Kuttu Parantha Recipe


  • 2 cups Kootoo ka atta 
  • 1 large potato, boiled and mashed
  • 1 TableSpoon. oil
  • 1 TeaSpoon Sendha namak (rock salt) or to taste
  • Water to knead dough
  • Ghee (clarified butter) for frying the paranthas
  • Dry flour for dusting

Preparation Method

  1. Mix atta, potatoes and salt together, add water and knead into a pliable dough. Cover and leave to rest, for at least 30 minutes.
  2. Break dough into 8 pieces and shape each into round, smooth balls, dusting with atta, if it sticks.
  3. 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.
  4. 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.
  5. When the underside is crisp and darker, smear ghee on the uncooked surface, increase flame and turn the parantha upside-down.
  6. Cook on the other side too. It is ready to be served when dark and crisp on both sides.