Kuttu Ke Pakore Recipe (Buckwheat Fritters)
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Kuttu Ke Pakore (also known as Vrat Ke Pakore, Falahari Pakora, or Buckwheat Fritters) is a deep-fried snack made with kuttu aata (buckwheat flour), rajgira atta (amaranth flour), boiled potatoes, cilantro, and green chilies. These are made especially for the vrat days (Hindu fasting).
You can also air-fry or shallow-fry the pakoras instead of deep-frying them; however, they taste best when deep-fried. Serve these with a tangy mint coriander chutney and plain yogurt for a hearty meal.
Table of Contents
Mohit and I don’t do vrat, but we both love vrat food. On fasting days like Shivratri, Navratri, or Janamashtami, we prepare vrat ka khana and enjoy it. These kuttu ke pakore are a must-have alongside Creamy Makhana Kheer, Sabudana Khichdi, and Vrat Wale Sookhe Aloo. I also learned to make Bhagar and Shengdana Amti from my help. So these will be regular as well.
Why You’ll Love This Family Favorite Recipe!
- lightly nutty, with the earthy flavor of buckwheat flour and the warmth of Indian spices.
- Perfect for vrat (Hindu fasting), made with kuttu ka atta and simple vrat-friendly spices.
- Crispy on the outside, soft inside, and naturally gluten-free and vegan.
- Comes together quickly with just a few ingredients.
- Delicious with chutney or curd and great for snacking during festivals or tea time.
Ingredients
- Kuttu Atta – Kuttu is also known as buckwheat in English. It is a gluten-free grain and is used to make Hindu vrat recipes. You will find kuttu ka atta (kuttu flour, buckwheat flour) in any Indian grocery store or online.
- Rajgira Atta – Rajgira is also known as amaranth in English. It is also a gluten-free grain available in Indian grocery stores or online. I make a delicious Rajgira Halwa using this flour. Do give it a try too. You can replace rajgira flour with water chestnut flour (singhade ka atta).
- Boiled Potatoes – Boiled and mashed potatoes help to bind the flour. You can boil them in a traditional pressure cooker or an Instant Pot.
- Others – You will also need cilantro (fresh coriander leaves), green chilies, oil for frying, and rock salt (sendha namak). You can use regular salt instead of sendha salt if you are not making the pakora for vrat.
To change the flavor, you can add dried pomegranate seeds, black pepper powder, red chili powder, roasted cumin powder, and other spices to the batter.
How To Make Kuttu Pakora
Step 1: Mix the following ingredients in a large mixing bowl.
- 1 cup kuttu atta
- 1 cup rajgira atta
- 2 cups boiled, peeled, and grated potatoes
- 2 teaspoon rock salt (sendha namak)
- 2 tablespoon chopped cilantro
- 2 teaspoon chopped green chilies
Step 2: Add water slowly (about ¾ cup) and mix until a thick, pakoda-like batter forms. The batter should be very thick and droppable. It should be similar to mashed potatoes.
The batter used to fry the pakoda should have the right consistency. If it appears too thin, add more flour; if it seems very thick, add a few tablespoons of water.
Step 3: Heat 4-5 cups of oil in a non-stick pan over high heat. When the oil is hot, drop small pakoras using your fingers or a small spoon, and fry them on high heat until they are crispy and golden brown. Stir at regular intervals while frying to ensure even cooking.
Fry the pakoras in 3-4 batches and do not overcrowd the pan. Kuttu Pakora are perfectly cooked when they are dark brown and crispy from the outside. They won’t taste good if not fried properly.
Step 4: Drain the pakora on a plate lined with kitchen tissue. Serve these deep-fried fritters hot with plain yogurt, coconut chutney, or green chutney.
Kuttu Ke Pakore FAQs
These pakoras can be made using raw potato slices, just like the classic Aloo Pakora. The gram flour is replaced with a mix of kuttu flour and amaranth flour, and the rest of the recipe remains the same.
Peel the potatoes and thinly slice them. Mix the batter ingredients in one bowl. Add water and make a thick batter. Now dip the potato slices in the batter to coat them evenly on all sides, and deep-fry them until they are nicely browned and crisp. Serve hot!
These kuttu pakoras taste best when made fresh. Make the batter just before frying the pakora.
However, if you have leftover pakoras, you can store them in a container at room temperature for up to a day. Reheat them in an air fryer until crispy, then serve.
Serving Suggestions
These falahari pakoras are specially made for vrat (Hindu fasting days) on Indian festivals like Navratri, Shivratri, or Ekadashi.
You can also make these delicious buckwheat fritters on regular days as well for tea-time snacking with a cup of Masala Chai.
Serve kuttu pakora with yogurt. Buckwheat flour is considered warm, and yogurt (curd, dahi) helps to balance its heat.
You can also serve these with phalahari chutneys, such as coconut, tamarind, or green chutneys.
Other Vrat Recipes We Recommend
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Kuttu Ke Pakore Recipe (Buckwheat Fritters)
Ingredients
- 1 cup kuttu atta (buckwheat flour)
- 1 cup rajgira atta (amaranth flour) (or singhara atta (water chestnut flour))
- 2 cups boiled, peeled, and grated potatoes
- 2 teaspoons rock salt (sendha namak) (or to taste)
- 2 tablespoons chopped cilantro (fresh coriander leaves)
- 2 teaspoons chopped green chilies
- 4-5 cups oil for frying
Instructions
- Mix kuttu atta, rajgira atta, potatoes, rock salt, cilantro, and green chilies in a large mixing bowl.
- Add water slowly (approx ¾ cup) and mix to make a thick pakoda-like batter.
- The consistency of the batter should be very thick and droppable. It should be like that of mashed potatoes.
- Heat oil in a non-stick pan over high heat.
- When the oil is hot, drop small pakoda in the oil using your fingers or a small spoon and fry on high heat until they are crispy and golden brown in color. Keep stirring while frying at regular intervals for even frying.
- Drain the pakora on a plate lined with kitchen tissue.
- Serve hot with plain yogurt or coriander chutney.
wow loving this delicious and inviting pakodas 🙂 lovely presentation dear 🙂
fresh and tempting pakodas