Kuttu Ka Paratha Recipe | Buckwheat flour Paratha for Vrat

Kuttu Ka Paratha is a soft, gluten-free flatbread made from buckwheat flour and mashed potato and few simple ingredients. You can make this recipe during Navratri fasting or other vrat days. Quick video, stepwise detailed pictures for beginners to easily understand.

Make this when you need a filling, fasting-friendly breakfast or dinner that still feels like a proper meal, it is ready under 40 minutes with just few available ingredients.

Check out my other Rajgira paratha and Easy Thalipeeth Recipe in this website.

What is Kuttu ka paratha?

Kuttu ka paratha is often prepared during Navratri fasting days. I have come across many posts in Instagram during Navratri. This is made as Farali recipe (for fasting). Homecooks use rock salt (sendha namak) 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 Singhara atta or regular atta too. This makes rolling easy. I referred this video of Kuttu ka paratha for recipe.

This dough behaves differently from regular wheat dough, as it has not gluten. It can tear or stick if you don't handle it the rightway. That trips up a lot of first timers. But once you know why it happens, you can avoid it completely. Check out my Jowar Onion Paratha which also uses gluten free flour completely.

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.

Kuttu Ka paratha Ingredients

• Buckwheat flour - Kuttu ka atta - the base flour, gluten free, slightly earthy and nutty flavour
• Potato - For binding the dough. To balance the bland flavour of buckwheat
• Green chilies - For spice and flavor
• Ajwain - Aids digestion and adds aroma
• Coriander leaves - For fresh herby flavor
• Ghee or oil - Use for cooking
• Rock salt - Sendha namak - Fasting friendly

Step by step images

1. Pressure cook potatoes with enough water to immerse for 3 whistles.

Drain water, cool and peel the skin. Mash it smoothly or grate it.

2. Gather all the ingredients required. Take buckwheat flour in a mixing bowl along with grated potato.

3. Add salt, green chilli, coriander and ajwain to it. Mix well.

4. After that, 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.

5. Dust well and roll out gently to thick parathas. Sprinkle flour in between for easily taking out.

6. Heat tawa and first toast both sides slightly in high flame and then add ghee.

7. 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 or simply Dahi with bhuna jeera powder sprinkled over.

Top tips

If the dough sticks to the board or tears when you lift, it means excess moisture, add little more buckwheat flour.

No resting time, roll immediately after kneading.

Dough should be on stiffer side.

Substitutions & Variations

Swap one cup of buckwheat flour with Singhare ka atta (water chestnut flour) or regular att if you are not fasting. This makes the dough noticeably easier to roll.

If you do not like Ajwain or out of stock, you can swap it with cumin seeds.

I used regular salt, but if you are fasting, replace it with Pink salt (sendha namak)

Use oil or ghee as per your need.

Storage

Kuttu ka paratha is best when you eat fresh, hot off the tawa. It firms up quickly once it cools. This dough can also not be made ahead as it has potato in it and may leave out moisture.

Troubleshooting

Dough tears or sticks to the rolling board: This means the dough has too much moisture. Dust generously with more buckwheat flour while rolling.

Paratha breaks apart while cooking: Dough too soft, or too much resting time before rolling. Keep the dough stiff and roll immediately after kneading.

Paratha tastes bland : Make sure the potato, chilli and coriander leaves are mixed as needed, do not skimp on these.

Sides of the paratha cracks: as you roll, make sure to seal the cracks and proceed. If it is too dry, it cracks while rolling. Wet your hands and soften the dough before spreading. You can also try patting with hands over a wet cloth.

FAQs

Can I make Kuttu ka Paratha without potato?

Yes, if during fasting, potatoes are not allowed, then you can make kuttu ka paratha. Use 1 cup Buckwheat flour, 1 cup Singhara atta (water chestnut flour) and use hot water to knead. Use hot water to mix with a spatula, then while it is still warm enough to handle, you can make a dough and roll roti/ paratha.

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