Kuttu Paratha Without Potato | Healthy Meal Recipe for Vrat & Navratri
Make soft and healthy Kuttu Paratha Without Potato using kuttu atta and lauki. This gluten-free Navratri vrat recipe is easy, nutritious, and perfect for fasting meals and breakfast.
Ingredients
For making Kuttu paratha dough
- 1 ¼ cup kuttu ka atta
- ½ cup grated lauki
- 1 finely grated carrot
- 2-3 tbsp chopped coriander leaves
- 1 green chilli
- ½ tsp jeera powder
- sendha namak as per taste
- ¼ tsp ginger powder
- ghee for shallow frying
For making masala dahi
- 1 katori dahi
- ¼ tsp jeera powder
- ¼ tsp chaat masala
- 1 pinch black pepper powder
Instructions
Step 1: Prepare the Dough
- First grate lauki and sqeeze extra water from it and keep it aside. In a mixing bowl, combine kuttu flour, grated lauki, carrot, green chilli, coriander leaves, cumin seeds powder, ginger powder, and sendha namak.
- Mix everything gently. The moisture from the grated lauki helps bind the flour naturally. Add a little water only if required and prepare a soft dough. If dough is sticky add little more kuttu atta.
Step 2: Shape the Paratha
- Since kuttu flour does not contain gluten, it can be difficult to roll. Place a sheet of butter paper, banana leaf, or plastic sheet on the countertop.
- Take a portion of dough and gently flatten it with your fingers into a round paratha shape. Make 3-4 holes on the paratha.
Step 3: Cook the Paratha
- Heat a tawa on medium flame. Carefully transfer the paratha onto the hot tawa. Cook for 2-3 minutes on each side.
- Apply a little ghee and roast until golden brown spots appear on both sides.
Step 4: Prepare MASALA Dahi
- Take fresh curd in a bowl , add jeera powder, chaat masala and black pepper powder and mix . Serve with bina aloo wala kuttu ka paratha.
Step 5 : Serve
- Serve hot with vrat wali masala dahi, peanut chutney, mint yogurt dip, or homemade fasting pickle.
Video
Notes
1. Use freshly grated lauki for natural moisture and binding.
2. Shape the paratha gently with your hands instead of using a rolling pin.
3. Cook on medium heat to prevent burning.
4. Apply ghee for better flavor and softness.
5. Serve immediately for the best taste and texture.