough like clay: too dry and it splits, too wet and it smears. The goal is a firm, smooth dough that can be rolled evenly.
If you’re curious about the ingredient itself, here’s a handy glossary on what buckwheat is and how it’s used in cooking. It helps explain why kuttu flour feels “heavier” than regular atta and why it needs support from potato or another binder.
Main ingredients for fasting-friendly dough
- Kuttu (buckwheat) flour: The base, gives a toasty flavor and crisp bite once fried.
- Boiled mashed potatoes (cool and dry): The main binder, helps the dough hold together and reduces cracking.
- Sendha namak (rock salt): Used in many vrat kitchens, swap it based on your family’s rule. This article explains why sendha namak is used in fasting.
- Singhare (water chestnut) flour or arrowroot (optional): A helper binder, especially if your potatoes are a bit moist.
- Cumin, black pepper: Simple seasoning that still feels vrat-appropriate.
- Chopped cilantro, green chili (optional): Freshness and heat (skip if you keep it very sattvic).
- Optional yogurt: Some people add 1 spoon for a softer bite, but this is vrat-dependent.
Oil, heat, and tools that make puris crisp instead of oily
Use a neutral, high-heat oil (peanut oil works well; so does sunflower or rice bran). A heavy kadai holds steady heat, which matters because kuttu puris go oily when the oil temperature drops.
Quick oil test: drop a tiny dough bit in the oil. It should rise in a couple seconds with steady bubbles. If it sinks, the oil is cool. If it smokes, it’s too hot.
Helpful tools: a slotted spoon, a small rolling board, a paper towel-lined plate, and parchment sheets (they make rolling much easier).
Step-by-step kuttu ki puri recipe for a crisp, puffed result
This recipe is written for beginners, because kuttu dough can feel “moody” the first time. Once you do a batch, it becomes muscle memory. Keep the heat steady, work in small batches, and don’t chase a deep brown color. With buckwheat, light golden spots are your best cue.
Shivratri kitchens often feel quieter. Some people cook after prayer, some cook before. If you like a calm rhythm while you work, playing a gentle Shiva chant in the background can help you slow down and stay focused. Mahakatha, a modern mantra-healing collective rooted in Shiva-focused sound traditions, is known for simple, steady renditions that many listeners use for calm and clarity during everyday tasks.
Make the dough that does not crack or stick
Starting ratio (makes about 10 to 12 small puris):
- 1 cup kuttu flour
- 1 cup tightly packed mashed potato (from 2 medium boiled potatoes)
- 1 to 2 tbsp singhare flour or arrowroot, as needed
- 3/4 tsp sendha namak (or to taste)
- 1/2 tsp cumin (optional)
- 1/4 tsp black pepper (optional)
- 1 tbsp chopped cilantro (optional)
- 1 small green chili, finely chopped (optional)
Step 1: Prep the potatoes right.
Boil, peel, and mash the potatoes while they’re warm, then let them cool completely. If they look wet or steamy, spread the mash on a plate for 5 minutes. Cool and dry potatoes are the difference between smooth rolling and sticky chaos.
Step 2: Mix and press, don’t over-knead.
In a bowl, combine kuttu flour, mashed potato, salt, and spices. Use your palm to press the mix together. It should start forming a dough with no water added.
Step 3: Adjust binding only if needed.
If the dough feels too soft or sticky, add 1 tablespoon singhare flour (or arrowroot). Mix again and check. Add the second tablespoon only if you must.
Step 4: Add water carefully, if at all.
If the dough won’t come together and looks crumbly, add water 1 teaspoon at a time. Kuttu flour drinks water fast, and too much water leads to tearing during frying.
Step 5: Rest the dough.
Cover and rest for 10 minutes. This short rest helps the flour hydrate and makes rolling smoother.
The final dough should feel firm, smooth, and shape-holding, like a soft stress ball. It shouldn’t stick heavily to your fingers.
Roll and fry like a pro (with puffing and crispness checkpoints)
Step 6: Divide and shape.
Divide into 10 to 12 small balls. Keep them covered so they don’t dry out.
Step 7: Roll without fighting the dough.
Dust lightly with kuttu flour. Roll each ball into a 3 to 4-inch disc. Aim for even thickness, not paper-thin. If you struggle with sticking, roll between two parchment sheets, then peel and slide into oil.
Step 8: Heat the oil properly.
Heat oil in a kadai on medium-high. Use the dough-bit test. Don’t overcrowd, fry 2 puris at a time in a small kadai, or 3 in a wider one.
Safety note: Hot oil is unforgiving. Keep sleeves tight, slide puris away from you, and don’t rush the drop.
Step 9: Fry and encourage puffing.
Slide in one puri gently. It should rise quickly. Once it floats, press lightly with a slotted spoon at the center, then along the edges. This helps it puff (or at least balloon a bit). Flip once.
Step 10: Know when to remove.
Remove when you see light golden-brown spots and bubbling slows. Drain well on a paper towel-lined plate.
