Kuttu Aloo Paratha- The last recipe of my series Of Vrat Ka Khana. A soft, very filling, wholesome paratha/ flatbread which makes for a complete meal. Everyone’s favourite aloo paratha made using healthy ingredients like kuttu/ buckwheat flour, potatoes and spices get a gluten-free makeover in this recipe.
Kuttu flour is derived from buckwheat. Usually, black buckwheat flour is used to make these Kuttu Aloo Parathas. I used hulled buckwheat as that’s what I had at home. It has warming properties hence its consumption with yogurt balances out the warm potency of this food. In fact, in areas of severe cold, it is regularly consumed as it helps in keeping the body warm internally.
Buckwheat is a great source of high quality, easily digestible protein and the eight essential amino acids. Being gluten-free, it’s suitable for those with wheat allergies. The high content of B vitamin and magnesium in buckwheat promotes cardiovascular health. Being rich in dietary fibre, it helps control blood sugar, aids in digestion and building lean muscle mass. Enough reason for us to include kuttu ka atta/buckwheat flour in our daily diet!
Buckwheat flour spoils easily so should be bought in small quantities and refrigerated for longer shelf life.
Kuttu Aloo Paratha is a staple food during fasts. It’s delicious and easy enough to be prepared on regular days as well. This dough is excellent for making pooris and rotis too. Kuttu Atta/Buckwheat flour is devoid of gluten so potatoes are used to bind it. Alternatively, Arbi / Taro Root or Sweet Potatoes may also be used.
These parathas are quite straightforward to make. I kneaded in a couple of teaspoons of ghee to ensure the parathas stay soft. Plus the flavour it adds is always fabulous! Do make sure the dough isn’t too soft, otherwise, you won’t be able to roll it out. Its easiest, in my opinion, to roll the dough in between two sheets of parchment or butter paper. Do remember to sprinkle some flour on the paper though!
These Kuttu Aloo Parathas turned out so soft, flavourful and very scrumptious. The fussy fam, fortunately, lapped them up happily with requests to make more! There you go – Its a winner!!
If making it for fasting, follow the Kutta Aloo Paratha recipe as it is except add sendha namak (Himalayan rock salt) in place of salt.
Kuttu Aloo Paratha
- 1 3/4 cup Buckwheat flour/ Kuttu ka atta You will need a little extra for rolling out the dough
- 2 small Potatoes, boiled and mashed
- 1/3 cup Fresh coriander, chopped finely
- 2-3 Green chilies, finely chopped
- 1 tsp Ajwain/ carom seeds
- 3/4 tsp Coriander / dhania powder
- Salt to taste
- 1/4 cup Lukewarm water You may need more
- 1.5 tsp Ghee /oil Plus extra for cooking the parathas
- In a large bowl, combine kuttu ka atta, mashed potatoes, fresh coriander, green chillies, ajwain, dhania powder, and salt.
- Now add water and ghee /oil and knead the dough to make a soft ( but not too soft) pliable dough. The dough comes together quite quickly. Cover with a tea towel and let it rest for 10-15 minutes.
- Divide the dough into 6-7 balls. Take 2 sheets of parchment/ butter paper. Sprinkle some kuttu ka atta on them. Place a dough ball between the 2 sheets and press the dough with your fingers to flatten it into a disc.
- Carefully lift it off the paper and cook on a hot griddle / tava with a little bit of ghee /oil on both sides of the paratha. Once the paratha is golden brown on both sides, it's ready.
- Continue with the remaining dough. Serve warm with yogurt. Enjoy!