Gluten-free parathas made with buckwheat flour, potatoes & paneer- the Kuttu Paratha is mildly spiced and perfect to be enjoyed for breakfast or lunch!

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Yield: 7 paratha
  • Category: Breads
  • Cuisine: Indian

Ingredients

  • 1.5 cups buckwheat flour (kuttu ka atta, around 200 grams)
  • 3/4 cup crumbled paneer (120 grams, I used fresh paneer)
  • 3/4 cup mashed potato (from 1 large potato which was boiled and then mashed)
  • 1/3 cup chopped cilantro
  • 1-2 green chili (finely chopped)
  • 1/2 teaspoon coriander (powder)
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon salt (or to taste, swap with sendha namak if making for fast)
  • 1/4 teaspoon ajwain (carom seeds)
  • 2 teaspoon oil (I used avocado oil)
  • hot water (to knead the dough, around 3-4 tablespoons)
  • ghee or oil (to cook the parathas, as needed)

Method

  1. 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). To a bowl add kuttu ka atta, boiled potatoes, crumbled paneer (I used fresh paneer), chopped cilantro and green chili. Then add coriander powder, cumin powder, salt (use sendha namak if making this for fasting) and ajwain. Also, add 2 teaspoons oil and mix everything using your fingers so that it's all well combined.
  2. 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.
  3. 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.
  4. 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.
  5. Remove the paratha carefully from the parchment paper and then transfer the rolled paratha on to the hot skillet. Let it cook for 1-2 minute on this side.
  6. Then flip over and apply ghee (around 1/2 teaspoon) on this partially cooked side and then flip again.
  7. 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!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.