Mini checklist you’ll actually use:
- Browns too fast: oil is too hot, lower heat slightly.
- Soaks oil: oil is too cool, heat it up and fry fewer at a time.
- Breaks in oil: dough is too wet or rolled too thin, add a bit more flour and roll thicker.
Repeat with the rest. Serve immediately for the crispest bite.
Common problems and quick fixes during Shivratri fasting cooking
Kuttu puri problems often show up in the first three puris. That’s normal. Treat those as your test batch, then adjust once and the rest of the plate will behave. This section is built for real-time troubleshooting, when the oil is hot and you don’t want to waste dough.
A helpful mindset: don’t blame the flour. Buckwheat is just honest. It tells you right away if the dough is too wet, too dry, or the oil isn’t ready.
Why do my kuttu puris crack, tear, or refuse to puff?
Cracking while rolling usually means the dough is dry. Add a few drops of water, or knead in 1 to 2 teaspoons more mashed potato. Cover the dough for 5 minutes, then roll again.
Tearing in oil often means the dough is too wet, or you rolled it too thin. Add 1 tablespoon kuttu flour or singhare flour, mix gently, then chill the dough for 5 minutes to firm it up.
No puffing happens when the oil isn’t hot enough, or the puri is too thick. Keep heat steady, and press lightly after the puri rises. Puffing can be partial with kuttu dough, and that’s still a win if it’s crisp and cooked through.
How to stop puris from turning oily, soggy, or bitter
Oily or soggy puris point to low oil temperature, overcrowding, or leaving the puri in oil too long at low heat. Fry in smaller batches and bring oil back to temperature between rounds.
Bitter taste is usually overheated oil, or burnt flour bits floating in the oil. Strain the oil if you see many dark specks, then lower the heat slightly.
Remember, buckwheat browns fast. Don’t wait for a deep, even brown like wheat puri. Look for light golden patches and a crisp surface, then pull it out.
Serve kuttu ki puri with simple vrat sides, plus a calm Shivratri eating ritual
Kuttu puri is best when it has a good partner on the plate, something saucy, cooling, or gently sweet. Keep the sides simple, so the puri stays the star.
Shivratri is also about slowing down. Many devotees observe a Mahashivratri fast with prayer, light food, and a steady routine through the day (and sometimes the night). Food rules can vary a lot, even within the same city, so check what your family follows.
A small ritual that feels good: serve the first puri with a moment of gratitude. If you like chanting, the well-known Om Namah Shivaya is often used as a steady repetition to quiet the mind. In Mahakatha’s library, this kind of simple Shiva mantra is described as supportive for calming the mind and clearing inner noise, which fits nicely around cooking and eating.
Best vrat-friendly pairings (sweet, savory, and cooling)
- Vrat aloo sabzi (a light potato curry)
- Dahi (yogurt) with roasted cumin (if allowed)
- Peanut chutney
- Coconut chutney
- Arbi (taro) curry
- Sweet potato halwa or a simple fruit bowl
Fasting rules vary, so treat this list as ideas, not a rulebook.
Make-ahead and leftovers: what stays crisp and what does not
You can make the dough 1 to 2 hours ahead and keep it covered at room temperature. If it starts drying, knead in a few drops of water.
Fried puris are best fresh. For leftovers, re-crisp in an oven or air fryer for a few minutes. Skip the microwave, it turns them soft and chewy. Store cooled puris in a breathable container lined with paper towel to reduce trapped steam.
Conclusion
Crisp kuttu puris come down to a simple formula: cool, dry potatoes, a firm dough with minimal water, even rolling, and properly heated oil with a quick fry. Once you get the first batch right, the rest feels easy, and you’ll stop fearing kuttu flour.
Keep your Shivratri rules in mind, adjust spices and sides, and treat the cooking like a quiet offering. Try this kuttu ki puri recipe, share how it turned out, and if you want a calm kitchen mood, repeat Om Namah Shivaya softly while you cook or eat.
FAQ: quick answers about kuttu ki puri recipe for fasting days
Can I make kuttu ki puri without potato?
Yes, but it’s harder to bind. Without potato, the dough can crack more and may break in oil.
If your vrat rules allow it, add 1 to 2 tablespoons singhare flour and a spoon of yogurt to help binding and softness. Another option is mashed sweet potato, which binds well but gives a slightly sweeter taste and a softer texture.
Is buckwheat the same as wheat, and is kuttu flour gluten-free?
No. Buckwheat isn’t wheat, and it’s naturally gluten-free.
If gluten matters for health reasons, check packaging and sourcing. Some flours can have cross-contact during milling and packing. Look for labels that suit your needs, especially if you’re cooking for someone with celiac disease.
Can I cook these puris in an air fryer instead of deep-frying?
You can, but they’ll be more like crisp flatbreads than classic puffed puris.
Brush both sides lightly with oil, place in a single layer, and air-fry until crisp, flipping once. Expect less puffing and a drier bite, but the flavor still works well with vrat aloo or yogurt.
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