This Navratri, as you celebrate the nine divine nights of Maa Durga, indulge in the delicious South Indian Style Kuttu Paratha. Kuttu Paratha holds special significance during Navratri as it is made from buckwheat flour, which is allowed during fasting. This dish is not only filling but also packed with nutrients, making it a great energy booster for those observing fasts. Its preparation is easy, and its taste is delightful, making it a favorite among many during the festival.
Ingredients of South Indian Style Kuttu Paratha 1 cup buckwheat flour (kuttu ka atta)
1 medium-sized boiled potato (mashed)
1-2 green chilies (finely chopped)
1 tablespoon fresh coriander leaves (chopped)
1 teaspoon cumin seeds
Salt to taste
Water (as needed for dough)
Ghee or oil for cooking
How to Make Kuttu ParathaStart by mixing the buckwheat flour, mashed potato, chopped green chilies, coriander leaves, cumin seeds, and salt in a mixing bowl. Gradually add water and knead the mixture into a soft dough. Once the dough is ready, cover it with a damp cloth and let it rest for about 15-20 minutes.
After resting, divide the dough into small balls. Dust each ball with a little buckwheat flour to prevent sticking. Using a rolling pin, flatten each ball into a circle, maintaining a thickness of about 1/4 inch.
In a hot tawa (griddle), add a little ghee or oil. Place the rolled paratha on the tawa and cook until golden brown on both sides, flipping it occasionally. Ensure that the paratha is cooked well and has a crispy texture.
Once cooked, remove the Kuttu Paratha from the tawa and serve it hot with yogurt, pickle, or chutney.