Baked Buckwheat Puri, Low Salt Recipe
by Tarla Dalal

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Who doesn’t like puris? It is a hard blow to puri–lovers when doctors tell them to go on a diet that omits deep-fried foods.

Here is an awesome Baked Buckwheat Puri, which lets you have fun hand-in-hand with a cartload of health benefits too. We have used buckwheat to make this healthy snack as it helps to manage blood sugar and cholesterol levels better.

This native grain is a good source of manganese, which helps our body to produce the enzymes needed to build strong bones. The fact that it is a complete protein makes it apt for athletes too.

What’s more, weight-watchers can also munch on this healthy snack at tea-time, or to replace unhealthy deep-fried snacks in their lunch dabba.

Buckwheat dough can be a little troublesome to roll, so you can pat it between your palms or roll it between plastic sheets. These tasty puris are properly spiced and of the right crispness.

Try other low salt recipes like Low Salt Green Pea and Basil Soup and Nourishing Khichdi. .

Baked Buckwheat Puri, Low Salt Recipe recipe - How to make Baked Buckwheat Puri, Low Salt Recipe

1/2 cup buckwheat (kuttu or kutti no daro) flour
1/2 tsp olive oil
1/2 tsp nigella seeds (kalonji)
1/2 tsp green chilli paste
1/4 tsp salt
1/2 tsp olive oil for greasing
buckwheat (kuttu or kutti no daro) flour for rolling

Method

Combine all the ingredients in a deep bowl and knead into a stiff dough using enough water.
Divide the dough into 20 equal portions.
Roll out each portion into a 50 mm. (2”) diameter circle using very little flour for rolling
Arrange them on a greased baking tray and prick each puri with a fork at regular intervals.
Bake in a pre-heated oven at 200°c (360°f) for 15 minutes.
Cool slightly and serve or store in an air-tight container and use as required.