Buckwheat flour paratha, Kuttu ka paratha

Buckwheat flour paratha with potatoes and few simple ingredients. Quick video, step wise detailed pictures.

Kuttu ka paratha is very common stuff prepared with buckwheat flour in India. Though I am not familiar with it, have come across many posts in Instagram during Navratri. This is made as Farhali recipe (for fasting). They use rock salt for this as they avoid table salt in such fasting recipes. I made it fully gluten free, but you can use mixture of flours too. Replace one cup with Singhare atta or regular atta too. This makes rolling easy. I referred here for recipe.

For this paratha, rolling could be tricky as it very delicate to handle. Potato is used as binding agent here also for taste since the kuttu atta is bland. But as we work with the dough, it tends to leave out moisture. So it will be difficult to handle. Make sure to prepare tight dough and roll immediately. Do not give standing time.

Also use more dusting flour for easy handling. If it sticks to the rolling platform or breaks while you take out, it means there is more moisture in the dough. Use lots of dusting flour to avoid kuttu ki atta sticking. Also make it thick. While rolling, apply pressure gently.

Recipe card

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4 from 1 vote

Buckwheat flour paratha

Buckwheat flour paratha with potatoes and few simple ingredients. Quick video, step wise detailed pictures.

Course Main Course

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 8 Parathas

1x2x3x

Equipments (Amazon Affiliate links)

• Cast iron griddle

Cup measurements

Ingredients

• 2 cups buckwheat flour
• 3 potatoes small to medium
• 3-4 green chilli finely chopped
• ¼ cup Coriander leaves finely chopped
• ½ teaspoon ajwain/ omam
• Salt
• Ghee or oil for cooking

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Instructions

• Pressure cook potatoes with enough water to immerse for 3 whistles.
• Drain water, cool and peel the skin. Mash it smoothly or grate it.
• Gather all the ingredients required. Take buckwheat flour in a mixing bowl along with grated potato.
• Add salt, green chilli, coriander and ajwain to it. Mix well.
• Add water carefully little by little to the flour and make a stiff dough.
• Divide into equal sized balls. Let it be slightly larger than the roti dough balls.
• Dust well and roll out gently to thick parathas. Sprinkle flour in between for easily taking out.
• Heat tawa and first toast both sides slightly in high flame and then add ghee.
• Cook in medium flame until it turns golden here and there.
• Repeat to finish. Each time, work on the dough balls to smoothen it and dust well.
• Also make sure the rolling surface is dry.

Video

Notes

• Make sure to prepare dough stiff and not too sticky.
• Use lots of dusting flour for rolling.Make roti immediately as you prepare the dough.
• Rolling surface should not be stick, so each time dust well with sukhi kuttu atta.

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Buckwheat paratha method:

1. Pressure cook potatoes with enough water to immerse for 3 whistles.
2. Drain water, cool and peel the skin. Mash it smoothly or grate it.
   
3. Gather all the ingredients required. Take buckwheat flour in a mixing bowl along with grated potato.
   
4. Add salt, green chilli, coriander and ajwain to it. Mix well.
   
5. Add water carefully little by little to the flour and make a stiff dough. Divide into equal sized balls. Let it be slightly larger than the roti dough balls.
   
6. Dust well and roll out gently to thick parathas. Sprinkle flour in between for easily taking out.
   
   
7. Heat tawa and first toast both sides slightly in high flame and then add ghee.
   
8. Cook in medium flame until it turns golden here and there. Repeat to finish. Each time, work on the dough balls to smoothen it and dust well. Also make sure the rolling surface is dry.
   

Serve with dahi or aloo ki sabzi.