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