Locomotoring

Buckwheat puri with aloo and yogurt raita

This dish is a different spin on peethi-ki-puri but is equally delicious and completely gluten free.

To make buckwheat puri, combine 1 cup of buckwhat flour with 1 tsp salt and 1 Tbsp mango powder. Add enough water and knead lightly until dough forms. Buckwheat doesn’t have gluten, so the dough will not have much elasticity. Divide into 10-12 dough balls, roll them flat gently with a little rice or buckwheat flour and deep fry one at a time in 350 degree oil.

Enjoy with your favorite potato (aloo) curry and salted yogurt or raita. And follow it up with a nice long hike to work off all those delicious carbs. Here are some photos from top of windy hill summit this weekend.

Skyline Blvd, facing south-west ward and looking down.	Looking east, you can see the salt ponds and Bay.
Looking north-west.	Facing south-west.