Kuttu ki Dahi ki Pakodi

Kuttu ki dahi ki pakodi is a very delicious and yummy recipe for vrat and fasts. To make this recipe, kuttu ki pakodi is made with kuttu flour and boiled potato then soaked in curd. This recipe is not only nutritious but mouthwatering too. This is an easy preparation and can be made in short time.

Kuttu flour is also known as buckwheat flour. This is consumed mainly in Hindu fasting days like Navratri, Janmashtami and Shivratri. This is extremely high in protein, fiber and good for heart patients. You can also make different recipes with Kuttu flour like poori, tikki, pakode, vada and bonda.

Kuttu ki pakodi are deep fried fritters that is made with crumbled boiled potato and kuttu flour. Then these pakodis are dipped in curd. In this fasting recipe, sendha namak is used instead of regular salt which is also known as rock salt. The addition of black pepper powder and green chilli gives it a hot and spicy flavor. It is so yummy and delicious that you can make any time even without fasting. Add some green coriander chutney and serve. If you prefer imli ki chutney in fasting food, add some chutney on the top of this kuttu ki dahi ki pakodi.

So try this unique recipe.

Course: Snacks
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 3

Ingredients:

1 cup Kuttu ka Atta (Buckwheat Flour)
2-3 medium potatoes
Sendha Namak to taste
2 Green Chilli Chopped
½ tsp. black pepper powder
Oil for frying
1 cup curd
1 tbsp. green coriander chutney

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 crumble. Keep aside.

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

Add crumbled potatoes and green chillies. Mix to coat well.
Heat oil for deep frying in a kadai or pan.
When the oil is hot, drop small pakodis in the oil and fry on medium heat till golden brown from both the sides.

Drain the pakodis on a plate and let it be cool.

Whisk curd in a bowl till smooth. Add sendha namak, black pepper powder and 1 cup water. Mix well.
Add pakodis in the curd and let it soak for 20-25 minutes.

You will notice that pakodi will soak some curd and curd will be thick.

Transfer some pakodi with curd in a serving bowl.
Pour some green chutney and serve.

Tips:

• You can sprinkle some bhuna jeera.
• If you prefer imli ki chutney in fasting food, pour some chutney over pakodis.
• You can garnish with chopped coriander leaves and pomegranate.

Check out other kuttu flour recipes:

Kuttu ke pakore        Kuttu ke french fries