Kuttu ka Paratha
Make potato-stuffed buckwheat parathas with a little mashed potato in the dough to help it hold together.
- Prep
- 20 min
- Cook
- 15 min
- Serves
- 3 medium parathas
About 35 min total elapsed time. Times are estimates; already boiled ingredients need separate preparation.
⚖️ Fasting ingredients and spices vary by household. Check the full list against your family’s practice and any allergies.
Kuttu flour behaves differently from wheat flour and can crack when rolled. This version uses some boiled potato as a dough binder and the rest as filling. The timings assume cooled boiled potato is ready; cook or refrigerate it separately before starting.
Ingredients 🧂
- Kuttu flour1 cup, plus a little for dusting
- Boiled potato1 cup finely mashed, divided equally for dough and filling
- Ghee2 tbsp, divided
- Cumin½ tsp
- Black pepper¼ tsp
- Sendha namak½ tsp, divided and adjusted to taste
- Warm water1–3 tbsp, only as needed
Method 👨🍳
- 1
Mix kuttu flour with half the mashed potato, a teaspoon of ghee and half the salt. Add water a teaspoon at a time only if needed to make a soft, cohesive dough.
- 2
Season the remaining potato with cumin, pepper and the rest of the salt. Divide the dough and filling into three portions.
- 3
Press one dough portion into a small disc between two sheets of baking parchment. Place the filling in the centre.
- 4
Lift the edges to enclose the filling, pinch gently to seal and flatten again. Roll or press lightly between parchment, without stretching the dough.
- 5
Transfer carefully to a tawa over medium heat. Cook until the surface sets, then turn and add a little ghee.
- 6
Cook both sides until browned in spots and the dough is cooked through, pressing the edges gently with a spatula. Serve warm.
💡 Pro tips
- Small parathas are easier to transfer than thin, large ones.
- If the dough cracks badly, add a little mashed potato rather than pouring in extra water.
Plan ahead
Prepare the potato filling ahead and refrigerate it. Make the dough closer to cooking; keep cooked leftovers refrigerated and reheat thoroughly.
Common questions
Why does kuttu dough crack?
Buckwheat does not form a stretchy wheat-like dough. Mashed potato and gentle pressing between parchment make it easier to handle.
Can I add wheat flour for binding?
That changes the recipe and may not fit your fasting practice. This version uses potato instead of wheat as the binder.