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 originated in Central Asia, particularly in the regions of Tibet and Northern China, around 6,000 years ago. From there, it spread to Russia and Europe, where it became a staple food (such as in buckwheat pancakes, soba noodles, and porridge) buckwheat noodles (soba) play a major role in the cuisines of Japan.

In India, buckwheat is mainly used during fasting periods due to its rich nutrition. Packed with protein, fiber, and minerals like magnesium and iron, buckwheat is valued worldwide as superfood that supports energy and digestive health.

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) ka paratha” is a wholesome and nutritious flatbread, commonly prepared during fasting days in India such as Navratri, Ekadashi, or Maha Shivratri. Made from buckwheat flour (known as kuttu ka atta); a touch of ghee and served with Yogurt, Potato Kadhi, Sweet Mango Pickle, Paneer Makhana Korma or Chutney.

Buckwheat Paratha becomes a hearty and satisfying meal. Its nutty flavor make it a popular choice not only during religious fasts but also as a healthy alternative to wheat-based breads and which is 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.