Kuttu Ke Pakore is a crispy vegan and gluten-free snack recipe with potatoes and Kuttu ka aata. Try this kuttu aata pakora recipe for a delicious and filling snack to add to your Navratri Snack menu.
Specially made for Navratri fasting, these buckwheat fritters are wholesome, vegetarian and gluten-free snack. If you are looking for delicious kuttu recipe for Navratri with kuttu flour make these kuttu pakoras. These potatoes and buckwheat fritters are perfect.
I made this kuttu ke pakode for the first time and I just loved its crunchiness and mouthwatering taste. These deep-fried fritters were really soft from inside and crisp from outside with an irresistible nutty flavour to it.
These deep-fried fritters are one of the most popular recipes for Navratri. That is the reason these are also known as vrat wale pakode. Here is a step-by-step recipe to make them.
Kuttu pakora are also known as falahari pakora or Vrat ka pakora. You will need these ingredients for the recipe.
kuttu ka aata/Buckwheat flour:
Potatoes: I have used boiled and roughly mashed potatoes you can use raw potatoes as well but chop them finely in case you are using them.
Roasted peanuts: These add a nice crunch in pakora and make them filling.
Green chilies: Some people do not add red chilli when they make food for fasting. So green chillies for heat works great in this Fasting/ vrat pakora recipe.
Salt: In fast use of sendha namak is allowed. So instead of regular salt use sendha namak or rock salt.
Common Indian spices: Cumin powder, anardana/roasted pomegranate powder and coriander leaves.
Feel free to add or skip the spices that are permitted during fasting if you are making this for falahari dish.
Recipe Notes and Tips
- When you are making the batter for the pakoda, make sure that the batter is of thick consistency. If batter is thin batter then the pakoras will break or split while deep-frying.
- Instead of deep-frying the pakoras in oil, you can even fry them in ghee or that aromatic nutty flavor.
- I have cooked this Navratri recipe using sendha namak instead of regular salt. you can use regular salt if you are not making for navratri.
- You can also make the same recipe of vrat ke Pakode using singhara flour or amaranth flour. Both of these options are gluten-free as well.
What is Kuttu Aata / Buckwheat Flour
Kuttu aata in English is known as buckwheat flour. Buckwheat flour is a gluten-free flour. Buckwheat flour is a popular falahari ingredient. Other than these pakoras, You can make Chapati, flatbreads, pancakes, and pooris which buckwheat flour.
Buckwheat in Hindi is known as kuttu aata, you may have to find them by these names in local Indian store or any good health store.
This flour can be used to make a variety of recipes. With kuttu atta or buckwheat flour, you can make kuttu ki poori for Navratri. You can even try and make my other favorite Navratri recipes.
How to Serve Fritter/Pakora
Like my other recipes, I too have a special way of serving these pakoras so makes them incredibly delicious. For serving kuttu pakoras, squeeze fresh lime juice and alongside serve green chilies and coriander leaves. These give the pakoras just the right amount of tanginess and spice.
I had these pakoras with tea and green chutney chutney. You can even enjoy Kuttu Ke Pakode with coconut chutney, falahari green chutney.
More Such Recipes to Try
Kuttu Ke Pakode-Buckwheat savory Fritters
- 1 cup Buckwheat Flour
- 3-4 Boiled and Mashed Potatoes
- 2 green chilies chopped
- 1 teaspoon Anardana dry
- 2 tablespoon Roasted Peanuts
- ½ teaspoon Cumin powder
- Sendha namak as per taste
- Oil for Deep Frying
- Start with first roasting the peanuts. Heat a pan and add peanuts in it. Keep the heat to low and stir them once or twice while roasting them. Roast them for a minute and keep them aside.
- Crush them with a mortar and pestle and keep aside.
- Now, take potatoes and boil them. When the potatoes are visibly cold enough, peel the skin off and mash the potatoes and keep it aside.
- Now, take a mixing bowl and add buckwheat flour, mashed and boiled potatoes, chopped green chilies in it
- After that add dry pomegranate (anardana), crushed peanuts, cumin powder and sendha namak in the bowl.
- Mix all the ingredients and then add water to make a thick batter. Add water in batches to make idli like batter. Keep them aside.
- Now, heat oil in a kadhai and when the oil starts to smoke carefully shape small balls with your hands and pour the batter in the oil.
- Keep the heat from medium to low and deep fry the pakoras until they are crisp.
- Sprinkle some lime juice on top with fried green chilies and coriander leaves and serve hot with tamarind chutney.
How To Make Kuttu Ke Pakode - Stepwise method
To make the recipe, start with roasting the peanuts first. Heat a pan and add peanuts in it. Keep the heat to low and roast them for a minute. Crush roasted peanuts roughly with a mortar and pestle. Keep the peanuts aside.
Now, in a mixing bowl add buckwheat flour, green chili and pomegranate seeds.
Then add crushed peanuts and boiled potatoes in the bowl.
After the boiled and mashed potatoes add cumin powder, salt to taste (sendha namak) and mix well.
Mix all the ingredients and then add water to make a thick batter. Add water in batches to make idli like batter. After that, keep the batter aside and heat oil/ghee in a kadhai.
When the oil starts to smoke carefully shape small balls with your hands and drop the batter gently in hot oil. Deep fry the pakoras until they are crisp and serve hot.