Kotu Paratha

Ingredients:   Method:

For Dough:

2 cup Kotu ka atta (Buckwheat flour)

1 tbsp ghee

salt to taste

 

For Filling
2 potatoes boiled and mashed
1 tbsp. coriander leaves finely chopped
2 green chilies finely chopped
1 tsp. ginger grated

1 tsp cumin seeds
1 tsp. lemon juice extracted

1 tbsp oil
salt to taste

 

Oil to shallow fry

 

Mix kotu atta, ghee and salt. Add enough water to make a soft pliable dough.
Cover with a moist cloth, keep aside.


Heat oil in a heavy pan, add cumin seeds.
Add ginger, allow to splutter.
Add mashed potatoes, lemon juice, coriander, mix well.
 

Make small fist sized balls of dough.
Roll one ball of dough to about 3 inches in diameter. Put 1 tbsp of filling in center. Bring together all edges of dough over filling. Press and Dust lightly with kootu flour.


Roll into a paratha 1/2 cm thick.


Heat skillet (tawa), roast both sides lightly. Spread  some oil, flip and allow to form light brown spots ,on low flame. Repeat for other side.


Serve hot with yogurt and sabji.