Kuttu Paratha
This delicious, nutty flavored kuttu paratha is mostly made during Hindu fasting like Navratri vrat, Ekadashi, Janmashtami, Maha Shivratri, etc.
Because it is made from buckwheat flour, this paratha is gluten-free and also vegan.
❤️ About This Kuttu Paratha Recipe
The color of the kuttu paratha: Depending on what type and brand of buckwheat flour you’re using, the color may vary. Sometimes the flour is light and sometimes it’s darker in color.
Kuttu atta is warm in nature and generates warmth in your body. So it is advisable to have yogurt-based side dishes to go with paratha.
Along with a few other flours, this kuttu flour is also allowed during the vrat days. This flour contains a good amount of dietary fibers which is good for a healthy digestive system. So you should include it occasionally in your diet even if you are not fasting.
🧾 Ingredient Notes
Here is the pic of the ingredients used in making kuttu paratha recipe. You’ll need very few ingredients.
- Potato: Boiled and mashed potato is used here to bind this GF flour. So the dough is easy to handle. Occasionally I use a mix of potato and sweet potato in the paratha dough for a variation in flavor.
- Rock salt (Sendha namak): It is allowed during vrat. But the regular table salt is not allowed.
- Ghee or oil (not shown in the pic): you’ll need to cook the paratha. Please use ghee or peanut oil.
👩🍳 How To Make Kuttu Paratha? (Pics)
1) Mix kuttu flour and rock salt in a bowl. Add mashed potatoes.
2) Mix with your fingertips really well.
3) Now add little water at a time start kneading the dough. It will come together very easily. No need to rest.
4) Divide it into 8 equal portions and make smooth balls then flatten them between your palm
5) Now take a ziplock bag and cut the sides to make it open. Take one flatten disc and place it between the two layers of the bag.
6) Start rolling using a rolling pin into 5-6 inch diameter circle. Roll it very gently. While you are rolling, heat the tawa on medium heat.
7) Now lift it very gently.
8) Place on the hot tawa. Let the bottom side cook for a few seconds.
9) Once you see brown specks at the bottom, flip it and let it cook the other side. Now apply oil or ghee on this.
10) Then flip it and cook by pressing lightly using a spatula. Again apply oil and flip.
11) Cook another side similarly by pressing till you see no more doughy part and have a light brown in color. Repeat the same for the rest dough balls.
🥣 Storage Instructions
- During the vrat, upvas days, Make a meal by serving this kuttu paratha with dahi arbi, suran sabzi, dahi aloo or rajgira kadhi.
- It highly recommends serving this paratha with yogurt-based side dishes.
PS Tried this kuttu paratha recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.
Kuttu Paratha Recipe
US measuring cups are used (1 cup = 240 ml)
Ingredients
- 1 cup Kuttu ka atta (Buckwheat flour)
- ⅔ cup Potatoes, boiled, peeled and mashed
- Rock salt (sendha namak), to taste
- ¼ cup Water, or more
- Peanut oil, or Ghee , for frying paratha
Instructions
Kneading The Dough:
- Mix kuttu flour and rock salt in a bowl. Add mashed potatoes. Mix with your fingertips really well.
- Now add little water at a time start kneading the dough. It will come together very easily. No need to rest.
- Divide it into 8 equal portions and make smooth balls then flatten them between your palm
Rolling & Cooking Kuttu Paratha:
- Now take a ziplock bag and cut the sides to make it open. Take one flatten disc and place it between the two layers of the bag.
- Start rolling using a rolling pin into 5-6 inch diameter circle. Roll it very gently. While you are rolling, heat the tawa on medium heat.
- Now lift it very gently and place it on the hot tawa. Let the bottom side cook for a few seconds.
- Once you see brown specks at the bottom, flip it and let it cook the other side. Now apply oil or ghee on this.
- Then flip it and cook by pressing lightly using a spatula. Again apply oil and flip.
- Cook other similarly by pressing till you see no more doughy part and have a light brown in color. Repeat the same for the rest dough balls.
Good
thank you 🙂
Humm, so its not the same as Ragi flour because it looks darker then Ragi.
will try it out
thanks for sharing
No, ragi is millet while buckwheat(kuttu) is close to grain.