kuttu ka paratha or kuttu ki roti recipe with step by step photos. kuttu 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.
in north india, people who keep navratri fast 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 this 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. i make these gluten free rotis not only during fasts but also on non-fasting days.
you can serve kuttu ka paratha with other vrat recipes like:
kuttu ka paratha or kuttu ki roti recipe card below:
kuttu ka paratha recipe | vrat ka paratha recipe
kuttu ki roti or paratha recipe - gluten free flat breads made with buckwheat flour and mashed potatoes. these healthy flat breads are usually made during the navratri fasting period in india.
ingredients (1 cup = 250 ml)
- 2 cups kuttu ka atta (buckwheat flour)
- 1 tablespoon finely chopped coriander leaves (dhania ke patte)
- 1 medium to large potato (aloo)
- 1 green chili or hari mirch - finely chopped (optional)
- 3 to 4 tablespoon warm water or add as required
- 1 teaspoon rock salt (sendha namak), add as required
- oil for ghee as required, for roasting paratha
how to make recipe
making kuttu ka atta dough:
boil potato (aloo) till its completely cooked.
peel and mash the potatoes when still warm.
in a bowl, mix the mashed potatoes, coriander leaves, green chilies and rock salt with the kuttu ka atta.
add very little warm water like 1 to 2 tablespoons and begin to knead.
keep on adding little warm water in parts and knead till a dough forms and it stays together. overall you can use 3 to 4 tablespoons of warm water.
don't make too smooth or too moist as you won't be able to roll the parathas.
rolling kuttu ka paratha:
- 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. you can use a zip lock bag or a banana leaf also to roll these parathas.
making kuttu ka paratha or rotis:
- heat griddle or tava.
place the roti or paratha side on your right palm and gently remove the cloth/napkin from the other side.
then place the roti or paratha on the tava.
- when one side is partly cooked, flip and let the other side cook.
spread ½ teaspoon ghee or oil on top and then flip again.
cook for a few minutes and meanwhile spread again ½ teaspoon ghee or oil on the top.
flip once or twice till the kuttu ki rotis have golden brown patches.
prepare all kuttu ka atta ki rotis or parathas this way and stack them in a roti basket.
serve kuttu ki rotis or parathas hot or warm with a side vegetable dish or curry.
how to make kuttu ka paratha or kuttu ki roti:
1. boil 1 medium to large potato (aloo) till its completely cooked. you can either boil potatoes in a pressure cooker or in a pan. in a 2 litre pressure cooker, add 1 cup water and 1 to 2 pinches of salt. then pressure cook for 2 to 3 whistles on medium flame. once the pressure settles down, then open the lid. remove the potato and let it become warm.
2. when the potato becomes warm, then peel and mash it very well with a potato masher or a fork.
3. measure and keep all the ingredients ready for making kuttu ka paratha.
4. in a bowl or dish, mix the mashed potatoes, 1 tablespoon finely chopped coriander leaves (dhania patta), 1 green chilli (finely chopped) and 1 teaspoon rock salt or add as required.
5. next add 2 cups kuttu ka atta (buckwheat flour).
6. add 1 to 2 tablespoons warm water.
7. begin to mix and knead.
8. keep on adding water in parts and knead till a dough forms and it stays together. you will overall need 3 to 4 tablespoons of water. do add more water if required. addition of water depends on the quality of the flour used. don’t make too smooth or too moist dough as you won’t be able to roll kuttu parathas.
9. make lemon sized balls from the dough.
making kuttu ka paratha:
10. on a moist cloth, sprinkle some flour lightly.
11. take a medium sized ball and place on the cloth.
12. fold the cloth over the dough ball.
13. roll the dough ball gently with a rolling pin (belan). pick up the folded napkin and rotate so you get a round shaped paratha.
14. while making rotis, you roll it slightly thin and for making parathas you can roll slightly thick.
15. gently remove the folded part of the napkin from top of the rolled paratha.
17. heat griddle or tava. now lift the napkin and place the roti side down on the hot tawa. then peel the napkin gently from the roti.
18. alternatively, you can place the roti or paratha side on your right palm and gently remove the napkin from the other side. then place the roti or paratha on the tava.
19. when one side is partly cooked, flip and let the other side cook.
20. spread ½ teaspoon ghee or oil on top and cook the second side for a minute.
21. flip and spread ½ teaspoon ghee or oil on the top.
22. flip and cook the second side. flip once or twice till the kuttu rotis have brown patches.
23. prepare all kuttu ka atta ki rotis or parathas this way. you can stack the rotis in a roti basket.
24. serve kuttu ki rotis or parathas hot or warm with a side vegetable dish or curry like: