Kangra Puturoo

Puturoos by Sujata Sud Pant


  1. Wheat Flour – 1 kg
  2. Sour Buttermilk – 1 ½ cups


Mix the flour and buttermilk to make a soft dough. Set aside. Once the dough has become light and airy, knead it again. (In the hot summers, the dough can be made with water and left overnight to turn sour and to rise. Alternatively, use yeast to make the dough rise.)

Once the second kneading is done, take small portions and with the hand shape it into thick rotis, leaving them on a piece of clean cloth to rise further for about 1-2 hours depending on the weather.

You can either fry these in hot oil/ghee or cook on a griddle [then they are called thothru].

Puturoos and thothrus can also be stuffed with a spiced urad dal mi or a spiced potato mix. These go well with Teliya Maa, Khatta Kadu and Mitha.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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