Buckwheat Fritters

Navratras are incomplete without Kuttu Fritters. Popularly known as Vrat ke Pakore, made with buckwheat flour and potatoes, these
delightful pakoras are full of taste and flavours. Add some green chillies and coriander leaves to give that extra edge to your pakora recipe. If you’re planning to observe a fast during the auspicious festival of Navratri, then this vrat recipe is perfect for you. In this navratri recipe, sendha namak/ rock salt is used instead of regular table salt.

Kuttu, known as buckwheat is a good source of carbohydrate and is rich in minerals, vitamins, and dietary fibers.Kuttu Ke Pakore can be relished perfectly as gluten free snack bites.

We can also use water chestnut flour (singhara flour) instead of kuttu flour for these pakoras. Water chestnut is also eaten for fasting.Chestnut flour is more readily available in any Asian or Indian stores compared to Kuttu.

Buckwheat Fritters

Pooja Yadav

Navratras are incomplete without Kuttu Ke Pakore. Made with buckwheat flour and potatoes, these

delightful pakoras are full of taste and flavours. Add some green chillies and coriander leaves to give that extra edge to your pakora recipe. If you're planning to observe a fast during the auspicious festival of Navratri, then this vrat recipe is perfect for you. In this navratri recipe, sendha namak/ rock salt is used instead of regular table salt.

Kuttu, known as buckwheat is a good source of carbohydrate and is rich in minerals, vitamins, and dietary fibers.Kuttu Ke Pakore can be relished perfectly as gluten free snack bites.

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Snack

Cuisine Indian

Servings 3

Equipment

• Kadhai, a heavy bottom Indian style wok for frying fritters

Ingredients

  

• 3-4 potatoes medium
• 5 -6 tbsp Kuttu flour
• 1-2 green chili chopped/ as per taste
• Few strings of fresh coriander/ dhania patta coarsely chopped
• Approx ¾ to 1 cup water or as required
• Clarified butter /Ghee or Oil for deep or shallow frying
• Rock salt or sendha namak as required

Instructions

 

• Wash, remove the stem and finely chop the green chilies. Wash and coarsely chop the coriander.
• Peel, wash and dice the potatoes.
• In a bowl take diced potatoes, rock salt, chopped green chilies, coriander and Kuttu flour, and mix well. Do not leave the prepared batter for long, as it becomes soggy and runny soon.
• Now add a little water and mix well again. Potatoes should be coated/covered with the batter.
• This batter should be free flowing and it should neither be too thin nor too thick.Add a little water at a time to make sure that the batter is of correct consistency as we need a potato purée like consistency.
• Heat clarified butter/ghee/oil in a frying pan on medium heat. Pour a spoon full of batter into the oil, pour 7-8 pakoras, and fry on medium heat until they are crispy reddish brown in color. It takes about 8-10 minutes to fry each round.I prefer to make small size pakora's otherwise they will not become crisp, if you love crunchiness in each bite.
• Repeat the same until the batter is all used. Drain on absorbent paper towel
• Serve hot and relish the vrat pakora