Kuttu aloo paratha
Kuttu aloo paratha, from above
VegNorth India

Kuttu aloo paratha

Kuttu and potato rolled into soft parathas. A fasting lunch that actually fills you up.

35 minTime
8 gProtein each
mildSpice
A paratha for fasting days3 chapters · 2 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.
The original
288kcalsame
8 gproteinsame
7 gfibresame
35minutessame

Kuttu aloo paratha, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Buckwheat flour (kuttu atta)1½ cups, fresh
Potato2 medium, boiled and grated
Green chilli2, finely chopped
Ginger1.5 cm, grated
Cumin seeds1 tsp
Coriander leaves (cilantro)a handful, chopped
Ghee2 tbsp
Rock salt (sendha namak)to taste

Method

4 steps
  1. 1Mix kuttu atta, potato, chilli, ginger, cumin, coriander and rock salt. Knead into a soft dough without water, or with a few drops.
  2. 2Divide into 8 balls. Roll each between greased plastic sheets into a thick round.
  3. 3Cook on a medium hot tawa till spots appear, flip, then cook both sides with ghee.
  4. 4Serve hot with curd and vrat aloo.
Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

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Make it a meal

What goes with Kuttu aloo paratha: a bread or rice, a side, something to drink and something sweet.

With a main Samak rice khichdi30 min
With a main Vrat kadhi30 min
On the side Vrat arbi fry35 min
On the side Vrat kele ki sabzi30 min
To drink Ganne ka ras5 min
Something sweet Samak kheer35 min
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