Vrat Wale Kuttu Parathas | Buckwheat Flour Flat Bread with step-by-step pictures and detailed recipe.
Kuttu Parathas are a gluten-free, nutritious, and delicious Paratha Indian bread recipe that is prepared using Buckwheat Flour, boiled and mashed potatoes, and kneaded gently with warm water.
Kuttu or also known as Buckwheat Flour is a very healthy and gluten-free grain that is mainly consumed in India either in flour form or grains form during fasting | Vrat | Upwas. Moreover, there are many recipes made using Buckwheat, Amaranth, Barnyard Flour that are also gluten-free flours like Rajgira Paratha and Rajgira and Kuttu Pooris
Kuttu Flour / Buckwheat Flour is warm in nature so it is best to eat it with raita or plain yogurt. This way it will allow the body to digest it properly. This flour is healthy and has good dietary fibers. So try to include this flour often in your regular diet.
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Main Ingredients used to make this Recipe:
Kuttu flour: It is also known as Buckwheat Flour and it is gluten-free and vegan.
Potato: You will need boiled potato in this recipe to bind the flour. This will help to manage the flour properly.
Ghee: Using Ghee in this recipe is recommended to cook the parathas. However, you can also use sunflower or peanut oil in this recipe.
Rock Salt: This is also known as Sendha Namak which is allowed to use during Vrat or Fasting.
Step-By-Step Recipe of Vrat Wale Kuttu Parathas
1. Firstly, boil potatoes, peel the skin, and mash it till there are no lumps.
2. Take a big round vessel, add boiled potatoes, green chilies, and mix well.
3. Now add cumin powder/jeera powder to the flour.
4. Add Kuttu flour and Samo flour to the potatoes mixture.
5. Also, add rock salt and ghee to the dough and mix all the ingredients well.
6. Since we have added boiled potatoes, there is enough moisture in the dough, so add warm water slowly as required.
7. Knead it into a soft dough and keep it aside for 10 minutes.
8. Divide the dough into equal parts and start rolling it. Take a cling plastic sheet, place it, and gently press the dough ball.
9. Roll it very gently with the help of a rolling pin and without breaking the edges of the flour.
10. Heat the griddle and apply a tsp of ghee or oil and gently lift the cling sheet and place the rolled paratha on the griddle.
11. Once you see the bubble or light brown color, flip the parathas.
12. Now apply ghee on the parathas and cook them with a ladle till they are brown and cooked. Once done carefully place them on another plate and repeat the same procedure for the rest of the Kuttu parathas.
Recipe Notes:
- Always knead the dough using warm water as this will help to make the parathas soft and can roll easily as well.
- You can also knead the dough with a mixture of yogurt and water or simply warm water.
- However, if Kuttu/Buckwheat flour dough is difficult to roll, it’s advisable to use plastic cling or butter paper for rolling purposes.
- You need to be patient while rolling this Kuttu Parathas as the edges may break otherwise.
- Adding Samo / Barnyard Flour is optional, you can make it with only Kuttu Flour as well.
- Kuttu paratha pairs well with aloo ki sabzi, raita, farali kadhi and suran ki sabzi as well.
- Kuttu Parathas will taste best when served hot and fresh.
Vrat Wale Kuttu Parathas, Buckwheat Flour Parathas
Ingredients
- 1 cup Kuttu flour Buckwheat flour
- 1 tbsp Samo flour Barnyard Millet Flour
- 2 Boiled Potatoes
- 1-2 green chilies finely chopped
- ½ cup warm water to knead the flour
- 1 ½ tsp Rock Salt Sendha Namak
- 1 ½ tsp Cumin powder jeera powder
- ½ tsp Black pepper powder
- 2 tsp Ghee Clarified Butter
- A handful of finely chopped coriander leaves
Instructions
- Firstly, boil potatoes, peel the skin, and mash it till there are no lumps.
- Take a big round vessel, add boiled potatoes, green chilies, and mix well.
- Now add cumin powder/jeera powder to the flour.4. Add Kuttu flour and Samo flour to the potatoes mixture.
- Also add rock salt and ghee to the dough and mix all the ingredients well.
- Since we have added boiled potatoes, there is enough moisture in the dough, so add warm water slowly as required.
- Knead it into a soft dough and keep it aside for 10 minutes.
- Divide the dough into equal parts and start rolling it. Take a cling plastic sheet, place it, and gently press the dough ball.
- Roll it very gently with the help of a rolling pin and without breaking the edges of the flour.
- Heat the griddle and apply a tsp of ghee or oil and gently lift the cling sheet and place the rolled paratha on the griddle.
- Once you see the bubble or light brown color, flip the parathas.
- Now apply ghee on the parathas and cook them with a ladle till they are brown and cooked. Once done carefully place them on another plate and repeat the same procedure for the rest of the Kuttu parathas.
Nutrition
Vrat Wale Kuttu Parathas will pair well with Vrat Ke Dahi Aloo, Cucumber Raita. and Lauki Ki Kheer. Whether you are fasting or feasting, these recipes will surely tempt you.
