Art of Making Kuttu Parotta | How To Make Layered Soft Parotta | Kerala Paratta | DIl_seart

Art of Making Kuttu Parotta | How To Make Layered Soft Parotta | Kerala Paratta | DIl_seart

Kuttu Parotta is a type of Indian flatbread that is made with Kuttu ka Atta, which is a flour made from buckwheat. This flatbread is often consumed during religious festivals, especially during Navratri, when grains like wheat and rice are prohibited.

Here are the steps to make Kuttu Parotta:

Ingredients:

Kuttu ka Atta (Buckwheat Flour)
Water
Rock salt
Ghee or oil
Directions:

In a mixing bowl, add Kuttu ka Atta (Buckwheat Flour) and rock salt as per your taste.

Gradually add water to the flour mixture and knead it into a soft and pliable dough. The dough should not be too sticky, nor too dry.

Divide the dough into small portions and shape them into round balls.

Heat a tawa (griddle) on medium heat.

Take one dough ball at a time, flatten it into a small disc using your fingers, and dust it with some Kuttu ka Atta (Buckwheat Flour).

Gently roll out the disc into a thin, round parotta using a rolling pin. Use Kuttu ka Atta (Buckwheat Flour) to dust the parotta while rolling, as it can be sticky.

Place the parotta on the hot tawa and cook it for a minute or until you see small bubbles on the surface.

Flip the parotta and apply some ghee or oil on top.

Cook for another minute or until the parotta turns golden brown on both sides.

Repeat the process with the remaining dough balls until you have made enough Kuttu Parottas.

Serve the Kuttu Parottas hot with a side dish of your choice.

Kuttu Parotta is a delicious and healthy alternative to regular wheat flour parottas. It is also gluten-free, which makes it an ideal choice for people with gluten intolerance.