Kuttu Paratha

Cook along · 10 steps

Method

1. 1

   Rinse the potato thoroughly and boil it until completely tender. For a pressure cooker, add 1 cup water and 1–2 pinches of salt, then pressure cook for 2–3 whistles over medium heat. Allow the pressure to release naturally, then remove the potato and let it become warm.

2. 2

   Peel the warm potato and mash it very well until smooth and free of chunks.

3. 3

   In a bowl, combine the mashed potato, chopped coriander leaves, green chilli, and rock salt. Add the kuttu ka atta and mix well.

   

4. 4

   Add warm water gradually and knead to form a dough. Add water in parts as needed; the dough should hold together but should not be too smooth or moist. Keep the dough covered with a clean kitchen towel.

5. 5

   Divide the dough into lemon-sized balls and flatten them. Keep the dough balls covered while preparing the remaining ones.

   

6. 6

   Lightly sprinkle flour on a moist cotton cloth. Place a dough ball on it, cover with another part of the cloth, and gently roll it into an even round paratha. Roll slightly thicker for parathas and thinner for rotis.

7. 7

   Heat a tawa over medium to medium-high heat. Carefully transfer the rolled paratha from the cloth onto the hot tawa and gently remove the cloth.

8. 8

   Cook until one side is partly done, then flip. Spread ½ teaspoon ghee or oil over the top and cook for about a minute.

   

9. 9

   Flip again, spread another ½ teaspoon ghee or oil, and cook, flipping once or twice, until brown patches appear on both sides.

10. 10

    Prepare the remaining kuttu parathas in the same way. Stack them in a roti basket and serve hot or warm with a suitable vegetable dish or curry.