Kuttu ki Roti Recipe

Kuttu ki Roti Recipe

Kuttu ki Roti| Recipe How to make Kuttu ki Roti

When wheat and rice are not on the menu then you look for healthier options like Buckwheat flour. Kuttu ka atta is a staple during Navratri fasting. The dough is a bit tricky to handle but once you get the hang of it, it is easy. You can make Kuttu ki Roti with buckwheat flour or kuttu ka atta. The rotis are a bit thicker and taste a bit different from wheat flour rotis’.  But those who want a change from fried puri during fasting can have roti.

Buckwheat flour is not exactly a wheat product, so people with wheat allergies can eat this flour. Buckwheat flour is hence gluten-free. If you cannot stomach gluten, buckwheat flour can replace wheat flour in most of your recipes.

For more  Vrat recipes check these Banana Lassi, Banana Cutlets and Lauki ki Kheer., Sabudana ki khichdi Sweet Potato Chat  and Baby Potatoes Fry

Kuttu ki Roti Recipe
Print Recipe
Kuttu ki Roti or Buckwheat flour bread is a healthy alternative to wheat and rice during the nine-day fasting in Navrati.
Servings Prep Time
4 persons 10 minutes
Cook Time Passive Time
10 minutes 30 minutes
Servings Prep Time
4 persons 10 minutes
Cook Time Passive Time
10 minutes 30 minutes
Kuttu ki Roti Recipe
Print Recipe
Kuttu ki Roti or Buckwheat flour bread is a healthy alternative to wheat and rice during the nine-day fasting in Navrati.
Servings Prep Time
4 persons 10 minutes
Cook Time Passive Time
10 minutes 30 minutes
Servings Prep Time
4 persons 10 minutes
Cook Time Passive Time
10 minutes 30 minutes
Ingredients
Servings: persons
Instructions
  1. Take the Kuttu ka atta in a bowl and make a well in the centre. Add the potatoes and salt together and knead into stiff dough, with the water. The potato acts as a good binder. Add 1 tsp ghee to make a smooth dough, cover and set aside for 30 minutes.
  2. Take the dough and shape into equal, round, balls by smearing your hands with some ghee, if it is sticky.
  3. Dust the work area with some buckwheat flour and with a rolling pin, roll into a slightly thick disc. Roll out all the discs and keep ready.
  4. Heat a griddle and when it is hot slide a rolled disc onto it
  5. Flip it once one side is done. Lightly press the centre with a kitchen napkin. Once roasted on both sides, remove from fire and place on a kitchen towel.
  6. Smear a little ghee on the roti. Serve hot with Baby Potato fry and Curry Leaves curds.
Recipe Notes

Let the dough rest for 30 minutes

Keep the roti a little thick

Harjeet Kaur
jeetjinder@gmail.com

My writing was limited to school essays and projects for my kids and out of the blue, my writing career began with writing articles for the magazine section of a reputed national newspaper. I rediscovered my best subject at school and began writing with gusto. I had a weekend column in the newspaper which was well appreciated. I started off writing about Interiors and Gardens and later diverse topics like Fashion, trends, food and events in the city. Juggling my time between various jobs down the years and my writing, I have written content for fliers, brochures for colleges, speeches, social media content and also website content. I love writing and I am open to writing on a plethora of topics. My blog has some interesting insights into my life and travels but now it is mainly a food blog as I am growing organic vegetables and cooking my own produce is very therapeutic. Read my blogs to know me better. I write from my heart and what I write is what I feel... I feel a feel, A funny feel A funny feel, feel I! If you feel the feel I feel You'll feel the same as I!!

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