Kuttu Ke Pakode (Buckwheat Potato Fritters)

Kuttu ke pakode are delicious, crunchy savory fritters made with kuttu (buckwheat) flour, potatoes, green chillies & few spices. They are vegan, gluten free, can be enjoyed during Navratri (Hindu fasting) or otherwise also as snack with yogurt, dips or chutney.

They are super simple to make and can be cooked on stovetop or in air fryer for healthier low-oil version. With just few basic ingredients, they hardly take 15 minutes of time and are great for quick snacking or can be made part of ‘vrat ki thali’ for a complete meal.

The kuttu aloo pakora recipe shared here is:

• Gluten free
• Vegan / Vegetarian
• Easy & quick to make
• Can be deep fried or air fried
• Perfect for Navratri or other Hindu fasting days like Ekadashi or Shivratri.

Kuttu Pakoda Ingredients:

Kuttu Atta: Also known as buckwheat in english, kuttu grains are basically seeds obtained from flowering plant in knotweed family Polygonaceae. It has earthy & nutty flavour and its flour, which is gluten free, is especially consumed in India during Navratri vrat (Hindu fasting).

Kuttu flour can be used in variety of recipes like pakode (fritters), cheela (pancaked), paratha (flatbread) or poori. It is rich in fiber, antioxidants & contains minerals like manganese, magnesium, copper etc.  You can easily find it in local grocery stores or make it at home by grinding husked buckwheat groats.

Potatoes: We will use boiled chopped potatoes to make pakore. Uncooked potatoes can also be used but as they take longer to cook I prefer to use cooked ones. Here they have been cut into bite sized pieces but you can even cut them in wedges or discs.

Spices: As very few spices are used during vrat, I have used only sendha namak (rock salt) and red chilli powder. Some people don’t even consume red chilli powder during fasting, so you can skip it or use crushed black pepper instead.

Green Chillies & Coriander: The chillies add spiciness and coriander or cilantro adds fresh herby flavour. Instead of coriander, you can add curry leaves too.

Serving Suggestion:

It is often recommended by elders in my family to consume curd or yogurt with any dish made with kuttu as it is known to be warm in nature and the cooling properties of  yogurt helps in balancing it. Apart from it, to enhance the taste you can enjoy it with spicy coriander mint chutney, dates or imli chutney.

More vrat recipes:

• Sabudana Vada
• Samak Rice Cutlet
• Sabudana Khichdi
• Samak Rice Pulao (Khichdi)
• Singhare ke Aate Ka Cheela

Ingredients: (3-4 servings)

• Buckwheat or Kuttu Flour- (1+1/2) cups
• Potatoes (boiled)- 4 medium (~400 gms)
• Green chillies (deseeded & chopped)- 2
• Coriander or Cilantro (chopped)- 2 to 3 tbsp
• Cumin seeds (Jeera)- 1/2 tsp
• Water- 1 cup (as required)
• Rock salt (Sendha namak)- 1 tsp (to taste)
• Red Chilli Powder- 1/2 tsp
• Oil- For cooking

Directions:

Step 1:
Take kuttu or buckwheat flour in a mixing bowl. Add green chillies, salt, red chilli powder, cumin & chopped coriander it.

Gradually add water while mixing continuously to form a thick but lump-free batter. (The quantity of water may vary depending on the coarseness of the flour. I have used roughly 1 cup + 1 tbsp here.)

Step 2:
Chop boiled potatoes to into small bite size pieces.

Step 3:
Add these potatoes to the kuttu batter. Mix well so that all potatoes pieces are coated by it. It is fine if some potatoes pieces get broken or mashed while mixing.

Step 4:
Heat oil in a pan or kadhai. Using your hand or spoon, carefully transfer spoonful of mixture one by one in hot oil. Fry on medium to high flame. Flip them after 2-3 minutes and fry till they are golden brown from all sides.

Step 5:
Using a slotted spoon remove the fritters from pan and transfer on kitchen tissue paper to get rid of any excess oil.

Garnish them with chopped coriander and enjoy hot-crunchy kuttu pakode with yogurt (curd), coriander chutney or tamarind chutney.

Storage & Reheating: Though these pakode taste best when fresh & hot but if there are any leftovers you can store them in fridge in an airtight container. To reheat, either flash fry (frying at high temp for 1-2 minutes) or air fry.

Tips:

1. Always fry pakode on medium to high flame. If the flame is low, the oil will cool down and as a result they may absorb oily & not become crunchy.
2. Never over-crowd the pan or kadhai when you are frying pakode for even cooking. If you are using small vessel, make them in batches.
3. You can add chopped spinach or paneer to the batter to make the fritters nutritious & filling.

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(P.S: The recipe was updated with additional tips and better images on 6 Oct’ 2024.)

If you try this kuttu aloo pakora recipe & share pics on social media, then don’t forget to tag on Facebook, Instagram or use #kuchpakrahahai.

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(3 votes, average: 5.00 out of 5)

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