Recipe: Vrat ke aate ka paratha / Kuttu ke aate ki roti / Singhare ke atta ka aloo paratha

Aviary Photo_131496340823191204

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 8 Parathas


  • Vrat ka atta / Kuttu ka aata / Singhare ka aata (water chestnut flour): 1 ½ cup
  • Potato: 3 medium sized, boiled and mashed
  • Green chili: 1 small, finely chopped
  • Sendha namak / Rock Salt: 1 Teaspoon
  • Oil / ghee: 1 Teaspoon and as required to roast
  • Water: As required


  • Mix flour, salt and green chili in a bowl. Add mashed potato and knead a soft dough.
  • If required then only use water. Otherwise boiled and mashed potato should be enough to knead the dough. Using 1 teaspoon oil and knead the dough again.
  • Immediately divide the dough into 8 equal portions and roll into balls.
  • Roll each ball into 4-5-inch diameter circle using a rolling pin. Sprinkle little dry kuttu flour while rolling. Or, take the dough ball in hand and press between both palms to make a 4-5-inch diameter circle.
  • Heat tawa and place the rolled circle.
  • Flip it after 30 seconds.
  • Spread little oil / ghee.
  • Flip again after 30 seconds and spread little oil/ghee.
  • Roast both sides until evenly cooked with golden brown spots (not black). Roast in medium flame. Otherwise it would not be crispy.
  • Serve hot with Tomato chutney or Butter Potatoes butter potatoes.