How to Make Perfect Kuttu parantha

Kuttu parantha. This delicious, nutty flavored kuttu paratha is mostly made during Hindu fasting like Navratri vrat, Ekadashi, Janmashtami, Maha Shivratri, etc. Because it is made from buckwheat flour, this paratha is gluten-free and also vegan. How to make Kuttu Paratha: Combine together the kuttu atta, potatoes and salt.

Kuttu parantha These healthy flatbreads are usually made during the Navratri fasting period in India. Kuttu Paratha or Kuttu Roti is a wonderful gluten free and vegan flatbread which can be a perfect alternate to regular wheat based roti. Working with Gluten free flatbread is a skill that I am still working on. You can have Kuttu parantha using 7 ingredients and 9 steps. Here is how you cook that.

Ingredients of Kuttu parantha

  1. You need 2 cup of kuttu ka atta.
  2. Prepare 2 of potato.
  3. You need 1/2 tsp of rock salt(sendha).
  4. It's 1/2 tsp of crushed red chilli pwr.
  5. It's 1 tsp of green chilli paste.
  6. You need 2 tbsp of water.
  7. It's of Ghee as required for roasting paratha.

Kuttu paratha is made from Kuttu flour, which is also known as buckwheat flour. Dishes made by kuttu or buckwheat flour varies across india - some famous recipe made by kuttu flour such as Kuttu Poori, kuttu pakora, kuttu dosa are famous among Indians to consume during fasting. Benefits of Kuttu or Buckwheat flour - Farali paratha or kuttu ka paratha is a traditional Indian flatbread eaten during Navratri fasting days. Add water & knead to make a smooth & flexible dough.

Kuttu parantha step by step

  1. Combine together the kuttu atta, potatoes and salt,red chilli pwr,green chilli paste..
  2. Add little water and make dough knead well..
  3. Divide the dough into four pieces and shape them into round balls using dry flour..
  4. Heat a griddle(tava)..
  5. Put one paratha on the tava and pour ghee in the form of trail along the outer edges of the paratha..
  6. Flip when the underside is cooked. Apply the ghee on exposed surface..
  7. Again flip and cook on the other side..
  8. Remove when well done on both sides..
  9. Serve with prantha alu sabji,tomato chutney..

Egg Kothu Paratha is a popular South Indian delicacy made with shredded chapatis or parathas. Muttai Parotta as it is called in Tamil Nadu is a dish based on a the Sri Lankan version, where it originated as Kothu Roti. Make a soft dough of the flour, potatoes and salt. Make balls and roll them into thick parathas. Cook on hot tava with oil/ghee till brown spots appear on both sides. rolled kuttu paratha Heat the griddle (tawa).

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