| Kotu Parantha (Buckwheat Parantha) |
| By : Jyoti Gupta ( Posted on :18 Jan, 2006 ) | Total Views : 307 | Previous | Next |
Ingredients:
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
Preparation:
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
