Affiliate Disclosure: Every purchase made through our affiliate links earns us a pro-rated commission without any additional cost to you. We may earn an affiliate commission if you order any product. Here are more details about our affiliate disclosure.
How to Cook Best Kuttu Ka Paratha Recipe | Vrat Ka Paratha Recipe | Kuttu Ki Roti
Kuttu ka paratha is made during the Navaratri fast or some other religious fast. According to fasting rules, only certain types of flour and ingredients may be consumed on fasting days.
The main mantra of fasting is ‘ekha pauka varis’ which means just one meal in a day. This kuttu ka paratha recipe satisfies the need for a filling meal while observing fasts.
In northern India, people who observe Navratri fast use only specific flours like Kuttu ka atta (buckwheat flour), singhare ka atta (water chestnut flour), sama ke chawal ka atta (barnyard millet flour), rajgira ka atta (amaranth flour), and arrowroot flour.
During fasting days, Kuttu ka atta is used to make many different recipes such as Kuttu ki poori, pakoras, halwa, dosas, or you can even use it to bind tikkis. Another alternative is to use singhare ka atta instead of kuttu ka atta. I have also shared the recipes of .
Mashed potato is added to help bind the flour since buckwheat flour lacks gluten. Rotis are also easier to roll when potatoes are added. Rotis and parathas should be rolled on a moist cloth or placed in a ziplock.
In many ways, kuttu ka parathas are similar to Makki ki rotis or bajra rotis. Roti and paratha are prepared by rolling them slightly thin or slightly thick respectively.
If you want, you can use a mixture of kuttu ka atta and singhare ka atta to make these rotis.
Flatbreads made from buckwheat flour are good for people who have gluten intolerance because they are gluten-free. In addition to making them during fast periods, I make them any day of the week that I feel like eating them.
How to Cook Kuttu Ka Paratha Recipe | Vrat Ka Paratha Recipe | Kuttu Ki Roti
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: North Indian
Serves: 2 people (2 each)
Author: Ranjeeta Nath Ghai
Ingredients
- 2 cups kuttu ka atta (buckwheat flour) कुट्टू का आटा [BUY ONLINE]
- 1 tbsp finely chopped coriander leaves हरा धनिया
- 1 medium to large potato बड़ा आलू
- 1 green chili finely chopped (optional) हरी मिर्च
- 1 tsp rock salt (add as required) सेंधा नमक [BUY ONLINE]
- oil or ghee as required, for roasting घी या तेल [BUY ONLINE]
Instructions
Making Kuttu Ka Atta Dough
- Boil potatoes and cool. Peel and mash the potatoes when slightly warm.
- Mix together the mashed potatoes, coriander leaves, green chilies, rock salt and kuttu ka atta in a bowl.
- Knead till a dough forms and binds together. Overall you can add the kuttu flour till the dough starts binding.
- You will not be able to roll the paratha if the mixture is too smooth or wet.
Rolling Kuttu Ka Paratha
- Take a medium-sized ball of kuttu ka atta dough and place it on a moist cloth. Cover it with another moist cloth.
- Adjust the cloth and roll the ball with a rolling pin (thick parathas or thin roties is your choice).
- Rotate slightly so that you get round-shaped parathas.
- If you are making rotis, you should roll them slightly thin, and if you are making parathas, you should roll them slightly thick.
- Rolling these parathas can also be done with a zip lock bag or a banana leaf.
Making Kuttu Ka Paratha Or Rotis
- Heat griddle or nonstick tava.
- Remove the cloth from the top, lift the roti along with the bottom cloth then overturn the roti or paratha on the nonstick tava.
- After one side is partially cooked, flip it and let the other side cook.
- Spread little ghee or oil on top and then flip again. Do it for both sides.
- The kuttu ki roti should have golden brown patches after flipping once or twice.
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, curry, with plain yogurt or raita.
You Might Like To Check Out Other Fasting Food Recipes
- Best Nutritious Singhara Atta Cheela Recipe [No Onion No Garlic Navratri Fasting/Vrat Recipe]
- Kuttu Ke Pakode | Buckwheat Fritters | Kuttu Ki Vrat Ki Pakodi
- Phalhari Chutney | Vrat ki Chutney | Coriander Chutney
- Tangy Lauki Aloo Ki Sabji Recipe
- Aloo Tamatar Ki Sabji
Quick Overview
Recipe Name: How to Cook Kuttu Ka Paratha Recipe | Vrat Ka Paratha Recipe | Kuttu Ki Roti
Author: Ranjeeta Nath Ghai
Description: Kuttu ka paratha/ Kuttu ki roti is made during the Navaratri fast or any other religious fast. On fasting days, only certain types of flour may be consumed.
Preperation time: 10 M
Cook Time: 30 M
Total Time: 40 M
Type: LUNCH, DINNER
Recipe Yield: 4 (2 per person)
Recipe Ingredients: 2 cups kuttu ka atta (buckwheat flour), 1 tbsp finely chopped coriander leaves, 1 medium to large potato, 1 green chili finely chopped (optional), 1 tsp rock salt (add as required), oil or ghee as required, for roasting
Recipe Instructions: Making Kuttu Ka Atta Dough Boil potatoes and cool. Peel and mash the potatoes when slightly warm. Mix together the mashed potatoes, coriander leaves, green chilies, rock salt and kuttu ka atta in a bowl. Knead till a dough forms and binds together. Overall you can add the kuttu flour till the dough starts binding. You will not be able to roll the paratha if the mixture is too smooth or wet. Rolling Kuttu Ka Paratha Take a medium-sized ball of kuttu ka atta dough and place it on a moist cloth. Cover it with another moist cloth. Adjust the cloth and roll the ball with a rolling pin (thick parathas or thin roties is your choice). Rotate slightly so that you get round-shaped parathas. If you are making rotis, you should roll them slightly thin, and if you are making parathas, you should roll them slightly thick. Rolling these parathas can also be done with a zip lock bag or a banana leaf. Making Kuttu Ka Paratha Or Rotis Heat griddle or nonstick tava. Remove the cloth from the top, lift the roti along with the bottom cloth then overturn the roti or paratha on the nonstick tava. After one side is partially cooked, flip it and let the other side cook. Spread little ghee or oil on top and then flip again. Do it for both sides. The kuttu ki roti should have golden brown patches after flipping once or twice.
Recipe Cuisine: Indian, North Indian
Video thumbnail URL:
-
Health Benefits
-
Ease of Cooking
-
Availability of Ingredients
-
Safe to Eat While Fasting
