Recipe for Kuttu Ka Aalu Parantha

Paranthas are shallow fried flatbreads from India. They are usually made with wheat flour. The flour is kneaded and then stuffed with different fillings made with potato, cauliflower, or other vegetables; then rolled, flattened and shallow fried on a pan. However, the vegetables are sometimes kneaded along with the flour too.

Although Paranthas are most commonly pan/tawa-fried, Tandoori Paranthas are also common, in which the flattened dough is baked in a Tandoor. They are usually available in restaurants and Dhabas (street-side restaurants).

Recently, I shared the recipe for Gobi Ka Parantha, Dal Ka Parantha, Multigrain Methi Parantha and Soya Keema parantha. Today, the recipe I am sharing is Kuttu Ka Aalu Parantha. Kuttu means Buckwheat flour, and Aaalu means potatoes. Therefore, in this recipe, instead of using wheat flour, buckwheat flour is used. Since Buckwheat is a seed and not cereal, it is commonly consumed during fasting days in India, when people avoid eating grains like wheat and rice. Different dishes such as Kuttu Ka Parantha ( Parantha made from buckwheat flour), Kuttu ki Poori ( Fried flat bread made with buckwheat) and Kuttu ke Pakode ( fritters made from Buckwheat flour) are made during the fasting days. Buckwheat is also gluten-free. So this is a great recipe who want to eat paranthas but want to avoid the gluten that comes with wheat flour.

So, let us start with the recipe. In my recipe, I have added onions. However, when eaten on a fasting day, onions are skipped.

Ingredients needed to make Kuttu Ka Aalu Parantha:

• 250 gm Buckwheat Flour
• 8-9 Medium Sized Potatoes, Boiled and peeled
• 1 Large Onion, Chopped
• 2 tbsp Ginger, finely chopped
• 4 tbsp Fresh Coriander Leaves, chopped
• 3-4 Green Chillies, finely chopped
• 2 tsp Salt
• 1 tsp Kashmiri Red Chili Powder
• 1 tsp Amchur Powder ( Dry Mango Powder)
• 1 tsp Coriander Powder
• 1 tsp Ajwain ( Carom Seeds)
• 1 tbsp Oil
• Ghee/Oil for frying

Method to make Kuttu Ka Aalu Parantha:

• Add onion, green chillies, ginger, and fresh coriander leaves to the boiled potatoes.
  
  
  
• Add salt, coriander powder, red chilli powder, dry mango powder, and carom seeds.
  
  
  
• Mash the potatoes and mix everything well.
  
  
  
• Now add the buckwheat flour and knead everything together.
  
  
  
• Add oil and knead it once more with wet hands.
  
  
  
• Cover and rest the dough for about 10 minutes.
  
  
  
• Now heat a pan/tawa. When it is hot, reduce the heat to medium.
• Take a small portion of the dough and round it using your hands. Use dry flour if it sticks to the base.
  
  
  
• With the help of a rolling pin, roll it and give it a round shape. Place it on a hot pan/tawa.
  
  
  
• After 1 minute, turn it. Then after one more minute, turn again.
  
  
  
• Apply oil or ghee and fry till it is fully cooked. If you want it crispy, fry it for a longer time.
  
  
  
• Take it off and serve it hot with curd/yoghurt, butter and pickle.
  
  

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Here is the recipe in printable format: