Kuttu ki Puri is a deep fried Indian bread made with buckwheat flour and can be eaten during Hindu fasts or vrat. Vegan & gluten-free.
Kuttu ki poori are essentially the gluten-free version of regular poori . They have a nuttier taste and are slightly crisp in comparison.
My Mum adds potato, peanut powder and green chillies for extra flavour.
During fasts, flours such as rajgira, singhare and moraiyo flour are used to make all types of vrat recipes such as rajgira halwa , rajgira farali puri and moraiyo khichdi .
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Buckwheat flour – aka kuttu ka atta. You can find it in South Asian grocery stores or it’ll be available online.
Boiled potatoes – boiled potatoes help with binding the flour.
Roasted peanut powder – add texture and flavour. Skip for a nut-free vrecipe.
Green chilli paste
Rock salt sendha namak
Oil – to deep fry
Hayley’s Tips
To make fluffy and well risen kutti ki puri that retain their softness for longer, you need to follow these few handy tips.
- The buckwheat flour must be as fresh as possible. Newly opened packets of flour yield the best results.
- Boiled potatoes helps to give a soft texture to the puris. Make sure potatoes are grated rather than mashed.
- Knead a stiff dough.
- Use parchment paper to roll out the pooris, and either use a rolling pin or press down with a flat bottomed stainless steel bowl. The puri shouldn’t be too thick or too thin.
- Fry on medium heat. Too hot and they will crisp up too fast and burn.
Serving Suggestion
Serve kuttu puri alongside other vrat recipes such as farali dum aloo or farali potatoes .
Storage
Kuttu ki puri is best eaten immediately after preparing but they can be kept in an airtight container at room temperature for up to a day. Eat cold or reheat in the microwave or a few seconds.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Kuttu Ki Puri
Equipment
- Mixing bowl
- Rolling Pin
- Frying pan
Ingredients
- 2 cup buckwheat flour kuttu ka atta/flour
- ½ cup boiled potatoes grated
- ¼ cup roasted peanut powder fine
- 1 tablespoon green chilli paste
- 2 tablespoon coriander chopped
- 1 teaspoon rock salt sendha namak
- oil to deep fry
Instructions
- Place buckwheat flour in a mixing bowl or wide plate.
- Add chilli paste, salt, peanut powder and coriander and grated boiled potatoes.
- Combine well, add water little by little water to knead a stiff but pliable dough.
- Allow the dough to rest for 10 minutes.
- Divide the dough into equal portions and make balls.
- Heat sufficient oil in a kadai and heat on medium heat.
- Place parchment paper on a worktop, put a dough ball on it, put another parchment paper on top and gently roll with the rolling pin or flatten with a flat based bowl.
- Make small round puri and carefully slip into the hot oil.
- Deep fry until golden on both sides and remove with a slotted spoon.
- Repeat the same procedure with the remaining dough.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in July 2016.
Kuttu Ki Puri
Equipment
- Mixing bowl
- Rolling Pin
- Frying pan
Ingredients
- 2 cup buckwheat flour kuttu ka atta/flour
- ½ cup boiled potatoes grated
- ¼ cup roasted peanut powder fine
- 1 tablespoon green chilli paste
- 2 tablespoon coriander chopped
- 1 teaspoon rock salt sendha namak
- oil to deep fry
Instructions
- Place buckwheat flour in a mixing bowl or wide plate.
- Add chilli paste, salt, peanut powder and coriander and grated boiled potatoes.
- Combine well, add water little by little water to knead a stiff but pliable dough.
- Allow the dough to rest for 10 minutes.
- Divide the dough into equal portions and make balls.
- Heat sufficient oil in a kadai and heat on medium heat.
- Place parchment paper on a worktop, put a dough ball on it, put another parchment paper on top and gently roll with the rolling pin or flatten with a flat based bowl.
- Make small round puri and carefully slip into the hot oil.
- Deep fry until golden on both sides and remove with a slotted spoon.
- Repeat the same procedure with the remaining dough.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
A beautifully moist and delicate eggless pistachio sponge is topped with filo baklava roses to make this Baklava Cake. It’s finished with a drizzle of rose scented honey syrup and is sure to impress.
Baklava is a classic dessert made with delicate, flaky filo pastry layered with a mixture of assorted nuts, then soaked in a light, aromatic syrup.
I’ve shared a delicious recipe for Air Fryer Salted Caramel Baklava – a fusion twist on the traditional treat, made quicker using the air fryer.
Now, for this Eggless Baklava Cake!
The base is a fragrant rose and pistachio sponge, delicately spiced with cinnamon and nutmeg. I’ve topped the cake with filo pastry roses, then baked it in the oven. While the cake is still hot, I pour over a rosewater, sugar and honey syrup, then finish with a garnish of chopped toasted pistachios and dried rose petals.
It’s a beautifully eye-catching dessert, perfect for special occasions – and despite its showstopping appearance, it’s surprisingly simple to make!
