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Buckwheat flour paratha

Buckwheat flour paratha with potatoes and few simple ingredients. Quick video, step wise detailed pictures.
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Indian
Servings: 8 Parathas


  • Cast iron griddle


  • 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


  • 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.



  • 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.