kuttu ke atta ka paratha or vrat ka paratha is made during navratri fasting or other religious fast. as per the fasting rules, only certain flours and ingredients are allowed during fasting days.
e.g. people who keep navratri fast they use only certain flours like singhare ka atta (water chestnut flour), kuttu ka atta (buckwheat flour), rajgira ka atta (amaranth flour), sama ke chawal ka atta (barnyard millet flour) and arrowroot flour. you can check my post on the list of all ingredients for navratri fasting to know more.
so kuttu ka atta is used in making many recipes during fasting days like kuttu ki poori, pakoras, halwa, dosa or you can use it as an binding agent to make tikkis. another option is to use singhare ka atta instead of kuttu ka atta. i have also shared the recipes of singhare ki poori and amaranth pooris.
buckwheat flour is devoid of gluten, so mashed potatoes are added to help bind the flour. addition of potatoes also makes it easier to roll the rotis. the rotis or parathas have to be rolled in a moist cloth or in a ziplock bag.
the method to make kuttu ka paratha is similar to making makki ki roti or bajra roti. for making rotis, you roll it slightly thin and for making parathas you can roll slightly thick. you can also use a mix of kuttu ka atta and singhare ka atta to make these rotis. you can also check rajgira paratha recipe.
these flat breads made from buckwheat flour make a good gluten free option and is good for folks who have gluten intolerance. not only during fasts, however quite often i make rotis.
kuttu ka paratha or vrat ka paratha recipe below:
- 2 cups kuttu ka atta (buckwheat flour)
- 1 tablespoon chopped coriander leaves (dhania ke patte)
- 1 medium to large potato (aloo)
- 1 green chili or hari mirch - chopped (optional)
- warm water as required
- rock salt or sendha namak as required
- oil for ghee for roasting
- boil the potato till its completely cooked.
- peel and mash the potatoes when still warm.
- in a bowl, mix the mashed potatoes, rock salt, coriander leaves and green chilies with the kuttu ka atta.
- add very little water and begin to knead.
- keep on adding little water by water and knead till a dough forms and it stays together.
- don't make too smooth or moist as you won't be able to roll the parathas.
- on a moist cloth, sprinkle some flour lightly.
- take a medium sized ball and place on the cloth.
- fold the cloth and roll the ball with a rolling pin.
- pick up the folded napkin and rotate so you get a round shaped paratha.
- while making rotis, you roll it slightly thin and for making parathas you can roll slightly thick.
- remove napkin from top of the rolled paratha
- heat griddle or tava.
- place the roti or paratha side on your right palm and gently remove the napkin from the other side.
- place the roti or paratha on the tava.
- when one side is partly cooked, flip and let the other side cook.
- smear 1/2 tsp ghee or oil on top and then flip again.
- cook for a few minutes and meanwhile smear again 1/2 tsp ghee or oil on the top.
- flip once or twice till the rotis have brown patches.
- prepare all kuttu ka atta ke rotis or parathas this way.
- serve kuttu ki rotis or parathas hot with a side vegetable dish or curry.
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