Recipe for Kuttu Ka Aalu Parantha
In this recipe, buckwheat flour, potatoes and spices are combined and kneaded together. The dough is then rolled and pan-fried.
Equipment
- Mixing bowl
- Pan, Tawa
Ingredients
- 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 Aamchur Powder ( Dry Mango Powder)
- 1 tsp Coriander Powder
- 1 tsp Ajwain ( Carom Seeds)
- 1 tbsp Oil
- Ghee/Oil for frying
Instructions
- 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.