Kuttu Paratha, a delicious and nutritious dish, has found its place in the hearts of Malaysians. Loved by locals and tourists alike, this dish is a testament to the rich culinary diversity of Malaysia.
History
The origins of Kuttu Paratha trace back to the Indian subcontinent, where it is traditionally consumed during fasting periods. However, it has been embraced by Malaysians and adapted to suit local taste preferences.
Ingredients
The primary ingredient of Kuttu Paratha is buckwheat flour, known as ‘kuttu’ in Hindi. This is combined with potatoes and a blend of spices to create a flavourful dough. The dough is then rolled out and cooked on a griddle until golden brown.
Preparation
Making Kuttu Paratha involves a simple process. The dough is prepared by mixing buckwheat flour, mashed potatoes, and spices. It is then divided into small portions, rolled out into a circular shape, and cooked on a hot griddle. The paratha is typically cooked until it turns crispy and golden brown on both sides.
Serving Suggestions
Kuttu Paratha can be served with a variety of accompaniments. It pairs well with spicy chutneys, refreshing raitas, or even a simple dollop of butter. In Malaysia, it is often enjoyed with local curries and pickles.
Conclusion
Kuttu Paratha is more than just a dish in Malaysia; it’s a celebration of cultural diversity and culinary innovation. Whether you’re a local or a tourist, this dish is a must-try. So why not give it a go and experience the flavours of Malaysia in your kitchen?
Article curated by Suwaytha Gopal
