Buckwheat aloo roti

Buckwheat(Kuttu) flour aloo(potato) roti perfect gluten free roti(flatbread) seasoned with ajwain and red chili flakes. Serve hot with some curry of your choice or with some plain yogurt.

I find this flour easy to work with than other gluten free flours. They can be eaten alone or rolled up as a wrap with some chutney.

Prep time:5mins
Cook time:10mins
Dough rest time:15-20mins

Ingredients
1 medium size boiled potato(peel the skin and mash it with back of the fork. Set aside)
3/4 cup buckwheat flour
pinch of salt
few drops of water
1/2tsp Ajwain seeds(Caraway seeds)
1/2tsp red chili flakes

Procedure:
-In a large mixing bowl add all ingredients except water and mix well.
-Slowly add few drop of water until you form a firm dough. Cover and rest the dough for 15-20mins.
-Divide the dough into 6 each part and take one part of the dough dust it with some flour and Place one part of the dough in between a parchment paper or cling wrap roll out into a circle by using a rolling pin.

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-Once the griddle is hot enough place the roti and cook until you see brown spots evenly on both sides.
-Apply some ghee and serve hot with some curry or yogurt or eat as is.21545EEF-81FF-4F7F-93F3-B06CE200FAA7

Notes:
-Boiled potato in this recipe help binds the flour and provide moisture to the dough to make soft roti’s.

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4 Comments Add yours

  1. Megala says:

    Wonderful recipe! Thanks for sharing.

    Liked by 1 person

  2. Ramyarecipes says:

    Superb food, I never tried buck wheat roti or paratha.. 👌

    Like

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