Kuttu Aloo Paratha
Everyone's favorite aloo paratha made with a twist! Buckwheat flour, potatoes & spices give a gluten-free makeover in this Kuttu Aloo Paratha recipe!
Servings: 6 Parathas
Calories: 182kcal
Ingredients
- 1 3/4 cup Buckwheat flour/ Kuttu ka atta You will need a little extra for rolling out the dough
- 2 small Potatoes, boiled and mashed
- 1/3 cup Fresh coriander, chopped finely
- 2-3 Green chilies, finely chopped
- 1 tsp Ajwain/ carom seeds
- 3/4 tsp Coriander / dhania powder
- Salt to taste
- 1/4 cup Lukewarm water You may need more
- 1.5 tsp Ghee /oil Plus extra for cooking the parathas
Instructions
- In a large bowl, combine kuttu ka atta ( buckwheat flour), mashed potatoes, fresh coriander, green chillies, ajwain, dhania powder, and salt.
- Now add water and ghee /oil and knead the dough to make a soft ( but not too soft) pliable dough. The dough comes together quite quickly. Cover with a tea towel and let it rest for 10-15 minutes.
- Divide the dough into 6-7 balls. Take 2 sheets of parchment/ butter paper. Sprinkle some kuttu ka atta on them. Place a dough ball between the 2 sheets and press the dough with your fingers to flatten it into a disc.
- Carefully lift it off the paper and cook on a hot griddle / tava with a little bit of ghee /oil on both sides of the paratha. Once the paratha is golden brown on both sides, it's ready.
- Continue with the remaining dough. Serve warm with yogurt. Enjoy!
Nutrition
Serving: 1 Serving | Calories: 182kcal | Carbohydrates: 36g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 58mg | Potassium: 451mg | Fiber: 6g | Sugar: 2g | Vitamin A: 62IU | Vitamin C: 13mg | Calcium: 24mg | Iron: 2mg