Kuttu Parantha is the staple food during fasts in North India. Since Kuttu is warm in nature, it’s best eaten with yogurt. Kuttu is very high in fiber and the best detox for the body.
| Preparation Time: | 30 minutes |
| Difficulty: | Medium |
| Servings: | 6 Paranthas |
Ingredients
| Kuttu Flour (Buckwheat Flour) | 1 cup |
| Boiled potatoes (aloo) | 1 medium |
| Salt | 1/2 tsp |
| Pickle Masala (available in Indian stores in powder form) | 1/2 tsp |
| Water | About 1/2 cup |
| Oil | 2 tbsp |
Method
- Boil, peel and grate the potato. Keep aside.
- Mix flour, salt, pickle masala and mashed potato. Add about 1/2 tsp of oil and rub it in the flour thoroughly.
- Knead it in a hard dough with about 1/2 cup of water.
- Divide the dough in 6 small flat balls.
- Roll a ball to about 3 inches in diameter. Smear a little oil on it and pinch the sides to make a ball again.
- Roll a ball to about 4-5 inches in diameter. Don’t worry if it’s not perfectly round.
- Place the rolled parantha on the hot griddle.
- Flip the parantha when some bubbles start to form.
- Smear some oil on top and flip it. Keep pressing and rotating the parantha with spatula to cook it evenly.
- Once it browns at the bottom, flip it again and cook the other side. Once it browns on both sides, keep it aside.
- Repeat it with other balls.
- Serve it hot with Raita and Potato Curry.
Notes
- You can skip the pickle masala if you want but it adds a little zing to the paranthas and they can be eaten without any accompaniment.
- Don’t prepare the dough ahead of time because it softens up after some time. Also keep some dry flour handy just in case the dough becomes soft.
- It’s a little harder to roll Kuttu Parantha because the kuttu flour does not bind as well as the wheat flour, so don’t worry if the paranthas are not shaped perfectly.
- You can also make roti out of the same dough.
Summary
Recipe Name
Kuttu Parantha
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 2 Review(s)