Kootoo Ke Aate Ki Poorie Recipe - Rich and fibrous puris made from kootoo flour.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Water chestnut flour (shingare ka atta)(सिंघारे का आटा), Potato(आलू)

Cuisine : Rajasthani

Course : Breads

Kootoo Ke Aate Ki Poorie

Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

You can also find more Breads recipes like Paneer Aur Chawal Parantha, Jalapeno Corn Bread, Khamang Chapati, Aloo Parantha. Or try out these recipes from Rajasthani Cuisine like Tamatar Ki Kadhi, Corn And Boondi Raita, Papdi Chaat, Mangodi Ki Sabzi.

Kootoo Ke Aate Ki Poorie Recipe - How to make Kootoo Ke Aate Ki Poorie

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Prep Time : 26-30 minutes

Cook time : Cooking Time

Serve : 4

Level Of Cooking :

Ingredients

  • Water chestnut flour (shingare ka atta) 2 cups

  • Potato 1 large

  • Rock salt (sendha namak) to taste

  • Ghee 1 tsp + to deep fry

Method

Step 1

Boil, peel and mash potato. Take koottoo flour, mashed potato, sendha namak, one teaspoon ghee. Add enough water to make a firm dough.

Step 2

Divide into sixteen equal sized balls. Roll out into three inch diameter poories Heat sufficient ghee in a kadai and deep-fry the poories till golden.

Step 3

Drain onto an absorbent paper and serve hot.

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