Kuttu Ke Pakode is a falahari and delicious dish made with buckwheat flour or kuttu flour. Specially made for Navratri fasting, these buckwheat fritters are wholesome and gluten-free . If you are looking for delicious fasting dish the kuttu pakora or buckwheat fritters are perfect fasting dish.
These deep-fried fritters are one of the most popular kuttu aata recipes for Navratri. I have cooked this Navratri recipe using sendha namak instead of regular salt. Here is a step-by-step recipe prep of how to make Vrat wale pakode.
You can also make the same recipe of vrat ke Pakode using singhara flour. Kuttu aata in English is known as buckwheat flour. So, if you are looking for buckwheat flour recipes this one makes a great snack.
Is Buckwheat gluten free?
Many times I am asked this question Is Buckwheat glutenfree? Yes, buckwheat is a glutenfree flour. Other than this pakoda, You can make Chapati, flatbreads, pancakes, and pooris which buckwheat flour. As I wrote earlier Buckwheat in Hindi is known as Kuttu ka aata.
Buckwheat in Hindi is actually kuttu aata, you may have to find them by these names on a local store.
Kuttu pakora are also known as falahari pakora or Vrat ka pakora. Ingredients required are kuttu ka aata, mashed potatoes, roasted peanuts, green chilies, and few common Indian spices.
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 flavor to it.
Since buckwheat is gluten-free flour you can make them during fasting or vrat. Buckwheat flour is popular falahari ingredient . I have used buckwheat flour while making Kuttu Ke pakode you can substitute them with water chestnut flour or singhara flour or amaranth flour too.
Like my other recipes, I too have a special way of serving these pakoras so makes them incredibly delicious. So, when you are serving the pakoras, make sure to squeeze some lime juice and garnish it with fried green chilies and coriander leaves. Try this and Thank ma later if you are already not serving these pakoras like this These give the pakoras just the right amount of tanginess and spice.
I had these pakoras with tea and tamarind chutney. You can even enjoy Kuttu Ke Pakode with coconut chutney, falahari chutney or sweet aam papad chutney.
For these pakoras on a regular day, you can even sprinkle some chaat masala on it and eat with tomato ketchup.
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 Make Kuttu Ke Pakode
Also, while making the pakora batter make sure to the batter is thick. The consistency of the batter should be close to your regular idli batter. If you make these kuttu pakoras in a thin batter (like your everyday pakora) then the pakoras will break or split while deep-frying.
I have deep-fried the pakoras in oil, you can even fry them in ghee or that aromatic nutty flavor. You can make Sabudana ke pakode too.
Recipe Tips- Kuttu Ke Pakode
- When you are making the batter for the pakoda, make sure that the batter is of thick consistency.
- I have used sendha namak, you can use regular salt if you are not making for navratri.
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.
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Kuttu Ke Pakode-Buckwheat savory Fritters
Kuttu Ke pakode is a deliciously tasty and crispy snack made with buckwheat flour. Make them during the festival of Navratri or serve them to your guest with tea and tamarind chutney.
- 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.