Everyone's favorite aloo paratha made using healthy ingredients like buckwheat flour, potatoes & spices gets a gluten-free makeover in this Kuttu Aloo Paratha recipe!
Servings: 6Parathas
Calories:
Author: Natasha Minocha
Ingredients
1 3/4cupBuckwheat flour/ Kuttu ka attaYou will need a little extra for rolling out the dough
2smallPotatoes, boiled and mashed
1/3cupFresh coriander, chopped finely
2-3Green chilies, finely chopped
1tspAjwain/ carom seeds
3/4tspCoriander / dhania powder
Salt to taste
1/4cupLukewarm waterYou may need more
1.5tspGhee /oilPlus extra for cooking the parathas
Instructions
In a large bowl, combine kuttu ka atta, 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!