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Pistachio and Rose Cake
Wet ingredients: any flavourless oil (I used vegetable oil), whole milk, plain yogurt, rose essence, apple cider vinegar.
Dry ingredients:
- All purpose flour – alternatively use cake flour as it is more finely milled leading to a softer and delicate crumb.
- Sugar – white or brown sugar work.
- Pistachios – do not use salted pistachios.
- Baking powder and baking soda – try to use freshly opened for better results.
- Ground cinnamon and nutmeg – optional but adds extra flavour.
Baklava roses
- Filo pastry
- Melted butter
- Ground pistachios
- Rose petals
Rosewater syrup
- Sugar – regular white granulated sugar
- Honey – I like to use a mild honey so the flavours are not overpowering.
- Lemon juice – prevents the syrup from crystallising
- Rose water or rose essence
- Water
Tips & Tricks
- For best results, use an 8- or 9-inch springform tin—ideally 9 inch like I have used. Using a smaller tin can make the cake too tall, which may prevent it from cooking through properly and could cause the filo topping to overcook.
- You may need to cover the cake loosely with foil whilst baking to prevent the filo from over-browning.
- To check if the cake is fully baked, insert a skewer into the centre—if it comes out clean, the cake is done.
- Pour the syrup over the cake whilst it is still hot to allow the syrup to be absorbed by the sponge.
- Wait until the cake has fully cooled before slicing.
Serving Suggestion
Serve it alongside a strong karak chai .
Storage
Store baklava cake in a cake tin or airtight container and keep at room temperature for up to 2 days. You may notice a change in the texture of the filo pastry though.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Rose and Pistachio Eggless Baklava Cake
Equipment
- 1 Kitchen scale optional
- 1 Mixing bowl
- 1 Sieve
- 1 Springform round cake tin 8" or 20cm
- 1 kitchen aluminium foil
- 1 Pastry brush
- 1 oven
Ingredients
Dry Ingredients for Baklava Cake (1 cup = 250ml)
- 2 cup all purpose flour or cake flour
- 1 cup granulated sugar white
- ½ cup pistachio nuts raw unsalted
- 2 ½ teaspoon baking powder two and a half teaspoon
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon powder
- ¼ teaspoon nutmeg powder
- 1 teaspoon rose essence
- ½ teaspoon salt
Wet Ingredients for Baklava Cake (1 cup = 250ml)
- 1 cup whole milk
- ½ cup oil neutral or flavourless
- ¼ cup full fat plain yogurt or sour cream
- 1 tablespoon apple cider vinegar or white vinegar
Filo Roses (1 cup = 250ml)
- 7-8 sheets filo pastry
- ½ cup melted butter
Rose Syrup (1 cup = 250ml)
- 1 cup regular white granulated sugar
- ¾ cup water
- ¼ cup honey
- 1 tablespoon rose water
- 1 tablespoon lemon juice
Decoration
- ½ cup pistachio nuts lightly toasted and chopped
- 4 tablespoon edible rose petals
Instructions
Prepare the Baklava Cake Batter
- Preheat the oven to 350°F (180°C) or gas mark 4.
- Lightly grease the baking tin with butter and flour.
- In a food processor, pulse the pistachios into fine crumbs.
- In a large mixing bowl, add the oil, milk, vinegar, yogurt (or sour cream), rose essence and stir until just combined.
- Then sieve together the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg powder.
- Whisk everything, gently fold in the pistachio crumbs.
- Pour the batter into the prepared pan.
Make Filo Pastry Roses
- Take one piece of filo pastry and lay carefully on a clean working surface or chopping board.
- Brush the top of the sheet with melted butter using a pastry brush.
- Bring the two opposite corners together in the middle and twist until you form a filo “rose”. Repeat for the remaining filo sheets.
- Place the roses on the cake batter, and loosely cover the pan with kitchen foil.
Bake the Cake
- Bake the cake covered for approximately 40 minutes then take away the foil. Continue to bake for a total of 50 minutes to 1 hour or until the cake has risen and a skewer comes out clean. The filo roses should be crisp.
Rosewater Syrup
- Prepare the rose syrup whilst the cake is baking.
- Combine all the ingredients except rose water in a heavy based pan over a medium heat.
- Bring it to boil, lower the heat and simmer until slightly thickened, it will take about 5 minutes.
- Remove from the heat and leave it aside to cool.
- Stir rose water little by little to taste.
- The flavour will mellow out after it sits it for a while .
Soak the cake in sugar syrup
- Remove the cake tin from the oven.
- Leave the cake in the springform tin. Pierce the cake a few times with a skewer and pour the syrup over it while the cake is still warm. Sprinkle with lightly toasted pistachio nuts and rose petals.
- Leave the syrup to sink into the cake and allow the cake to fully cool before releasing from the pan and slicing.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in February 2014.
