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.
Here are some more vrat recipes that you might like – Vrat Wale Sookhe Aloo, Bhagar, Shengdana Amti, Makhana Namkeen, and Sabudana Kheer.
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About This Recipe
Kuttu Ke Pakode is a deep-fried snack made using kuttu aata (buckwheat flour), rajgira atta (amaranth flour), and a few other ingredients.
It is specially made for vrat (Hindu fasting) days like Navratri, Shivratri, or Ekadashi. These fritters are so delicious, I make them on regular days as well for my tea time snacking.
Kuttu ke pakore are made using very few simple ingredients and comes together in under 30 minutes.
These vrat ke pakore are gluten-free, vegan, and vegetarian and the recipe can be easily halved, doubled, and tripled.
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 it 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 – Potatoes helps to bind the flour. You can boil them in a traditional pressure cooker or in an instant pot.
Others – You will also need cilantro (coriander), green chilies, vegetable oil for frying, and rock salt (sendha namak). You can use regular salt if you are not making the pakora for vrat.
How To Make Kuttu Ke Pakode
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.
Add water slowly (approx ¾ cup) and mix to make a thick pakoda-like 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 while frying at regular intervals for even frying.
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.
Drain the pakora on a plate lined with kitchen tissue.
Serve hot with plain yogurt or coriander chutney.
Storage Suggestions
These pakodas 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.
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Recipe Card
Kuttu ke Pakode
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
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.
- 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.
