Buckwheat Puris


Buckwheat flour can be a little tough to handle but the addition of boiled potatoes in this dish acts as a binder and imparts a satisfyingly caramelized taste to the puris when fried. A delicious nutty, healthy spin to the conventional puri!


  • 2 cups of Buckwheat flour (Kuttu ka Atta)
  • 1 large potato, boiled
  • 2 green chilies, pounded to a coarse paste
  • a small bunch of fresh coriander, chopped
  • ½ teaspoon of Sendha Namak
  • Oil for deep frying


  1. Peel and grate the potato.
  2. Place all the ingredients except the oil in a mixing basin and using a little water at a time, make a soft and pliable dough.
  3. Leave to rest, covered, for 5-10 minutes.
  4. Roll out the dough into a ¼ inch thick disc using a little dry buckwheat flour to ensure it does not stick to the surface.
  5. Cut out small discs using a cookie cutter or steel bowl.
  6. Deep fry on a medium-high flame until puffed and browned.
  7. Drain and serve immediately with a bowl of cooling yogurt or aloo ki subzi.

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