Kuttu (buck wheat) ka paratha

• Servings: 2
• Preparation time: 15 minutes.
• Rolling paratha time: 1 minute(each)
• Roasting  paratha time: 2 minutes(each).
• Total time: 18 minutes.

Buckwheat is very popular in Asian country as China, Japan, Tibet and Korea; buckwheat noodles (soba) play a major role in the cuisines of Japan.

Soba noodles are the subject of deep cultural importance in Japan.

Buckwheat pancake are eaten in several countries, kuttu ki Poori or paratha in India.

In India, buckwheat often use on Hindu’s fasting days…

Kathyayini’ is the sixth form of Navdurga, the adolescent virgin goddess ‘Devi kanya kumari’ is said to be the avatar of katyayini.

As usual the phalahari journey will continue, ‘Kuttu (buck wheat) paratha’, which is melt in the mouth from ‘Phalahari Thali day 6‘

Ingredients:

• Kuttu Aata (buck wheat flour): 100 gm.
• Sendha namak (Rock salt): ½ teaspoon
• Potato: 80- 100 gm
• Ghee (clarified butter):  for roasting paratha

Preparation:

1. Boil the potato, peel off and grate, keep aside.
2. Take a wide vessel; pour Aatta, salt and grated potato. Mix well, add water in small quantity and knead them, if required, make little hard dough. (The dough can be made in food processor also)
3. Cover and Keep aside, to be used after 5-6 minutes.

Method:

1. Divide dough into 4-5 parts, make lemon size balls, and Roll the ball in 3-4 inch diameter circle. Apply half teaspoon of ghee, spread all over, fold make half circle again apply ghee and fold one fourth circle as shown in photo. Now press this slightly with the help of palm, again roll this into the wheat flour, and roll this with the help of rolling pin gently in a triangle shape with 4-5 inch arm length. Now raw paratha is ready.
2. Take a Tawa (griddle), when it becomes hot; reduce the flame to medium flame, Place the rolled paratha on this. Cook for few seconds till it changes the colour, Turn the other side and cook it by pressing gently with spatula. By pressing it will puff up. Sometimes it will not. (But need not to worry taste will still be great).
3. Apply some ghee and turn it, roast both sides by applying ghee as well as pressing it lightly.
4. Yummy, nutritious and healthy paratha is ready to serve. Serve hot with Phalahari paneer Makhana (fox nut) korma and kiwi lassi.

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Kuttu (buck wheat) ka paratha by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.