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Kuttu ki Puri for Ekadashi — ISKCON Vrat Recipe (Buckwheat Puri, No Onion No Garlic)
Kuttu ki Puri for Ekadashi is a crisp, golden-fried fasting bread made from kuttu ka atta (buckwheat flour) — one of the most popular ISKCON-approved Ekadashi preparations in North India and now served in Hare Krishna temples worldwide. The dough is bound with mashed boiled potatoes instead of water, giving these puris a naturally soft interior with a satisfying crunch. Free of onion, garlic, and regular salt, Kuttu ki Puri is a cornerstone of Vaishnava Ekadashi fasting cuisine. Srila Prabhupada's ISKCON standard has always emphasised sattvic food — free of the six ingredients considered rajasic or tamasic (onion, garlic, meat, fish, eggs, and mushrooms). Kuttu ki Puri fulfils all these requirements: buckwheat is a seed-grain from a flowering plant, inherently sattvic, and the potato binding agent makes it gluten-free. As served with jeera aloo or yogurt in ISKCON temple kitchens on Ekadashi since the 1970s, this puri brings the authentic taste of Vaishnava fasting tradition into your home. Easy to prepare for the whole family, these puris pair beautifully with sama rice khichdi or jeera aloo.
Why This Recipe Is Ekadashi Approved
Kuttu (buckwheat) is the seed of Fagopyrum esculentum — a flowering plant in the family Polygonaceae, entirely unrelated to wheat, rice, or any cereal grass. Despite its misleading English name, buckwheat is not wheat at all. Botanically, it is a pseudocereal — a seed of a broadleaf plant — and is therefore not classified as anna (grain) in the Vaishnava fasting tradition. Vaishnava scripture (Padma Purana) prohibits grains specifically because Brahma's sin is said to reside in grains on Ekadashi; seeds and pseudocereals are not subject to this restriction. Kuttu is also naturally gluten-free, making it excellent for those with grain sensitivities. ISKCON temples have served Kuttu ki Puri on Ekadashi for decades. The recipe uses only sendha namak (rock salt), pure ghee for frying, potatoes, green chillies, and coriander — all ISKCON-standard sattvic fasting ingredients. Srila Prabhupada's standard for Ekadashi included simple sattvic preparations that support spiritual practice and mental clarity for extra japa and reading.
🙏 Srila Prabhupada's Guidance: Srila Prabhupada emphasised that Ekadashi fasting should be observed by all his disciples: 'Ekadashi day is for fasting and for hearing and chanting the glories of the Lord. This process cleanses the heart of all material contamination.' Kuttu ki Puri — light, sattvic, fried in ghee — supports the devotee in maintaining physical energy for extra rounds of japa while honouring the fasting restriction.
Ingredients
- 2 cups kuttu ka atta (buckwheat flour)
- 2 medium potatoes, boiled and mashed
- 1 tsp sendha namak (rock salt)
- 1 green chilli, finely chopped
- 2 tbsp coriander leaves, finely chopped
- Ghee for deep frying (approximately 500ml in kadai)
- Extra kuttu flour for dusting
💡 Key Tip
Mashed potato is the binding agent — the dough must be firm enough to roll without cracking. Do not add excess water. Roll to medium thickness to prevent puris from cracking during frying.
Nutritional Note
Buckwheat is a complete protein, containing all essential amino acids. High in rutin (an antioxidant), magnesium, and dietary fibre. Gluten-free and easily digestible. Ghee provides fat-soluble vitamins A, D, E, K. An ideal high-energy fasting meal.
Step-by-Step Instructions
- 1
Make the Dough
In a large bowl, combine kuttu ka atta, mashed potatoes, sendha namak, green chilli, and coriander. Mix until it comes together into a firm dough. The moisture from the mashed potatoes is sufficient binding — do not add water unless the dough is crumbly. If needed, add 1-2 tbsp water at most. The dough should be firm enough to roll without sticking.
- 2
Divide and Roll
Divide the dough into 12-14 equal balls. Dust your rolling surface lightly with kuttu flour. Roll each ball into a small circle, approximately 3-4 inches in diameter. Do not roll too thin — kuttu dough is more fragile than wheat dough. Medium thickness prevents cracking while frying.
- 3
Heat the Ghee
Heat ghee in a kadai or deep frying pan to medium-high temperature (around 170°C / 340°F). Test by dropping a tiny piece of dough — it should rise to the surface immediately without burning. The temperature is crucial: too low makes oily puris, too high burns them.
- 4
Fry the Puris
Slide one puri gently into the hot ghee. Press lightly with a slotted spoon so the puri puffs up — this is the temple technique. Fry for 1-2 minutes per side, flipping once, until golden on both sides. Remove with slotted spoon and drain on paper towels.
- 5
Offer and Serve
Arrange on a plate. Offer to Lord Krishna on the altar. Serve immediately with jeera aloo, sendha namak yogurt, or coriander chutney (no onion, no garlic). Kuttu ki Puri is best served hot — the crispness fades as they cool.
🪷 Offer to Krishna First
Before honouring this prasadam, offer it to Lord Krishna on your home altar with the standard offering prayer:
namo brahmanya-devāya go-brāhmaṇa-hitāya ca
jagad-dhitāya kṛṣṇāya govindāya namo namaḥ
Once offered, it becomes maha-prasadam — transcendental food that purifies the soul.
Chant while you cook — open the Bhajans Playlist and let the kitchen become a place of devotional service.
Related Pages
Frequently Asked Questions
About This Recipe
- As served in ISKCON temples worldwide since the 1970s
- Following Srila Prabhupada's Ekadashi standards from Yamuna Devi's Lord Krishna's Cuisine
- Verified against ISKCON Desire Tree's Ekadashi food guidelines
- KC Zenithians community preparation — prepared and offered at Nallagandla satsang on Ekadashi
This recipe follows ISKCON Ekadashi standards as established by Srila Prabhupada.
