Kuttu Roti
Kuttu ka atta (buckwheat flour) is a popular ingredient used during fasting in India. These Kuttu Rotis are gluten-free and vegan, making them suitable for those who are gluten intolerant, vegetarian, or vegan. They are rich in fiber, protein, and complex carbohydrates, making them an excellent source of energy. However, people with celiac disease or gluten sensitivity should avoid this dish.
Allergen Information: Contains Gluten Allergy
Nutrition Facts
Per serving
Energy
577 kcal
Protein
18 g
Carbs
80 g
Fat
18 g
Fiber
12 g
Ingredients
Sada Kuttu Gehun Atta Roti
1 medium (120g)
Common salt
0.5 tsp (2.5g)
Cumin seeds
1 tsp (5g)
Red chilli Power
1 tsp (1.5g)
Plain Water
1 small glass (150g)
Olive Oil
1 tbsp (15g)
Instructions
Cooking Steps
In a mixing bowl, combine Buckwheat flour(kuttu), mashed potato.
knead the mixture into a smooth and soft dough.
Cover dough with a damp cloth and let it rest for about 5 minutes.
Take dough ball and flatten it slightly between your palms.
Roll out flattened ball into a circular roti using a rolling pin. You can dust surface with some kuttu flour to prevent sticking.
Heat a non-stick tawa or griddle over medium heat. Place rolled roti on the tawa and cook for a minute.
Flip the roti and cook the other side for another minute or until it's fully cooked.
Remove cooked Kuttu Roti from the tawa and place it on a plate.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.