Tired of plain boiled potatoes during Sawan’s Monday fast? Try fluffy kuttu (buckwheat) puris paired with a tangy potato‑tomato curry—nutritious, fasting‑friendly, and quick to prepare. Follow the step‑by‑step guide below.

Key Takeaways

  • Kuttu puris are easy to make and stay crisp.
  • The potato‑tomato curry adds zest without breaking the fast.
  • All ingredients are fasting‑approved and nutrient‑dense.

Ingredients

For the Potato‑Tomato Curry: boiled potatoes 4 (large chunks), tomatoes 3 (finely chopped), vrat‑friendly ghee or peanut oil 2 tbsp, cumin seeds 1 tsp, green chilies 2 (finely sliced), ginger 1 inch (grated), rock salt (sendha namak) to taste, black pepper powder ½ tsp, fresh coriander, water as needed.

For the Kuttu Puris: kuttu flour 2 cups, binding agent – boiled mashed potato or singhara flour ½ cup, rock salt, lukewarm water for kneading, ghee or oil for deep‑frying.

Method

1. Mix kuttu flour, salt and the binding potato; knead with lukewarm water into a stiff dough.
2. Portion into small balls, roll between parchment or a lightly oiled surface into thin circles.
3. Heat ghee/oil in a pan over medium‑high heat; slide each puri, press gently so it puffs up.
4. Fry until golden‑brown on both sides; set aside on paper towels.
5. For the curry, heat ghee, add cumin, chilies, ginger; stir‑fry potatoes and tomatoes, season with salt, pepper and a splash of water. Simmer until thick.
6. Serve hot kuttu puris with the spicy curry, accompanied by yogurt or tea if desired.

Historical Background

Sawan’s Monday fast (Somvar Vrat) traditionally bans grains and favors simple, sattvic foods. Kuttu (buckwheat) has been used since Vedic times because it is light, high in protein, and gluten‑free, making it ideal for prolonged fasting.

Why This Matters

BozokMedia analysis shows that fasting meals rich in protein and fiber, like kuttu puri, help maintain energy levels during long daytime fasts, reducing cravings for sugary snacks.

"Kuttu puri not only delights the palate but also provides essential fiber that supports digestion during vrat," says nutritionist Dr. Ravina Sharma.
Did You Know?: Kuttu flour is naturally gluten‑free, making it safe for celiac patients while still being a staple for vrat meals.

Frequently Asked Questions

Q1: Can I make kuttu puris without adding any potato or singhara flour?
A: Yes, but a small amount of binding agent prevents the puris from cracking.

Q2: Which oil is best for cooking the curry during vrat?
A: Use vrat‑approved ghee or peanut oil for authentic flavor and compliance.