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    Whisk Affair » Recipes » Meal Type » Global Snacks/ Appetizers » Kuttu Ke Pakore (Vrat Ke Pakore, Buckwheat Flour Fritters)

    Published: Sep 29, 2021 | Last Updated On: Sep 30, 2021 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

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

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    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).

    Here are some more vrat recipes that you might like – Sabudana Khichdi, Sabudana Vada, Kuttu Poori, Vrat Wale Sookhe Aloo, Bhagar, Shengdana Amti, Makhana Namkeen, and Sabudana Kheer.

    Kuttu ke Pakode served on a plate.
    Jump to:
    • About This Recipe
    • Ingredients
    • How To Make Kuttu Ke Pakore
    • Frequently Asked Questions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About This Recipe

    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.

    Kuttu pakora is a delicious recipe made using buckwheat flour and it comes together in under 30 minutes using simple ingredients.

    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.

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

    Serve kuttu pakora with yogurt as buckwheat flour is considered warm in nature and yogurt (curd, dahi) helps to balance its heat. You can also serve these with phalahari chutney like coconut chutney, tamarind chutney, or green cilantro chutney.

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

    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 and is 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 in an instant pot.

    Others – You will also need cilantro (fresh coriander leaves), green chillies, vegetable oil for frying, and rock salt (sendha namak).

    You can use regular salt in place of sendha salt if you are not making the pakora for vrat.

    You can add some dried pomegranate seeds, black pepper powder, red chilli powder, cumin powder, etc to the batter for a taste change.

    How To Make Kuttu Ke Pakore

    Mix 1 cup kuttu atta, 1 cup rajgira atta, 2 cups boiled, peeled and grated potatoes, rock salt (sendha namak) to taste, 2 tablespoon chopped cilantro (coriander), and 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, then add some more flour and if it looks very thick, then add a few tablespoons of water.

    Water added to the bowl.
    Ready batter.

    Heat 4-5 cups of vegetable 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 medium-high heat until they are crispy and golden brown in color.

    Keep stirring 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 in color and crispy from 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 or coconut chutney or green chutney.

    Ready kuttu ke pakore.

    Frequently Asked Questions

    How to make kuttu pakora using raw potatoes?

    These pakoras can be made using raw potato slices just like how you make 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 the sides and then deep fry them until nicely browned and crisp. Serve hot!

    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

    • Poha Bhel is a healthy snack that you must try. It is easy to make, vegan and great to munch along with tea or coffee. Here is how to make it.
      Poha Bhel
    • Makhana Namkeen is a delicious snack that can be served at tea time or can be munched throughout the day. It is low fat, healthy, and gluten-free and can be served for vrat (Hindu fasting days) as well. Here is how to make it.
      Roasted Makhana Namkeen (Makhana Chivda)
    • Aloo Pakora (Potato Bajji) is a very popular Indian snack where thinly sliced potatoes are coated with a spiced chickpea flour batter and deep-fried until crispy. This 20 minutes snack is best enjoyed with green chutney and masala chai on the side. Try it!
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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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.

    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.
    5 from 1 vote
    Print Pin Rate
    Course: Snacks and Appetizer
    Cuisine: Indian
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 6 people
    Calories: 135kcal
    Author: Neha Mathur

    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
    • rock salt (sendha namak) (to taste)
    • 2 tablespoons chopped cilantro (coriander)
    • 2 teaspoons chopped green chilies
    • 4-5 cups vegetable 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 vegetable 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 medium-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

    https://www.youtube.com/watch?v=FbnepAXK4Ys

    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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      Recipe Rating




    1. Divya Shivaraman

      August 27, 2013 at 1:58 pm

      fresh and tempting pakodas

      Reply
    2. Manjula Bharath

      August 27, 2013 at 2:58 pm

      wow loving this delicious and inviting pakodas 🙂 lovely presentation dear 🙂

      Reply

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