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II Kotu Parantha (Buckwheat Parantha) II


  • 2 cups Kootoo ka atta 
  • 1 large potato, boiled and mashed
  • 1 tbsp. oil
  • 1 tsp Sendha namak (rock salt) or to taste
  • water to knead dough
  • Ghee (clarified butter) for frying the paranthas
  • Dry flour for dusting
  • Mix atta, potatoes and salt together, add water and knead into a pliable dough. Cover and leave to rest, for at least 30 minutes.

  • Break dough into 8 pieces and shape each into round, smooth balls, dusting with atta, if it sticks.

  • 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.
  • 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.
  • When the underside is crisp and darker, smear ghee on the uncooked surface, increase flame and turn the parantha upside-down.
  • Cook on the other side too. It is ready to be served when dark and crisp on both sides


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