Kuttu Ki Roti
Kuttu Ki Roti or Buckwheat Flour Flatbread is made with buckwheat flour, mashed potatoes and spices. It is a gluten free and perfect during festive Indian fast. Moreover, Kuttu Ki Roti is a healthy alternative for wheat flour roti. It is a staple food during fasting periods. These rotis are made with Kuttu ka Atta, which is best accompaniments with kaddu ki sabji or aloo ki sabji.
Kuttu or Buckwheat is often called a grain, but it’s actually a fruit seed that is related to sorrel, knotweed, and rhubarb. … The roasted groats are labelled as ‘kasha’ and is used commonly in Russian food. Buckwheat is also sold as flour, popularly known as kuttu ka atta in India, which is used during Navratri to make roti or parathas.
Kuttu ka atta also contains a large amount of essential nutrients and minerals. It also has vitamin B-complex as well as vitamin B2 (riboflavin) and vitamin B (niacin). In addition, it also contains trace minerals like phosphorous, copper, iron and zinc. Buckwheat flour also aids in weight loss. Keeps Blood pressure and type 2-diabetes in check, as it is a low-fat food and that helps in keeping the blood pressure in control. It also contains D-chiro-inositol which controls diabetes.
Ingredients
• 2 Cup Kuttu Ka Atta or Buckwheat Flour
• 1 Medium Sized Boiled Potato
• 1-2 tbsp Chopped Coriander Leaves
• 2-3 Green Chilies Finely Chopped
• 1 tsp Grated Ginger(opt.)
• Salt
• ½ tsp Oil
• Ghee for applying(opt.)
Method
1. In a mixing bowl add buckwheat flour, grate or finely mash the potato, then add chopped coriander leaves, chopped green chilies, grated ginger, salt and mix it well.
2. Now, add little water (1-2 tbsp) at a time, knead the mixture and form the dough, use little more water if required and do not add too much otherwise it will difficult to roll.
3. Once dough is done, add oil and coat it all over, then divide the dough into small lemon sized balls.
4. Heat the griddle, take a one dough ball, dust it into the flour, roll it and make roti or medium circle disk.
5. Place the rolled roti on a heated griddle, once notice small bubble on roti surface, turn upside down and cook it till light brown spots.
6. Then cook it on direct flame till puff, the brown spot side should be up while cooking on direct flame.
7. Kuttu ki roti is ready, apply ghee and serve hot with aloo or kaddu ki subji.
Tips
• If dough is too soft add little extra flour and knead it again.
• You can make puri or paratha using the same dough, fry it or just roast it using oil or ghee.
- 2 Cup Kuttu Ka Atta or Buckwheat Flour
- 1 Medium Sized Boiled Potato
- 1-2 tbsp Chopped Coriander Leaves
- 2-3 Green Chilies Finely Chopped
- 1 tsp Grated Ginger(opt.)
- Salt
- ½ tsp Oil
- Ghee for applying(opt.)
- In a mixing bowl add buckwheat flour, grate or finely mash the potato, then add chopped coriander leaves, chopped green chilies, grated ginger, salt and mix it well.
- Now, add little water (1-2 tbsp) at a time, knead the mixture and form the dough, use little more water if required and do not add too much otherwise it will difficult to roll.
- Once dough is done, add oil and coat it all over, then divide the dough into small lemon sized balls.
- Heat the griddle, take a one dough ball, dust it into the flour, roll it and make roti or medium circle disk.
- Place the rolled roti on a heated griddle, once notice small bubble on roti surface, turn upside down and cook it till light brown spots.
- Then cook it on direct flame till puff, the brown spot side should be up while cooking on direct flame.
- Kuttu ki roti is ready, apply ghee and serve hot with aloo or kaddu ki subji.
You can make puri or paratha using same dough, fry it or just roast it using oil or ghee.
