|Kotu Parantha (Buckwheat Parantha)|
| By : Jyoti Gupta ( Posted on :18 Jan, 2006 )||Total Views : 2308 | Previous | Next|
2 cups Kootoo ka atta
1 large potato, boiled and mashed
1 tbsp. oil
1 tsp Sendha namak (rock salt) or to taste
water to knead dough
Ghee (clarified butter) for frying the paranthas
Dry flour for dusting
Mix atta, potatoes and salt together, add water and knead into a pliable dough. Cover and leave to rest, for at least 30 minutes.
Break dough into 8 pieces and shape each into round, smooth balls, dusting with atta, if it sticks.
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.
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.
When the underside is crisp and darker, smear ghee on the uncooked surface, increase flame and turn the parantha upside-down.
Cook on the other side too. It is ready to be served when dark and crisp on both sides