Kuttu and Singhara Roti/Parantha

Kuttu and Singhara roti is one of the healthiest meals for any fasting, specially Navratri. Kuttu atta has a warm potency, therefore, we have combined it with Singhara atta which has cooling properties. Since, kuttu atta is gluten free, adding mashed potatoes helps bind it together.

We have also added paneer (cottage cheese) to the mix as it provides the protein component of the meal. We sometimes compromise on our protein intake during fasting, adding paneer helps overcome that shortfall. Prepared this way, and served with curd, kuttu Singhara rotis are a complete meal in themselves.

Ingredients:

• ½ Cup kuttu ka atta/buckwheat flour
• ½ Cup singhara atta
• 1 Small or medium boiled potato or aloo
• 50 gm Paneer-grated or mashed
• 1 Green chili or harimirch, chopped (optional)
• 1 Tablespoon of chopped coriander leaves
• Warm water as required
• Rock salt or sendha namak as required
• Seed oil or desi ghee for roasting

Method:

1. Boil the potato until it is completely cooked. Peel and mash the potato when still warm.
2. In a bowl, mix the mashed potato, paneer, rock salt, coriander leaves and green chilies along with kuttu and Singhara atta.
3. Do not add any water initially as the mashed potato and the paneer provide enough moisture. Knead the dough well and only, if required, add very little water till the dough binds together.
4. Ensure that the dough is neither too smooth or too moist otherwise you won’t be able to roll the rotis.
5. Take a medium sized ball and wrap it in dry kuttu atta before rolling it (similar to making regular wheat rotis).
6. Carefully place it on the hot tava. When one side is partly cooked, flip and let the other side cook. Smear a little ghee or oil on top and then flip again. Cook for a few minutes and repeat the process on the other side.
7. You know that the rotis are ready when they develop brown patches. Prepare all the rotis in a similar way.
8. Serve roti with vegetable, curd or flax seed chutney.