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Kuttu Ke Pakore

Kuttu ke pakore or pakode are deep fried pakoras (fritters) made with kuttu ka aata (buckwheat flour) and potatoes. This is a quick and easy recipe. These pakoras are full of taste and crunchiness. These delicious and mouthwatering pakoras are one of the most popular kuttu aata recipe for Navratri. It is specially made on fasting days like Navratra, Janmashtami or Shivratri. It is so crispy and delicious that you can make any time even without fasting. Kuttu ke pakode are also known as falahar.

If you're planning to have a fast during the auspicious festival of Navratri, then kuttu ke pakode are perfect for you. We use only kuttu and singhada flour on fasting day. You can make so many delicious dishes with kuttu flour like poori, paratha, tikki and vada. Kuttu flour (buckwheat flour) is a good source of fiber, and rich in minerals.

Kuttu pakoras are prepared with kuttu flour, sendha namak (Rock salt), green chilli and black pepper. There is no need to add so many spices in vrat food. The batter has to be thick like a pakoda batter. In this navratri recipe, sendha namak is used instead of regular salt which is also known as rock salt. If you are cooking on regular day, you may sprinkle some chaat over them.

You can serve the pakoras with coriander chutney and curd. You can eat them as a snack on regular days along with a hot cup of tea.

Kuttu Ke Pakore

Course: Snacks
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 3

Ingredients:

1 cup Kuttu ka aata (buckwheat flour)
2-3 medium sized potatoes, boiled
Sendha namak to taste
½ tsp. black pepper powder
2 green chillies, finely chopped
Oil for frying

Instructions:

Wash the potatoes well. Add with enough water in a pressure cooker. Boil on medium flame for 4-5 whistles or till they become soft.
Once potatoes cool down, peel and chop into four pieces.


In a bowl take kuttu ka atta. Add little water in intervals and keep on mixing till you get a thick batter.
Add black pepper powder and sendha namak. Mix properly.


Add chopped potatoes and green chillies. Mix to coat well.
Heat oil for deep frying in a kadai or pan.
When the oil is hot, carefully drop some pakoras in the oil and fry on medium heat until they are golden brown and crispy from both the sides.


Drain the kuttu pakoras on paper napkins to remove excess oil.



Serve with curd and coriander chutney.

Tips:

  • You can add some singhade ka atta (water chestnut flour).
  • You can increase or decrease the amount of green chilli according to your taste preference.
Check out other vrat recipes:

Vrat ke Aloo        Kuttu ke French Fries      Sabudana Vada

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