These flat breads are good for folks who have gluten intolerance. These flatbreads are usually prepared during fasting …
11/2 cup kuttu atta (Buckwheat flour)
1 boiled and mashed potato
1 green chilli finely chopped
Salt to taste
Finely chopped coriander leaves
Oil/ghee as required
Mix all the ingredients together and make a soft pliable dough with minimum of water.
Cover the dough with a moist cloth; keep it aside.
To make parathas, divide the dough into six parts and shape it into balls.
Roll each ball of dough to rounds 5″ in diameter. Place one portion of filling in centre and bring together all edges of round over filling. Press lightly to form a thick round and grime lightly with kuttu flour. Roll the round into a paratha 6″ in diameter.
Heat the griddle and put the paratha on it. Roast both of its sides lightly and allow it to turn golden on low flame.