Kuttu Aloo Paratha

Kuttu Aloo Paratha - another recipe in my Vrat Ka Khana series. A soft, very filling, wholesome paratha/ flatbread which makes for a complete meal. Everyone's favorite aloo paratha made using healthy ingredients like kuttu/ buckwheat flour, potatoes and spices get a gluten-free makeover in this recipe!

Kuttu flour is derived from buckwheat.  Usually, black buckwheat flour is used to make these Kuttu Aloo Parathas. I used hulled buckwheat as that's what I had at home. It has warming properties hence its consumption with yogurt balances out the warm potency of this food. In fact, in areas of severe cold, it is regularly consumed as it helps in keeping the body warm internally.  

Buckwheat is a  great source of high quality, easily digestible protein, and the eight essential amino acids.  Being gluten-free, it's suitable for those with wheat allergies.  The high content of B vitamin and magnesium in buckwheat promotes cardiovascular health.  Being rich in dietary fiber, it helps control blood sugar, aids in digestion, and building lean muscle mass. Enough reason for us to include kuttu ka atta/buckwheat flour in our daily diet! 

Buckwheat flour spoils easily so it should be bought in small quantities and refrigerated for longer shelf life.

Kuttu Aloo Paratha is a staple food during fasts. It's delicious and easy enough to be prepared on regular days as well. This dough is excellent for making pooris and rotis too. Kuttu Atta/Buckwheat flour is devoid of gluten so potatoes are used to bind it. Alternatively, Arbi / Taro Root or Sweet Potatoes may also be used. 

These parathas are quite straightforward to make. I kneaded in a couple of teaspoons of ghee to ensure the parathas stay soft. Plus the flavor it adds is always fabulous! Do make sure the dough isn't too soft, otherwise, you won't be able to roll it out. Its easiest, in my opinion, to roll the dough in between two sheets of parchment or butter paper. Do remember to sprinkle some flour on the paper though!

These Kuttu Aloo Parathas turned out so soft, flavourful and very scrumptious. The fussy fam, fortunately, lapped them up happily with requests to make more! There you go - Its a winner!!

NOTE:

If making it for fasting, follow the Kutta Aloo Paratha recipe as it is except add sendha namak  (Himalayan rock salt) in place of salt.

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