Kuttu Ki Roti Recipe


Kuttu Atta or Buckwheat flour is a staple during Navratri fasting, for wheat and rice are not allowed to be eaten. During this fasting season, buckwheat flour is a necessary ingredient to make various dishes. Being gluten free, buckwheat flour is the alternative for people who cannot eat wheat, have wheat allergies or are wheat fasting. What’s more, buckwheat flour can even replace wheat flour in most of your recipes.


250 Gm Kuttu ka atta
125 Gm Potatoes boiled, peeled and mashed smooth
1 tsp rock salt
1/4 cup water to knead
2 Tbsp Ghee
as needed for dusting dry flour


  1. Take the Kuttu ka atta in a bowl and make a well in the centre. Add the potatoes and salt together and knead into stiff dough, with the water. The potato acts as a good binder. Add 1 tsp ghee to make a smooth dough, cover and set aside for 30 minutes. Take the dough and shape into equal, round, balls by smearing your hands with some ghee, if it is sticky.
  2. Dust the work area with some buckwheat flour and with a rolling pin, roll into a slightly thick disc. Roll out all the discs and keep ready.
  3. Heat a griddle and when it is hot slide a rolled disc onto it
  4. Flip it once one side is done. Lightly press the center with a kitchen napkin. Once roasted on both sides, remove from heat and place on a kitchen towel.
  5. Smear a little ghee on the roti.

    Serve hot with Baby Potato fry and Curry Leaves curd.


  • Let the dough rest for 30 minutes
  • Keep the roti a little thick