How to make Kootoo Ke Aate Ke Parathe - Soft and luscious mouth watering parathas.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Kootoo Ka Atta (कुट्टु का आटा), Potatoes (आलू)

Cuisine : Rajasthani

Course : Breads

Kootoo Ke Aate Ke Parathe Recipe Card

Kootoo Ke Aate Ke Parathe

Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

For more recipes related to Kootoo Ke Aate Ke Parathe checkout Kootoo Ke Aate Ki Puri. You can also find more Breads recipes like Rava toast, Shortbread Cookies, Garlic Bread Skewers With Cheese And Herb Dip , Herbed Bread.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kootoo Ke Aate Ke Parathe Recipe

  • Kootoo Ka Atta 2 cups + for dusting

  • Potatoes to taste

  • Potato 1 large

  • Cumin seeds 1 tablespoon

  • Ghee to fry


Step 1

Sieve flour with salt. Wash and boil potato till done. Cool, peel and mash. Dry roast cumin seeds and grind to a coarse powder. Combine flour, potato, cumin powder and salt and knead to a semi-soft dough using water as required.

Step 2

Divide dough into equal portions and shape into balls. Roll out each ball into six-inch diameter disc using a rolling pin. Fold the disc in half, smear a little ghee, sprinkle a little flour and fold it again into a triangle.

Step 3

Using a rolling pin, roll again to make triangle shaped parantha. Heat a tawa. Place the parantha on it. Turn over once and spread some ghee around it. Turn over again and spread a little more ghee on the other side.

Step 4

Cook till both sides are well cooked. Serve hot with fresh yogurt