Unlike whole wheat flour, kuttu, singhara, ragi and amaranth flours aren’t all that easy to knead and roll out. It takes a whole lot of practice and some easy tricks to make this a seamless process.
As beginners, we understand the pain and struggle of rolling a kuttu roti (buckwheat) during Navratri fasting. Which is why we asked Mishry’s Food Hack Expert, Manjusha Sinha, about a few tips and tricks.
Table of Contents
5 Easy Tips And Tricks For Kuttu Rotis And Pooris
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1. Kneading Tip – Use Boiling Water & Ghee
To 1 ½ cups of kuttu atta, add approx ½ cup of boiling water. Once you knead the dough, drop in 1 Tbsp of ghee and knead it again. This makes the perfect dough for kuttu pooris. It doesn’t dry out as easily.
2. Mix Flours And Veggies
To get soft kuttu rotis that do not dry out too easily, we suggest a ratio of 1:1:1 of kuttu atta, singhara atta and grated lauki. You can also add boiled potatoes and ghee to knead the flour. Use rajgira flour as a replacement, if you want.
3. Add Liquids Gradually
While kneading the dough, make sure that you add water or milk gradually and not altogether. This is because kuttu does not have gluten so it’s a bit tricky to handle the flour.
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4. Cover The Dough
After making the dough balls, keep them covered under a wet cloth. Kuttu dough starts to dry out and crack if not kept covered.
5. The Base – Use A Milk Pouch
To roll the pooris and rotis, use a wet cloth as a base or a properly washed and dried milk pouch pack. The plastic base helps smoothen the rolling process and make thin rotis.
Do you have any hacks of your own? Let us know in the comment section below.
