kuttu ki roti or kuttu parantha recipe - Main Course - Roti and Parantha - Foodfied

kuttu ki roti or kuttu parantha recipe

February 22, 2018

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Preparation time -10-15 minutes

Cooking time -25 minutes

Servings -10-12 rotis

Main ingredients –kuttu flour/buckwheat flour and boiled potatoes

Step by step recipe of kuttu roti or kuttu ka parantha –kuttu ka parantha or roti is made during fasting such as shivratri, navratri or ekaadashi. In these fasts only certain flours are used to make the food such as singare ka aata, rajgiri ka aata, sama ke chawal ka aata.

We can also make some other recipes with this kuttu ka aata such as kuttu ki puri, pakoda, tikki, halwa and dosa.

Buckwheat flour is a gluten flour so we use mashed potatoes to bind it. The dough is firm not too tight and not too loose.

There are two methods for making this roti, one I have used here to make this roti and other you can see in my makke di roti recipe.

Here I didn’t use coriander leaves but if you want to add then add chopped coriander leaves while kneading the dough.

Ingredients for kuttu parantha or kuttu roti –

  1. Buckwheat flour/kuttu ka aata -2 cups
  2. Boiled and mashed potato -1 cup
  3. Black pepper powder -1/2 tsp
  4. Rock salt/sendha namak -1/2 tsp
  5. Ghee as required
  6. Warm water -2 tbsp or as required

How to make it –

  1. Take the boiled potatoes, buckwheat flour, black pepper powder and salt in a mixing bowl.
  2. Mix and knead not so tight and not too smooth dough otherwise you will not be able to make the paranthas with it.
  3. Now take a small portion of the dough and make a ball of it.
  4. Flatten it by tapping it in between your palms. Here you can also use the method of 2 plastic covers or muslin cloth, like what I used to do in my makke di roti recipe.
  5. Now heat the tawa and apply ghee on it.
  6. Place your roti on it.
  7. Flip and apply some ghee over it.
  8. Flip and cook from both the sides on a low to medium flame.
  9. Cook it until golden and crisp.
  10. Serve hot with aloo raita and coriander green chili chutney.

Step by step recipe with pictures –

Take the boiled and mashed potatoes, buckwheat flour, black pepper powder and salt in a mixing bowl.

Mix and knead not so tight and not too smooth dough otherwise you will not be able to make the paranthas with it.

Now take a small portion of the dough and make a ball of it.

Flatten it by tapping it in between your palms. Here you can also use the method of 2 plastic covers or muslin cloth, like what I used to do in my makke di roti recipe.

Now heat the tawa and apply ghee on it.

Place your roti on it.

Flip and apply some ghee over it.

Flip and cook from both the sides on a low to medium flame.

Cook it until golden and crisp.

You can see I made a large size roti too. And this is also I made by tapping only, just you have to make your dough nicely soft.

Serve hot with aloo raita and coriander green chili chutney.


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Ritu
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