vratka aloo paratha

Vrat ka paratha, also known as “fasting paratha,” is a type of Indian bread that is often made during religious fasting periods. It is typically made with a combination of flours such as singhare ka atta (water chestnut flour) or kuttu ka atta (buckwheat flour) and boiled or mashed potatoes. Spices such as rock salt, black pepper, and cumin may also be added to the dough. The paratha is then shallow-fried on a griddle with ghee or oil. Some people also make it with Sabudana (tapioca pearls) in it. It is typically consumed during the Hindu fasting days such as Navratri, Shivratri and Ekadashi.

Here is a recipe for Vrat ka Aloo Paratha:


  • 1 cup singhare ka atta (water chestnut flour) or kuttu ka atta (buckwheat flour)
  • 1 cup mashed boiled potatoes
  • 1 tsp cumin seeds
  • 1 tsp rock salt or sendha namak
  • 1/2 tsp black pepper powder
  • Ghee or oil for shallow frying


  1. In a mixing bowl, combine the flour, mashed potatoes, cumin seeds, salt, and pepper powder. Mix well to form a dough.
  2. Knead the dough for a few minutes until it becomes smooth and pliable.
  3. Divide the dough into 8-10 equal-sized balls.
  4. Roll out each ball into a circle, about 1/4 inch thick.
  5. Heat a griddle or tawa over medium heat.
  6. Place the rolled-out paratha on the griddle and cook for about 2 minutes on each side or until golden brown.
  7. Brush the paratha with ghee or oil and cook for another minute on each side.
  8. Repeat the process with the remaining dough.
  9. Serve the parathas hot with curd or chutney of your choice.

Note: You can also add some grated ginger, green chili, and coriander leaves for more flavor.






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