Kuttu ka Paratha is a popular Indian flatbread made from buckwheat flour, typically consumed during fasting days. This gluten-free and nutritious paratha is a perfect alternative to regular wheat parathas and offers a unique, earthy flavor. Follow our step-by-step recipe to enjoy this scrumptious and healthy treat with your loved ones.
1/2teaspoonblack salt / rock saltsendha namak or to taste
Wateras needed
ghee / clarified butterfor cooking
Instructions
Pre-Cooking Preparation
Preparing the potatoes
Boil 2 medium-sized potatoes in a pressure cooker or a pot with enough water to cover them. Cook until they are soft and can be easily pierced with a fork. Let them cool, then peel and mash them using a potato masher or fork. Set aside.
Mixing the dough
In a large mixing bowl, add the buckwheat flour, mashed potatoes, finely chopped green chili (if using), fresh coriander leaves, black pepper powder, and rock salt. Mix well to combine all ingredients.
Gradually add water while kneading the mixture into a soft, pliable dough. Be cautious, as buckwheat flour tends to absorb more water than regular wheat flour. Cover the dough with a damp cloth and let it rest for 10 minutes.
Cooking Steps
Rolling the parathas
Divide the dough into 8 equal portions and shape each portion into a smooth ball.
Place a ball of dough between two sheets of parchment paper or plastic wrap. Gently press it down with your palms and then use a rolling pin to roll it out into a circle, approximately 6 inches in diameter. You can also use your hands to pat the dough into the desired shape if you find rolling difficult.
Cooking the parathas
Heat a flat griddle or tawa over medium heat. Once hot, carefully place the rolled paratha on the tawa, and cook for 1-2 minutes or until small bubbles appear on the surface.
Flip the paratha and cook for another 1-2 minutes, or until the other side is cooked and has light brown spots. Apply ghee or oil on both sides and press gently using a spatula to ensure even cooking.
Cook the paratha until it is golden brown and crispy on both sides. Transfer to a plate lined with a paper towel to absorb excess oil or ghee.
Repeat the process with the remaining dough balls.