Buckwheat Potato Paratha Recipe – Vrat-Friendly & Gluten-Free

Last Updated on 2 months by Neha Deshmukh

Buckwheat Potato Paratha Recipe – Vrat-Friendly & Gluten-Free

Hey everyone! If you’re looking for a delicious and satisfying flatbread that’s perfect for fasting days (or any day, really!), you’ve come to the right place. I remember the first time I made these – I was a little intimidated by rolling parathas, but honestly, they’re much easier than they look! This Buckwheat Potato Paratha is a family favorite, and I’m so excited to share it with you. It’s wonderfully flavorful, naturally gluten-free, and keeps you feeling full and energized.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons! It’s incredibly versatile – perfect for Navratri, Ekadashi, or any other vrat (fasting period). Plus, it’s naturally gluten-free thanks to the use of buckwheat flour. But honestly, even if you don’t have dietary restrictions, these parathas are just plain delicious. They have a lovely nutty flavor and a soft, slightly chewy texture.

Ingredients

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

• 2 cups buckwheat flour (kuttu ka atta) – about 200g
• 1 medium to large potato – roughly 150-200g
• 1 tablespoon finely chopped coriander leaves – about 7g
• 1 green chili (optional)
• 3-4 tablespoons warm water – about 60-80ml
• 1 teaspoon edible rock salt (sendha namak) – about 6g
• As needed oil or ghee – for cooking

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Buckwheat Flour (Kuttu Ka Atta) – Benefits & Uses

Buckwheat flour, or kuttu ka atta, is a staple during fasting in India. It’s packed with nutrients and has a slightly earthy, nutty flavor. You can easily find it at Indian grocery stores or online. It’s naturally gluten-free, making it a great option for those with sensitivities.

Potato – Choosing the Right Variety

I prefer using a starchy potato 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.

Rock Salt (Sendha Namak) – Why it’s Used During Fasting

During fasting, regular table salt is often avoided. Sendha namak, or edible rock salt, is considered purer and is commonly used in vrat recipes. It has a slightly different flavor profile than table salt, so it really adds to the authenticity of the dish.

Coriander Leaves – Freshness & Flavor

Fresh coriander leaves (cilantro) add a bright, herbaceous flavor. Don’t skimp on these! They really elevate the taste of the parathas.

Ghee vs. Oil – For Cooking & Flavor

Traditionally, ghee is used for cooking parathas during fasting. It adds a rich, aromatic flavor. However, you can absolutely use oil if you prefer – any neutral-flavored oil like sunflower or canola will work just fine.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil the potato until it’s tender. You should be able to easily pierce it with a fork. Once cooked, peel it and mash it thoroughly while it’s still warm. No lumps allowed!
2. In a bowl, combine the mashed potato, buckwheat flour, chopped coriander leaves, green chili (if you’re using it – I sometimes skip it for the kids!), and rock salt.
3. Now, gradually add the warm water, a tablespoon at a time, and start kneading the mixture. You want to form a firm, non-sticky dough. It might take a little effort, but don’t give up!
4. Divide the dough into lemon-sized balls. You should get around 14 rotis from this quantity.
5. Flatten each ball slightly. Then, place a dough ball on a moist cloth, fold the cloth over, and gently roll it into a round paratha using a rolling pin. Don’t worry if it’s not perfect – rustic is beautiful!
6. Heat a skillet (tawa) over medium heat. Carefully transfer the paratha onto the hot skillet.
7. Cook for a minute or two, until you see bubbles start to appear on the surface. Flip the paratha over.
8. Now, drizzle a little ghee or oil around the edges and on the surface. Cook both sides until the paratha is golden brown and slightly crispy.

Expert Tips

• Don’t over-knead the dough: Over-kneading can make the parathas tough.
• Use warm water: Warm water helps the dough come together more easily.
• Roll gently: Avoid applying too much pressure when rolling, as the dough can be a bit delicate.
• Cook on medium heat: This ensures the parathas cook through without burning.

Variations

• Add grated ginger: A little grated ginger adds a lovely warmth and spice. My mom always adds a pinch!
• Mix in some chopped spinach: For a boost of nutrients, add a handful of finely chopped spinach to the dough.
• Spiced Potato Filling: Add a pinch of turmeric, cumin powder, and coriander powder to the mashed potato for extra flavor.

Vegan Adaptation

To make this recipe vegan, simply substitute the ghee with any plant-based oil like sunflower or avocado oil.

Gluten-Free Confirmation

This recipe is naturally gluten-free as it uses buckwheat flour (kuttu ka atta) instead of wheat flour. However, always double-check the packaging of your buckwheat flour to ensure it hasn’t been processed in a facility that also handles wheat.

Spice Level Adjustment (Green Chili)

The green chili is optional! If you’re sensitive to spice, feel free to leave it out. You can also adjust the amount to your liking.

Navratri/Fasting Festival Adaptations

This recipe is perfectly suited for Navratri and other fasting festivals. Just ensure you’re using sendha namak (rock salt) instead of regular salt.

Serving Suggestions

Serve these warm parathas with vrat-friendly curries like Aloo Tamatar Sabzi (potato tomato curry) or Vrat ki Kadhi (yogurt-based curry). They’re also delicious with a simple yogurt dip or a sprinkle of rock salt and black pepper.

Storage Instructions

Leftover parathas can be stored in an airtight container at room temperature for up to 2 days. Reheat them on a skillet or in a microwave before serving.

FAQs

Is this paratha suitable for all types of fasting?

Generally, yes! However, fasting practices can vary, so it’s always best to check with your family traditions or religious guidelines.

Can I make the dough ahead of time?

Yes, you can! 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.

What can I substitute for buckwheat flour if I have allergies?

Unfortunately, finding a direct substitute for buckwheat flour can be tricky. Amaranth flour or a blend of rice flour and potato starch might work, but the texture and flavor will be different.

How do I prevent the paratha from sticking to the rolling pin or skillet?

Make sure your rolling pin and skillet are clean and dry. You can also lightly dust the rolling surface with buckwheat flour. A well-oiled skillet will also prevent sticking.

Can I freeze these parathas after they are cooked?

Yes, you can! Let the parathas cool completely, then stack them with parchment paper between each one to prevent sticking. Freeze for up to 2 months. Reheat on a skillet or in a microwave.

Enjoy making these delicious and healthy Buckwheat Potato Parathas! I hope they become a staple in your kitchen, just like they are in mine. Let me know how they turn out in the comments below!