Buckwheat Potato Paratha Recipe – Easy Indian Flatbread

Last Updated on 2 months by Neha Deshmukh

Buckwheat Potato Paratha Recipe – Easy Indian Flatbread

Hey everyone! If you’re looking for a comforting, flavorful, and surprisingly easy Indian flatbread, you’ve come to the right place. I remember the first time I made these – it was a rainy afternoon, and I was craving something warm and satisfying. These Buckwheat Potato Parathas (or Kuttu Aloo Paratha as they’re often called) hit the spot perfectly! They’re a fantastic way to enjoy the earthy goodness of buckwheat flour and the comforting familiarity of potatoes. Let’s get cooking!

Why You’ll Love This Recipe

These parathas are more than just delicious. They’re a wonderful option if you’re looking for a gluten-free meal, especially during fasting periods like Navratri. Plus, they come together relatively quickly, making them perfect for a weeknight dinner or a weekend brunch. They’re also incredibly versatile – feel free to adjust the spice level and serve them with your favorite accompaniments.

Ingredients

Here’s what you’ll need to make these amazing parathas:

• 2 cups buckwheat flour (Kuttu ka atta) – about 240g
• 3 small to medium potatoes – about 450g
• 3-4 green chilies – adjust to your spice preference
• ?? cup coriander leaves (roughly chopped) – about 1 packed cup
• ?? teaspoon ajwain (carom seeds) – about 1 tsp
• Salt to taste
• As needed ghee or oil for cooking

Ingredient Notes

Let’s talk about these ingredients a little more, shall we? A few little tips can make all the difference!

Buckwheat Flour (Kuttu Ka Atta) – Nutritional Benefits & Uses

Buckwheat flour is a nutritional powerhouse! It’s gluten-free, rich in fiber, and a good source of protein. It has a slightly nutty flavor that pairs beautifully with potatoes and spices. You can find it at most Indian grocery stores or online.

Potatoes – Choosing the Right Variety

I prefer using starchy potatoes like Russet or Yukon Gold for this recipe. They mash beautifully and give the parathas a lovely texture. Avoid waxy potatoes, as they won’t mash as well.

Ajwain (Carom Seeds) – Digestive Properties & Flavor Profile

Ajwain isn’t just about flavor; it’s also known for its digestive properties! It adds a lovely warmth and slight peppery note to the parathas. Don’t skip it if you can help it!

Green Chilies – Adjusting the Spice Level

I like a little kick, so I usually use 3-4 green chilies. But feel free to adjust the quantity based on your spice tolerance. You can also remove the seeds for a milder flavor.

Regional Variations in Paratha Making

Parathas are a staple across North India, and every region (and even every family!) has its own little twist. Some people add a pinch of turmeric for color, while others include a bit of ginger for extra flavor. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, pressure cook the potatoes for about 3 whistles. Once cooked, drain the water, let them cool slightly, peel, and mash them thoroughly. No lumps allowed!
2. In a large bowl, combine the mashed potatoes, buckwheat flour, finely chopped green chilies, chopped coriander leaves, ajwain, and salt.
3. Now, gradually add water, a little at a time, and start kneading the mixture. You want to form a stiff dough – not too sticky, but not too dry either.
4. Divide the dough into 8 equal balls.
5. Generously dust a clean surface with buckwheat flour (this is important to prevent sticking!). Roll each ball into a thick paratha, using extra flour as needed. Aim for about 6-7 inches in diameter.
6. Heat a tawa (griddle) over medium-high heat. Place the paratha on the hot tawa and toast it briefly on high heat. Then, reduce the heat to medium and cook with a little ghee or oil on both sides until golden brown and slightly crispy.

Expert Tips

A few little things that will take your parathas to the next level:

Achieving the Perfect Paratha Texture

The key to a soft and flaky paratha is to not over-knead the dough. Just bring it together until it forms a cohesive mass.

Preventing Sticking During Rolling

Buckwheat flour can be a bit sticky. Don’t be shy with the dusting flour! Keep your surface well-floured throughout the rolling process.

Understanding the Heat Levels for Toasting

Starting with high heat creates those lovely bubbles, while reducing the heat ensures the paratha cooks through without burning.

Variations

Want to switch things up? Here are a few ideas:

Vegan Buckwheat Potato Paratha

Simply substitute the ghee with any plant-based oil like sunflower or canola oil.

Gluten-Free Considerations

This recipe is naturally gluten-free, as long as you use pure buckwheat flour. Double-check the packaging to ensure it hasn’t been processed in a facility that also handles gluten-containing grains.

Spice Level Adjustments

Add a pinch of red chili powder or a dash of cayenne pepper for extra heat.

Navratri/Fasting Adaptation

This recipe is perfect for Navratri fasting! Just ensure you’re using rock salt (sendha namak) instead of regular salt.

Serving Suggestions

These parathas are delicious on their own, but they’re even better with a side of:

• Cool, creamy yogurt
• Aloo ki sabzi (potato curry)
• Chutney (mint, coriander, or tamarind)
• A simple dal (lentil soup)

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa or in a microwave. They’re best enjoyed fresh, though!

FAQs

Got questions? I’ve got answers!

What is Buckwheat Flour and is it Gluten-Free?

Buckwheat flour, or kuttu ka atta, is made from the seeds of the buckwheat plant. It’s naturally gluten-free and a great alternative to wheat flour.

Can I make the dough ahead of time?

Yes, you can! Just prepare the dough and store it in an airtight container in the refrigerator for up to a day. Bring it to room temperature before rolling.

How do I prevent the parathas from becoming hard?

Don’t overcook them! Cook them until they’re golden brown and slightly crispy, but not burnt. Also, adding a little ghee or oil while rolling can help keep them soft.

What can I serve with Buckwheat Potato Paratha besides yogurt and aloo ki sabzi?

So many things! Try it with a spicy chickpea curry (chole), a tangy mango chutney, or even a simple salad.

Can I use a rolling pin if I’m not comfortable with hand-rolling?

Absolutely! A rolling pin works just fine. Just be gentle and use enough flour to prevent sticking.