Crisp Oven Baked Buckwheat Puri

Buckwheat is not a grain at all. It is a seed from a plant related to rhubarb and sorrel, which is why it cooks so differently from wheat and why it has no gluten. In many Indian homes, kuttu flour is the one you reach for on fasting days, when wheat, rice and most lentils are set aside. That tradition is part of why these puris taste the way they do: earthy, a little nutty, and quietly savoury without much fuss.

Buckwheat flour can feel stubborn in the bowl. It has no gluten to stretch, so the dough will crack at the edges if you roll it too hard or let it dry out. Keep a damp cloth over the portions while you work, and roll each one gently from the centre outwards. A small pinch of flour on the board is enough. Too much dusting will make the puris dry and they will split in the oven.

The nigella seeds do a lot of work here. They add a peppery, onion-like note that suits buckwheat well, and they stay visible on the crisp surface, which makes the puris look as good as they taste. The green chilli paste gives gentle heat rather than a sharp bite, so you can adjust it to your table. If you like a stronger chilli kick, add a little more paste, but taste the dough first, since it bakes down and concentrates.

Baking is the easier, lighter route compared with frying, and the puris crisp well as they cool. Let them sit on a rack so the air reaches the bottom. If any stay soft in the middle, return them to the oven for a few minutes. Once fully cool, store them in an airtight tin. They keep well for several days and are handy for a quick snack with tea.

Serve these with a bowl of plain yoghurt, a mint or coriander chutney, or a simple cucumber and tomato salad with lemon. They also work alongside a bowl of mashed potato, which is the classic fasting pairing. If you want something more filling for lunch, a plate of Crisp Three Flour Khakhra with Amaranth Greens makes a crunchy companion, and a stack of Golden Mini Buckwheat Veggie Pancakes turns the same flour into a more substantial meal.