Kuttu ka Parantha

Ingredients

• 1 cup buckwheat flour (kuttu)
• 4 medium potatoes, boiled and peeled 
• ½ cup chopped fresh coriander leaves
• ¼ cup roasted and crushed peanuts
• Rock salt to taste
• 1 tablespoon ginger-green chilli paste
• Ghee as required 

Method

1. Grate potatoes in a bowl. Add chopped coriander, peanuts, rock salt, ginger-green chilli paste and buckwheat flour and mix well. Add some water and knead into a stiff dough. Cover with a damp muslin cloth and set aside for 15 minutes.
2. Divide the dough into equal portions and shape them into balls.
3. Put some ghee on a non-stick tawa. Place a ball over, dip palms in water and spread the ball to make a thin disc. Switch on the heat, spread some ghee, cover and cook from both sides on medium heat till golden and crisp.
4. Serve hot.