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kuttu paratha recipe | kuttu roti recipe | buckwheat paratha for vrat, fasting

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Kuttu Ka Paratha: A Nutritious Delight for Fasting
Kuttu Ka Paratha, also known as Buckwheat Paratha, is a popular Indian flatbread made from kuttu flour (buckwheat flour). It holds a significant place in Indian cuisine, especially during fasting periods observed by individuals following Hindu traditions. This nutritious and flavorful paratha is not only delicious but also offers several health benefits. Here's a note on the delightful kuttu ka paratha:

Ingredients for kuttu ka paratha
1. Kuttu Flour (Buckwheat Flour): The main ingredient, kuttu flour, is gluten-free and rich in nutrients such as fiber, protein, and essential minerals.
2. Boiled Potatoes: Boiled and mashed potatoes are often added to the dough to enhance texture and binding.
3. Green Chillies: Finely chopped green chilies add a hint of spiciness to the paratha, enhancing its flavor.
4. Rock Salt (Sendha Namak): Rock salt is used instead of regular salt during fasting periods, adhering to dietary restrictions.
5. Ghee (Clarified Butter) or Oil: Ghee or oil is used for cooking the parathas on a griddle or tava.

Preparation for kuttu ka paratha
1. Preparing the Dough : Kuttu flour is mixed with boiled and mashed potatoes, finely chopped green chilies, cumin seeds, coriander and rock salt to form a soft and pliable dough. Warm water is added as needed to bind the ingredients together.
2. Resting the Dough: The dough is allowed to rest for a brief period to ensure proper hydration and to improve its texture.
3. Rolling and Cooking: Small portions of the dough are rolled out into discs on a wet muslin cloth and cooked on a hot griddle or tava with a little ghee or oil until both sides are golden brown and crispy.
4. Serve Hot: kuttu ka paratha is best served hot, accompanied by yogurt, aloo sabzi (potato curry), or any other fasting-friendly side dish.

Health Benefits of kuttu ka paratha
1. Gluten-Free: Kuttu flour is naturally gluten-free, making it suitable for individuals with gluten intolerance or sensitivity.
2. Nutrient-Rich: Buckwheat flour is rich in fiber, protein, and essential minerals such as magnesium, iron, and zinc, providing a nutritious option during fasting periods.
3. Satiety: The combination of fiber and protein in kuttu flour and potatoes helps in providing a feeling of fullness and satiety, making it a satisfying meal option during fasting.
4. Energy Boost: The carbohydrates from kuttu flour and potatoes provide a quick and sustained source of energy, which is beneficial during periods of restricted eating.

Cultural Significance of kuttu ka paratha
kuttu ka paratha holds cultural significance in Hindu traditions, especially during festivals such as Navratri and Mahashivratri, when individuals observe fasting rituals. It is also consumed during other religious fasting days like Ekadashi and during the fasting month of Shravan.

kuttu ka paratha is not just a fasting recipe; it's a wholesome and flavorful dish that offers nourishment and satisfaction during periods of abstinence. Its delicious taste, coupled with its nutritional benefits and cultural significance, makes it a beloved part of Indian cuisine, cherished by millions during fasting periods.

Enjoy kuttu paratha recipe | kuttu roti recipe | buckwheat paratha for vrat, fasting with stepby step images.

Kuttu ka Paratha, Kuttu ki Roti

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Kuttu ka Paratha, Kuttu ki Roti recipe - How to make Kuttu ka Paratha, Kuttu ki Roti

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 parathas
Show me for parathas

Ingredients


For Kuttu ka Paratha
1 cup buckwheat (kuttu or kutti no daro) flour
1/4 cup boiled and mashed potatoes
1/2 tsp finely chopped green chillies
1/2 tsp cumin seeds (jeera)
3 tsp finely chopped coriander (dhania)
1/2 tsp rock salt (sendha namak)
3 tsp ghee or oil
1/4 cup warm water + 1 1/2 tablespoons

Method
Dough for kuttu ka paratha
    Dough for kuttu ka paratha
  1. In a bowl put buckwheat flour. Add boiled and mashed potatoes, green chillies, cumin seeds, coriander and rock salt.
  2. Gradually add warm water to make a soft dough. Divide the dough into 6 equal parts and roll into round balls.

