Kuttu Paratha is a popular Indian flatbread that is usually consumed during the Navaratri festival. This dish is made from buckwheat flour, also known as Kuttu ka atta, which is considered very nutritious and healthy. Kuttu Paratha is often accompanied by yogurt or aloo sabzi. This dish is gluten-free and rich in fiber, making it a good option for fasting days or for those following a gluten-free diet.
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In a large bowl, add the kuttu ka atta and rock salt and mix them together.
Gradually add the water to the flour and knead it into a smooth and soft dough.
Cover the dough and let it rest for 15-20 minutes.
Divide the dough into uniform size balls.
Roll out each ball into a thin circle.
Heat a tawa (griddle) and place the rolled out dough on it.
Cook on each side for about a minute, flip, and repeat.
Apply some ghee on both sides of the paratha.
Serve the kuttu paratha warm with yogurt or aloo sabzi.