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Puris made from buckwheat flour are also included in a fruit diet during Navratri fasts. However, buckwheat flour is completely different from wheat flour. It is gluten-free, so it lacks elasticity. This is why making buckwheat flour puris can be a little challenging.

But if a few things are kept in mind, perfect, soft, and delicious puris can be made. Let's learn about 5 mistakes (Mistakes to Avoid with Kuttu ki Poori) that often ruin buckwheat puris.

Not adding a binding agent.
This is the biggest and most common mistake. Wheat flour contains gluten, which binds the dough and gives it elasticity. Buckwheat flour does not contain gluten, so if you knead it with just water, it will crumble, making puris impossible. Therefore, when kneading buckwheat flour, add a small amount of boiled potato or water chestnut flour to it. This will make the dough easier to knead and result in better-tasting puris.

Adding Too Much Water
Buckwheat flour has a different water-absorbing capacity than wheat flour. Adding too much water will make the dough very sticky and soft, making it difficult to roll. Such dough may tear or stick when added to the oil. Therefore, add water slowly and in small portions. A slightly stiff dough will make it easier to roll. The dough should remain slightly firm. If the dough is sticky, add a little more buckwheat flour.

Rolling Out Too Thin Puris
Wheat puris are crispy when rolled thinly, but buckwheat puris rolled too thin will become tough. Furthermore, thin puris are more prone to tearing. Therefore, roll buckwheat puris to a medium thickness, slightly thicker than wheat puris. This will allow the puris to puff up when fried and remain soft on the inside. Applying a little oil while rolling prevents the dough from sticking.

Heating the Oil Too Much or Too Little
The temperature of the oil plays a crucial role in the perfection of the puri. If the oil is too hot, it won't puff up. However, if the oil is too hot, the outer surface of the puri will immediately burn, leaving the inner surface uncooked.

Frying Too Many Puris at Once
Kuttu Puris should always be fried one or two at a time. Adding too many puris at once can cause them to stick together and not puff up properly. Use only enough oil in the pan so that the puri can float comfortably. Add only one puri at a time. Press it gently to ensure it puffs up evenly. Flip it over only after one side is golden brown.

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