Parathas made with kuttu atta (buckwheat flour), potatoes & paneer, these Kuttu Paratha are gluten-free and are great for fasting/Navratri.

They are lightly spiced and easy to make and can be enjoyed for breakfast or lunch.

Growing up, the only time kuttu ka atta (buckwheat flour) was mentioned in my house was during Navratri (religious time of the year in India when people fast for 9 days and don’t eat wheat, rice, onion, salt etc.). So precisely it was just twice a year!

It was one of those special ingredients which made an appearance during Navratri and then disappeared for rest of the year. The only thing that was made in my house with kuttu was kuttu ki puri (I must share the recipe soon)!

That puri with aloo sabzi was a classic dinner during the fasting time. I never fasted but definitely enjoyed all the food.

Mom would ask us to eat regular puri and let dad have the kuttu puri but as kids we would insist on having kuttu ki puri too, it looked interesting and we didn’t want to miss out.

Now buckwheat flour is gaining popularity in this part of the world too. The fact that it is gluten-free definitely has to do with the piqued interest in this flour in the recent years.

Buckwheat flour is known as kuttu ka atta in Hindi and honestly back then in India, I didn’t even know what it was called in English. I only knew it as kuttu for the longest time.

It’s gluten-free, rich in fiber and has a very a unique earthy and nutty taste. Other than making puris, now I also use it in baked goods, in pancakes and in making these parathas!

This Kuttu Paratha

✔is gluten-free flatbread.

✔made with buckwheat flour, potatoes, paneer and few spices.

✔ideal for the season of Navratri.

✔lightly spiced and perfect for breakfast.

This paratha is perfect for Navratri but you can enjoy this anytime you want. You don’t need a particular time of the year to enjoy these.

These aren’t heavy on the stomach, so you can easily have 2 to 3 of these for your lunch. Buckwheat flour has four times more fiber than regular flour and is also rich in protein making these a healthier alternative to regular wheat paratha.

Rolling The Parathas

Since these flour lacks gluten, there has to be some binding and also few tricks that will ensure that they are easier to roll.

Potatoes for binding: these parathas have potatoes in them which help bind the flour and bring the dough together.  Sweet potatoes will also work. 

Use hot water to knead the dough: I always use hot water to knead the dough when using gluten-free flours. It binds the dough making it so much easier to roll. 

So, use hot water to knead the dough- not boiling hot of course but hot enough but be careful that it doesn’t burn your fingers! Knead a soft dough but make sure it’s not a wet or super soft dough.

Use parchment paper to roll the parathas: using hot water will ensure that you are able to roll these fairly easily, however still use a parchment paper. It is much easier to lift the parathas this way after they are rolled.

If you are having trouble rolling, you can also roll the parathas between two sheets of parchment paper. I only use one sheet and use the roller directly on the dough ball to roll it. 

Apply gentle pressure while rolling: be gently while rolling this paratha. If you apply too much pressure, the dough might break.

You can roll it thin or thick as per your choice. 

Use ghee to cook: you can either use ghee or oil or to cook these parathas. However, I love using ghee here.

Usually, I am not a fan of ghee on my parathas but here it goes well and also this flour is dry so adding ghee makes these parathas soft. 

Serve them immediately: you have to eat these parathas warm, straight out of the pan. They are okay later too but they are so much better and softer when you serve them immediately.

Ingredients

Buckwheat flour (kuttu ka atta): these parathas are made with buckwheat flour, known as kuttu ka atta in hindi. This gluten-free flour can be found at most grocery store these days or you can also find it online. 

Potatoes: boiled potatoes are added in the paratha dough as they help in binding this gluten-free flour.

Paneer: I have also added some freshly made crumbled paneer to the dough for flavor. If you don’t have paneer, just add more of the boiled potatoes.

Spices: to keep it simple there are only three spices used: cumin powder, coriander powder and ajwain (carom seeds). You can add more spices to taste.

If you are making these for Navratri, then skip the spices that you don’t eat during the fast.

Cilantro & chili: freshly chopped cilantro and green chilies adds to flavor. You can also add come chopped ginger here.

Other than these there’s some salt and ghee to cook the parathas. You can also use oil to cook these. 

Frequently Asked Questions

Are these okay to be consumed during Navratri?

Yes, just replace the salt with sendha namak (rock salt). You can also omit the spices that you don’t eat during fasting and then follow the same recipe.

Are these parathas gluten-free?

Yes, these parathas are gluten-free.

How to make these vegan?

Skip the paneer, you can add some more mashed potato. And then use oil in place of ghee for cooking.

What to serve these parathas with?

Serve with cilantro chutney or aloo ki sabzi.

How to store and re-heat?

Wrap in aluminum foil and refrigerate. To re-heat, place them on a hot skillet (on medium heat) and then heat each side for 1-2 minutes. They will be hard when you take them out of the refrigerator but will become soft as you re-heat them. Serve immediately. 

Method

First, boil the potato (1 large or 2 small) and then peel and mash it. You can boil in a pan or using a pressure cooker until it’s completely cooked (8-9 whistles on stove-top pressure cooker and 12-15 minutes in instant pot, depending on size of the potatoes).

1- To a bowl add kuttu ka atta, boiled potatoes, crumbled paneer (I used fresh paneer), chopped cilantro and green chili.

2- Then add coriander powder, cumin powder, salt and ajwain. Also, add 2 teaspoons oil and mix everything using your fingers so that it’s all well combined.

3- Start adding hot water (water should be hot but not boiling hot that it burns your fingers) little by little and knead to form a dough. You would probably need less than 1/4 cup of water here.

4- Also, you don’t need to knead the dough since there’s no gluten- just bring the dough together. The dough should be soft but do not add too much water and make it wet. Cover with a damp cloth and rest 10 minutes.

5- Divide the dough into 7 equal parts of around 80 grams each (or more or less depending on how big or small you want the parathas to be). Meanwhile heat a tawa or skillet on medium-high heat.

Take one of the dough balls, and place it on parchment paper. Sprinkle some kuttu ka atta on top and then roll the dough using a rolling pin into a circle of 6-7 inches diameter. Remember to roll gently and not apply too much pressure else it will break.

If you have trouble rolling, you can roll the dough between two sheets of parchment paper but with using hot water in the dough and potatoes for binding, this should be easy to roll.

6- Remove the paratha carefully from the parchment paper and then transfer the rolled paratha to the hot skillet. Let it cook for 1-2 minute on this side.

7- Then flip over and apply ghee (around 1/2 teaspoon) on this partially cooked side and then flip again.

8- Now apply ghee (again around 1/2 teaspoon) on the other side as well. Press with a spatula and cook the paratha until both sides have golden brown spots on them. Make sure to press the edges so that they get cooked as well.

Repeat with the remaining dough balls and cook all the parathas similarly.

Serve Kuttu Paratha immediately with chutney or aloo sabzi!

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