Making kuttu ka paratha
    Making kuttu ka paratha
  1. Place a large moist muslin cloth on a rolling board. We need a large cloth as we will be covering the dough ball with it for rolling.
  2. Sprinkle a little flour on it.
  3. Flatten the dough ball and sprinkle flour on it.
  4. Cover the dough ball with the other part of the muslin cloth.
  5. Gently roll to a 100 mm ( 4 inches ) circle. While rolling, you will need to rotate the rolling board.
  6. Heat a non-stick pan.
  7. Pick the paratha along with the muslin cloth, place the paratha upside down on the hot tava and gently remove the muslin cloth.
  8. Cook on medium heat for 45 seconds.
  9. Grease the top with ghee.
  10. Flip over and cook the other side for 45 seconds.
  11. Brush with ghee.
  12. Keep on cooking and flipping the kuttu ka paratha for 1 1/2 minutes or until the paratha is golden brown from both sides.
  13. Serve the kuttu ka paratha immediately.
Nutrient values (Abbrv) per paratha
Energy93 cal
Protein2.6 g
Carbohydrates15 g
Fiber2.1 g
Fat3.1 g
Cholesterol0 mg
Sodium2.9 mg
Kuttu ka Paratha, Kuttu ki Roti recipe with step by step photos

like kuttu ka paratha
    like kuttu ka paratha
  1. like kuttu ka paratha recipe | kuttu roti recipe | buckwheat paratha for vrat, fasting |  Vrat, Upwas or fasts is observed by may Hindus on auspicious festivals like Navratri, Shivratri or even days like ekadashi or Karwa chauth. The ingredients consumed during these fasting days differ from religion to religion and person to person. So, if you are not consuming any ingredients mentioned in this farali recipe, simply skip it. Like farali recipes then below are some of my go-to recipes that can be consumed during faral :

what is kuttu ka paratha made of ?
    what is kuttu ka paratha made of ?
  1. what is kuttu ka paratha made  of ? See below image of list of ingredients for kuttu ka paratha.

cooking and mashing potatoes
    cooking and mashing potatoes
  1. Pressure cook the potato in enough water for 3 to 4 whistles. Cool and open the lid.
  2. Drain. Once the potatoes are cool enough to handle, the skins should be very loose and easy to remove with your fingers. Peel the skin off.
  3. Mash the potatoes with a potato masher. Your boiled and mashed potatoes are ready for use.

dough for Kuttu ka paratha
    dough for Kuttu ka paratha
  1. In a bowl put 1 cup buckwheat (kuttu or kutti no daro) flour. In Hindu cultures, Kuttu ka roti is especially consumed during fasting periods like Navratri. Buckwheat, known as Kuttu in Hindi, is considered a "satvik" food, meaning it's believed to promote purity and peace. Buckwheat flour has a slightly nutty and earthy flavor that complements savory dishes often eaten with Kuttu ka roti. While not as elastic as wheat flour, buckwheat flour can still be rolled into flatbreads with the help of binding agents like mashed potatoes.
  2. Add 1/4 cup boiled and mashed potatoes. Kuttu flour, also known as buckwheat flour, is naturally gluten-free. Gluten is what helps wheat flour dough hold its shape.  Mashed potatoes act as a binder in Kuttu ka roti dough,  helping the ingredients stick together and form a workable dough that can be rolled out. Mashed potatoes add moisture and softness to the Kuttu ka roti dough.
  3. Add 1/2 tsp finely chopped green chillies. The main reason to add green chillies is to bring a touch of heat and spice to the roti. Kuttu flour (buckwheat flour) itself has a mild, slightly nutty flavor. Green chillies add a spicy kick that enlivens the taste profile and cuts through the richness that can come from mashed potatoes, a common ingredient in the dough.
  4. Add 1/2 tsp cumin seeds (jeera). Cumin seeds have a warm, earthy aroma and a slightly bitter taste. They add a depth of flavor to the roti that complements the nutty flavor of kuttu flour.  Cumin helps to balance out any bitterness from the buckwheat flour and rounds out the overall taste profile.
  5. Add 3 tsp finely chopped coriander (dhania). Coriander adds a fresh, citrusy, and slightly peppery aroma and taste to the roti. Buckwheat flour, the main ingredient in Kuttu ka roti, has a somewhat earthy flavor. The coriander helps to brighten and freshen up the overall taste profile.
  6. Add 1/2 tsp rock salt (sendha namak). Ayurveda, a traditional Indian system of medicine, emphasizes balance and natural ingredients. Rock salt is considered to be a " Sattvic" food, meaning it promotes purity, lightness, and well-being. This aligns with the goals of fasting, which often involve detoxification and spiritual cleansing.
  7. Gradually add 1/4 cup warm water to make a soft dough. Later we added 1 1/2 more tablespoons warm water. Buckwheat flour (kuttu ka atta) is naturally gluten-free. Gluten helps dough become elastic and hold its shape. Warm water helps activate the starches and binding properties in the flour, allowing it to absorb moisture and form a workable dough. Without warm water, the dough might be crumbly and difficult to roll out.
  8. Knead into a soft dough.
  9. Divide the dough into 6 equal parts and roll into round balls.

