Kuttu ka Paratha Recipe
What is Kuttu ka Paratha
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.
Variations of Kuttu ka Paratha
Kuttu ka Paratha with Paneer: To add a delicious twist to your Kuttu ka Paratha, stuff it with grated paneer. Mix grated paneer with finely chopped green chilies, coriander leaves, and rock salt. Stuff the dough ball with this mixture before rolling it out and cooking as per the recipe.
Kuttu ka Paratha with Spinach: Incorporate some leafy greens into your Kuttu ka Paratha by adding chopped spinach to the dough. Blanch the spinach leaves, chop them finely, and mix them into the dough along with the other ingredients.
Kuttu ka Paratha with Ajwain: Add a unique flavor to your Kuttu ka Paratha by including carom seeds (ajwain) in the dough. Just sprinkle a teaspoon of ajwain while kneading the dough for an aromatic twist.
Nutrition – Kuttu ka Paratha
Kuttu ka Paratha is a nutritious dish as buckwheat flour is rich in fiber, protein, and essential minerals like magnesium, manganese, and phosphorus. It is also gluten-free, making it an excellent choice for those with gluten intolerance or celiac disease. Moreover, the potatoes in the recipe provide essential nutrients like potassium, vitamin C, and vitamin B6.
Keep in mind that the nutritional value of Kuttu ka Paratha may vary dependFastinging on the ingredients and cooking method used. Enjoy it as part of a balanced diet and in moderation, especially when using ghee or oil for cooking.
Step by Step Kuttu ka Paratha Recipe
Kuttu ka Paratha Recipe
Ingredients
- 250 grams buckwheat flour kuttu ka atta
- 2 Potatoes boiled and mashed
- 1 green chillies finely chopped (optional)
- 1/4 cup coriander leaves / cilantro finely chopped
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon black salt / rock salt sendha namak or to taste
- Water as needed
- ghee / clarified butter for 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.
- Serve hot!
Equipment Used for This Recipe
- Parchment paper
- Potato Masher
Notes & Tips
- Kuttu ka Paratha is best served hot and fresh. Enjoy it with yogurt, raita, or any fasting-friendly curry.
- You can add grated vegetables like carrot, cabbage, or zucchini to the dough for additional nutrition and flavor.
- Kuttu ka Paratha can also be made without potatoes. Replace them with mashed bananas or grated paneer as binding agents.
Nutrition Information (Note: Approximate)
FAQs – Kuttu ka Paratha Recipe
Is Kuttu ka Paratha gluten-free?
Yes, Kuttu ka Paratha is gluten-free as it is made with buckwheat flour, which does not contain gluten. This makes it an excellent option for those with gluten intolerance or celiac disease. Just make sure to check the labels of other ingredients to ensure they are gluten-free as well.
How can I make my Kuttu ka Paratha soft and pliable?
To make your Kuttu ka Paratha soft and pliable, knead the dough well using mashed potatoes and water or yogurt. The dough should be soft yet firm enough to hold its shape. Resting the dough for a while before rolling out the parathas also helps to make them soft.
Can I store leftover Kuttu ka Paratha dough in the refrigerator?
Yes, you can store leftover Kuttu ka Paratha dough in the refrigerator for up to two days. Make sure to wrap the dough in plastic wrap or store it in an airtight container to prevent it from drying out. Bring the dough to room temperature before rolling out the parathas.
What can I serve Kuttu ka Paratha with?
Kuttu ka Paratha is traditionally served with yogurt or raita, pickle, or a side of vegetables like aloo sabzi or pumpkin curry. You can also enjoy it with your choice of chutney for added flavor.
Can I make Kuttu ka Paratha without using potatoes?
Potatoes help bind the buckwheat flour, making it easier to roll out the parathas. However, you can try using mashed sweet potatoes or grated and squeezed bottle gourd (lauki) as a substitute for potatoes in the recipe. Keep in mind that the taste and texture may vary slightly.
Is buckwheat flour healthy?
Buckwheat flour is indeed healthy as it is rich in fiber, protein, and essential minerals like magnesium, manganese, and phosphorus. Moreover, it is gluten-free, making it a great option for those with gluten intolerance or celiac disease.
Can I use oil instead of ghee for cooking Kuttu ka Paratha?
Yes, you can use oil instead of ghee for cooking Kuttu ka Paratha. Choose a neutral-flavored oil like vegetable oil or sunflower oil for best results. Keep in mind that using ghee imparts a rich, buttery flavor to the parathas that oil may not provide.
How can I prevent my Kuttu ka Paratha from breaking while rolling?
To prevent Kuttu ka Paratha from breaking while rolling, use parchment paper or plastic wrap to sandwich the dough while rolling it out. This will help keep the paratha intact and make it easier to transfer to the griddle or tawa. Additionally, ensure the dough is well-kneaded and soft yet firm.
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