Buckwheat Paratha


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A recipe prepared from kootoo or kutto atta. The kutoo atta is rich in fiber and can also be had during fasting days.

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Preparation Time: 
Cooking Time: 
Makes 2 to 4 servings
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Ingredients

2 cups buckwheat (kutto or kutti no daro) flour
1 potato , boiled , peeled and mashed
1 tsp rock salt
ghee for cooking
buckwheat (kutto or kutti no daro) flour for rolling

Method
  1. Combine the flour, potatoes and salt together, add enough water and knead into a soft dough.
  2. Cover and keep aside for at least 30 minutes.
  3. Divide the dough into 8 equal portions and shape each into round, smooth balls, dusting with atta, if it sticks.
  4. Roll them with your palms into a circle of 1/4 cm/ 1/8" thick.
  5. Heat the tava and place one parantha and cook using ghee till it turns golden brown and crisp from both the sides.
  6. Repeat the same with remaining dough to make more parathas.
  7. Serve hot.
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This recipe was contributed by pikiu on 17 Jun 2011


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