making Kuttu ka paratha
    making Kuttu ka paratha
  1. Place a large moist muslin cloth on a rolling board. We need a large cloth as we will be covering the dough ball with it for rolling. You can also use 2 small muslin cloths.
  2. Sprinkle a little buckwheat flour on it.
  3. Put the dough on the muslin cloth, flatten it and sprinkle little buckwheat flour on it.
  4. Cover the flattened dough ball with the other part of the muslin cloth.
  5. Gently roll to a 100 mm ( 4 inches ) circle. While rolling, you will need to rotate the rolling board.
  6. Heat a non-stick pan.
  7. Pick the paratha along with the muslin cloth, place the paratha upside down on the hot tava and gently remove the muslin cloth.
  8. Cook on medium heat for 45 seconds.
  9. Grease the top with ghee. Ghee adds a rich, nutty flavor to the paratha that complements the buckwheat flour (kuttu ka atta) nicely. Since Kuttu paratha is traditionally made during Hindu fasting periods that often exclude gluten, ghee becomes a natural choice.
  10. Flip over and cook the other side for 45 seconds.
  11. Brush with ghee.
  12. Keep on cooking and flipping the kuttu ka paratha for 1 1/2 minutes or until the paratha is golden brown from both sides.
  13. Serve kuttu ka paratha | kuttu roti recipe | buckwheat paratha for vrat, fasting |  immediately.

pro tips for Kuttu ka paratha
    pro tips for Kuttu ka paratha
  1. In a bowl put 1 cup buckwheat (kuttu or kutti no daro) flour. In Hindu cultures, Kuttu ka roti is especially consumed during fasting periods like Navratri. Buckwheat, known as Kuttu in Hindi, is considered a "satvik" food, meaning it's believed to promote purity and peace. Buckwheat flour has a slightly nutty and earthy flavor that complements savory dishes often eaten with Kuttu ka roti. While not as elastic as wheat flour, buckwheat flour can still be rolled into flatbreads with the help of binding agents like mashed potatoes.
  2. Add 1/4 cup boiled and mashed potatoes. Kuttu flour, also known as buckwheat flour, is naturally gluten-free. Gluten is what helps wheat flour dough hold its shape.  Mashed potatoes act as a binder in Kuttu ka roti dough,  helping the ingredients stick together and form a workable dough that can be rolled out. Mashed potatoes add moisture and softness to the Kuttu ka roti dough.
  3. Add 1/2 tsp rock salt (sendha namak). Ayurveda, a traditional Indian system of medicine, emphasizes balance and natural ingredients. Rock salt is considered to be a " Sattvic" food, meaning it promotes purity, lightness, and well-being. This aligns with the goals of fasting, which often involve detoxification and spiritual cleansing.
  4. Gradually add 1/4 cup warm water to make a soft dough. Later we added 1 1/2 more tablespoons warm water. Buckwheat flour (kuttu ka atta) is naturally gluten-free. Gluten helps dough become elastic and hold its shape. Warm water helps activate the starches and binding properties in the flour, allowing it to absorb moisture and form a workable dough. Without warm water, the dough might be crumbly and difficult to roll out.

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