Kootoo ke Paranthe (fried buck wheat bread)

Ingredients

• Kootoo ka atta 2 cups  (240 g)
• Potatoes boiled, peeled and mashed smooth 1 large (125 g)
• Senda namak (rock salt) 1 tsp
• Water to knead
• Ghee for frying the paranthas
• Dry flour for dusting

Preparation

• Mix atta, potatoes and salt together and knead into a pliable dough, with the water. Cover and leave to rest, for at least 30 minutes.

• Break dough into 8 pieces, and shape each into round, smooth balls, using a dusting of the atta, if it sticks.

• Roll into rounds of 1/4 cm/1/8" thickness. You will have to roll by patting with the hand. If you want to roll with a rolling pin, increase the proportion of potatoes.

• Heat the tava, till very hot (a drop of water dropped over it, should sizzle and evaporate at once). Place one Parantha on to it, lower heat to medium, and when the edges start lifting slightly, make a trail of ghee along the outer edge of the parantha.

• When the under side is crisp and darker, smear ghee on the uncooked surface, increase the heat and turn the Parantha upside-down, and cook on the other side too. It is ready to be served when dark and crisp on both sides.