Ekadashi-safe ingredients
- Kuttu atta
- Boiled potato
- Sendha namak
- Warm water
- Ghee or permitted oil
Method
- Mix kuttu atta with mashed potato and sendha namak.
- Add warm water little by little to make a firm dough.
- Rest briefly, then divide into small portions.
- Roll between sheets or press gently by hand.
- Fry in permitted fat until puffed and cooked through.
Tradition caveat
Kuttu is accepted in many vrat traditions, but it is not used by every sampradaya or household.
Nutrition note
Kuttu puri is a heavier cooked food; keep it occasional and avoid it if fried foods make fasting uncomfortable.
Serving note
Serve hot with vrat wale aloo or curd if your observance allows cooked meals.
FAQs
Why does kuttu dough break?
Kuttu has no gluten. Mashed potato helps bind it; roll gently in small portions.
Can I mix wheat flour?
No. Wheat flour is avoided on Ekadashi.