kuttu paratha recipe | kuttu roti recipe | buckwheat paratha for vrat, fasting | with 20 amazing images.
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.
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vrat ka dahi vada | falahari dahi vada | upvas dahi vada recipe | with 24 amazing images.
vrat ka dahi vada | falahari dahi vada | upvas dahi vada recipe | is a yummy treat which can be enjoyed during Indian fasting festivals. Learn how to make upvas dahi vada recipe.
Tradionally dahi vadas are made of urad dal or moong dal. Here upvas dahi vada recipe is made from samu and potatoes which can be relished during fasting. Who says a person cannot feast when fasting! Faral means "fast" and vrat ka dahi vada is designed specifically to satisfy the craving for those who want something chatpata during fasting.
Sanwa millet is also known as samu, sama, samak, varai, mordhan, moriyo. It is popularly used to make faral recipes for Indian fasting festivals.
falahari dahi vada gives soft, grainy texture to the vadas due to the usage of potatoes and sama. Further the vadas are soaked in water after deep frying, topped with curds, and garnished with spice powders, and farali chivda end up as a toothsome treat that blends varied flavours and textures in every mouthful. Topping the falahari dahi vadas with khajur gud ki chutney and green chutney will further give an additional flavour boost.
Tips for making vrat ka dahi vada: 1. Deep fry few vadas at a time to prevent from sticking to each other. 2. Do not stir continuously while deep frying to avoid breaking of vadas. 3. You can skip adding coriander if you don’t eat while fasting. 4. Assemble the dahi vada just before serving for better flavour.
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