Name: Kuttu Aloo Paratha
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Buckwheat Flour, Kuttu ka atta; 2 Boiled Potato, grated; 1 Green Chili Pepper, finely minced; 2 tbsp Coriander Leaves, finely chopped; ¾ tsp Rock Salt; 2 tbsp Water, use only if needed; 2 tbsp Cooking Oil, for roasting

30 mintotal

Prep 15 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Method

In a broad staging plate, combine the buckwheat (kuttu) flour, flawlessly grated cold potatoes, minced green chillies, coriander, and rock salt.
Knead the flours together firmly by hand. The moisture in the grated potato is what binds the dough, so no water is needed at this stage. Knead until you have a smooth, cohesive ball.
Check the dough. If it is still too dry, add water a spoonful at a time until it holds together. Roll and cook it straight away: kuttu dough left to rest turns slimy and unmanageable.
Segment the active dough into 4 uniform portions. Heavily dust a pristine rolling surface with excess dry buckwheat flour to prevent adherence.
Utilizing extremely delicate pressure, roll a portion into a slightly thick, circular disc (aim for a 5-6 inch diameter). A heavy hand will fracture the gluten-free structure.
Heat an iron tawa over steady medium heat. Lift the rolled paratha carefully onto the hot metal.
Permit a 60-second primary sear until the base establishes rigidity, then flip. Lacquer the seared topography with a thin layer of oil.
Turn it over again and brush the new side with fat. Press it gently and rhythmically with a spatula so it makes even contact with the tawa. Cook until both sides carry dark brown, crisp spots.
Extract and demand immediate service straight off the thermal source.

How to tell it's done

A rustic, hearty flatbread with crispy, slightly dark edges and a soft, potato-enriched center.

Getting it right

Tip

If rolling Kuttu dough is too difficult, place the dough ball between two greased sheets of plastic wrap and press it out flat using a heavy flat-bottomed bowl or rolling pin.

What to serve it with

Pairs wonderfully with a simple bowl of plain beaten curd or Vrat Wali Dahi Arbi.

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