Buckwheat flour paratha
Buckwheat flour paratha with potatoes and few simple ingredients. Quick video, step wise detailed pictures.
Servings: 8 Parathas
Equipment
- Cast iron griddle
Ingredients
- 2 cups buckwheat flour
- 3 potatoes small to medium
- 3-4 green chilli finely chopped
- ¼ cup coriander leaves finely chopped
- ½ tsp ajwain/ omam
- Salt as needed
- Ghee or oil for cooking
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.