Kuttu Ke Pakore

5 from 3 votes

Kuttu Ke Pakore (Vrat Ke Pakode, Buckwheat Flour Fritters) is a delicious deep-fried snack made for vrat (Hindu fasting) days. Serve these with a tangy mint coriander chutney and plain yogurt for a hearty meal (vegan, gluten-free).

Kuttu ke Pakode served on a plate.
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About Kuttu Ke Pakore

Kuttu Ke Pakore (Vrat Ke Pakore, Falahari Pakora, Buckwheat Flour Fritters) is a deep-fried snack made using kuttu aata (buckwheat flour), rajgira atta (amaranth flour), and a few other ingredients.

Kuttu or Buckwheat is a great source of carbohydrates and dietary fibers. It is also rich in minerals and vitamins and is a great grain to include in our diet.

These vrat ke pakore are gluten-free, vegan, and vegetarian; the recipe can be easily halved, doubled, and tripled.

You can also air fry or shallow fry the pakoras instead of deep frying them; however, they taste best when deep-fried.

Here are some more vrat recipes that you might like

Ingredients

Kuttu ke Pakore Ingredients.

Kuttu Atta – Kuttu is called 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 called amaranth in English. It is also a gluten-free grain available in Indian grocery stores or online.

You can replace rajgira flour with water chestnut flour.

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.

For a taste change, you can add dried pomegranate seeds, black pepper powder, red chili powder, cumin powder, etc., to the batter.

How To Make Kuttu Ke Pakore

Mix

  • 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

in a large mixing bowl.

All the ingredients added to a bowl.

Add water slowly (approx ¾ cup) and mix to make a pakoda-like thick batter.

The consistency of the batter should be very thick and droppable. It should be like that of mashed potatoes.

Note – The batter to fry the pakoda should be of the right consistency. If it looks too thin, add some more flour; if it looks very thick, add a few tablespoons of water.

Water added to the bowl.
Ready batter.

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 on high heat until crispy and golden brown.

Stir at regular intervals while frying for even frying.

Small pakoda dropped in hot oil.

Note – Fry the pakoras in 3-4 batches, and do not overload 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.

Pakoda frying in hot oil.

Drain the pakora on a plate lined with kitchen tissue.

Serve these deep-fried fritters hot with plain yogurt, coconut chutney, or green chutney.

Ready kuttu ke pakore.

Frequently Asked Questions

How do I make kuttu pakora using raw potatoes?

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 cut them into thin slices. 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 from all sides and deep fry them until they are nicely browned and crisp. Serve hot!

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.

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 chutney, such as coconut chutney, tamarind chutney, or green chutney.

Storage Suggestions

These kuttu pakoras taste best when made fresh.

Make the batter just before frying the pakora.

If you have leftover pakora, then reheat them in an air fryer.

You Might Also Like

Kuttu ke Pakode is a delicious deep-fried snack made for vrat (Hindu fasting) days. Serve these with a tangy mint coriander chutney and plain yogurt for a hearty meal.
5 from 3 votes

Kuttu Ke Pakore Recipe (Vrat Ke Pakode, Buckwheat Flour Fritters)

Kuttu Ke Pakore (Vrat Ke Pakode, Buckwheat Flour Fritters) is a delicious deep-fried snack made for vrat (Hindu fasting) days. Serve these with a tangy mint coriander chutney and plain yogurt for a hearty meal.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6 people

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
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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.
  • Note – The batter to fry the pakoda should be of the right consistency. If it looks too thin, then add some more flour and if it looks very thick, then add a few tablespoons of water.
  • 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.

Video

YouTube video

Notes

Fry the pakoras in 3-4 batches and do not overload the pan. Kuttu Pakora are perfectly cooked when they are dark brown in color and crispy from outside. They won’t taste good if not fried properly.

Nutrition

Calories: 135kcal, Carbohydrates: 28g, Protein: 5g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 16mg, Potassium: 231mg, Fiber: 4g, Sugar: 1g, Vitamin A: 9IU, Vitamin C: 1mg, Calcium: 16mg, Iron: 2mg
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