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    Home » Fasting (Vrat) Recipes

    Kuttu Paratha

    Published: Sep 10, 2020 · Last Modified: Sep 10, 2020 by Kanan Patel / 2 Comments

    Jump to Recipe Pin Recipe
    kuttu paratha in a plate with text on the image for pinterest.

    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.

    kuttu paratha in a white plate with suran sabzi on side.
    Jump to:
    • ❤️About This Recipe
    • 🧾Ingredients
    • 👩‍🍳Step By Step Photo Instructions 
    • 🥣 Storage Instructions
    • 📋 Recipe Card
    • ⭐ Reviews

    ❤️About This Recipe

    The color of the 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. 

    🧾Ingredients

    Here is the pic of the ingredients used in making kuttu paratha recipe. You’ll need very few ingredients.

    Ingredients used in kuttu paratha includes buckwheat flour, potato, rock salt and water.

    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.

    👩‍🍳Step By Step Photo Instructions 

    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.

    Collage of 3 steps showing flour, salt and potato in a bowl, mixed, ready dough

    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.

    Collage of 4 steps showing divided into small balls, one ball between ziplock layers, rolled paratha, lifting with hand

    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 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.

    Collage of 4 steps showing placed paratha on tawa, flipped, pressing with spatula and cooked kuttu paratha

    🥣 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.
    stack of kuttu paratha in a plate

    PS Tried this 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.

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    kuttu paratha in a white plate with suran sabzi on side.
    Print Pin

    Kuttu Paratha

    5 from 1 vote
    Tried this recipe? Leave a comment and/or give ★ ratings
    Make this delicious nutty-flavored kuttu paratha for this vrat with this easy to make recipe with tips.
    Author: Kanan
    Course: Main Course
    Cuisine: Indian
    Calories: 182kcal
    Servings 8 paratha
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    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 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.

    Notes

    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.

    Nutrition

    Serving: 2paratha | Calories: 182kcal | Carbohydrates: 26.3g | Protein: 4.2g | Fat: 7.7g | Saturated Fat: 1.4g | Cholesterol: 0mg | Sodium: 245mg | Potassium: 266mg | Fiber: 3.5g | Sugar: 1g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
    « Kuttu Ki Puri
    Vrat Ki Kadhi »
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    Comments

    1. Nirav

      October 04, 2016 at 11:08 am

      Humm, so its not the same as Ragi flour because it looks darker then Ragi.

      will try it out

      thanks for sharing

      Reply
      • Kanan

        October 04, 2016 at 11:34 am

        No, ragi is millet while buckwheat(kuttu) is close to grain.

        Reply

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