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Kotu Parantha (Buckwheat Parantha)
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Ingredients:
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2 cups Kootoo ka atta
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1 large potato, boiled and mashed
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1 tbsp. oil
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1 tsp Sendha
namak (rock salt) or to
taste
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water to knead dough
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Ghee (clarified butter) for frying the paranthas
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Dry flour for dusting
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Mix atta, potatoes and salt together, add water and knead into a
pliable dough. Cover and leave to rest, for at least 30 minutes.
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Break dough into 8 pieces and shape each into round, smooth balls,
dusting with atta, if it sticks.
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Roll into rounds of 1/4 cm/ 1/8" thick. You will have to roll by patting with
hand. If you want to roll with a rolling pin, increase the proportion of
potatoes.
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Heat the tava. Place parantha on the tawa, lower flame to medium and when
edges start lifting slightly, make a spread ghee along the corner of
the parantha.
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When the underside is crisp and darker, smear ghee on the uncooked surface,
increase flame and turn the parantha upside-down.
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Cook on the other side too. It is ready to be served when dark and crisp on
both sides
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