Farali Paratha | Kuttu Ka Paratha | How To Make Bherwa Kuttu Ka Paratha

Farali paratha or kuttu ka paratha is a traditional Indian flatbread eaten during Navratri fasting days. Kuttu, also known as buckwheat flour, is commonly used by the majority of people in India during fasting days, especially in Navratri. Bherwa kuttu ka paratha is prepared with spicy potato carrot filling in kuttu flour.

To make it real quick, simply add potato in kuttu flour (buckwheat flour) in addition to salt, green chili, and green coriander. But having potato and carrot filling makes kuttu paratha more tasty and delicious. Boiled potato mixed with grated carrot, spiced up with chopped green chili and flavored with chopped green coriander.

Important Point– Try to avoid adding arrowroot powder and tapioca flour (sabudana aata). They do help in binding but after cooking, eatable immediately should be served and consume. Otherwise, the dish becomes very very chewy if they are kept for a longer time. In case you are unable to make a dough add a boiled potato or arbi (colocasia). I did not add anything while kneading the kuttu flour.

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If you try this recipe then we would love to see your creation. Do share a photo with us on code2cook2017@gmail.com or tag me at Instagram @code2cook using hashtag #code2cook.

So let see how to make this easy Navratri fasting recipe named as kuttu ka paratha or bherwa kuttu paratha or stuffed buckwheat flatbread. This recipe can be easily scaled up as per the requirement.

Farali Paratha | Kuttu Ka Paratha

Ingredient                                                                     3 Paratha

For Dough
1/2 Cup kuttu flour (buckwheat flour)
1/4 Tsp cumin seed powder
1/2 Tsp sendha namak or rock salt
1Tblsp+1/4 Cup water to knead

For Filling
1 Medium size boiled potato
3 Tblsp grated carrot
1 Green chili finely chopped
1/2 Tsp grated ginger
A handful chopped green coriander
1/2 Tsp cumin seed powder
Salt as per taste
Oil for cooking

Method

1. First of all, take everything listed under the dough and make a soft dough. Add water slowly otherwise, the dough becomes runny. Do not keep this dough for long. Kuttu flour becomes watery with time.
2. Now for filling add everything in another bowl and combine nicely. Adjust salt as per taste.
3. We can make three parathas with this preparation. So divide the dough into three equal portions.
4. Make a 3″ circle and place 2 tsp potato carrot filling. Gently seal the corners and flatten it using your palm.
5. Dust it with dry kuttu flour and gently roll down. It is very soft, so a little pressure is enough to flatten the dough ball.
6. Roll into 4-5″ circle and place it on heated griddle.
7. Flip it on another side after 1-2 minutes. Apply oil or ghee both sides and cook until golden brown.
8. Kuttu paratha or bherwa kuttu ka paratha is ready to serve with curd or buttermilk or any vrat ki chutney.

Note

1. You can have paneer filling as well. Instead of potato add paneer.
2. Add water gently, otherwise, the dough becomes runny.
3. Try to avoid adding sabudana flour or tapioca flour. For binding add boiled colocasia or potato. Otherwise, it is good enough to handle solely.

farali Paratha is my entry for letter F in A to Z Indian flatbreads

A- Ajwain Paratha
B- Besan Paratha
C- Cheela (Kuttu Ka Cheela)
D- Dosa (Vrat Ka Dosa)
E- Elaichi Roti (cheeni roti)

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