Kuttu Ke Pakore Recipe (Buckwheat Fritters)

What is Kuttu Ke Pakore?

Kuttu ke pakore are fritters made using kuttu ka atta (buckwheat flour).

These pakoras are typically prepared by mixing grated boiled potatoes with buckwheat flour and rajgira flour, then deep-frying until dark brown and crunchy.

These fasting-friendly pakoras are lightly seasoned with ingredients allowed during vrat, such as green chilies, rock salt (sendha namak), and cilantro.

Kuttu ke pakore have a crisp exterior and a soft, flavorful center, making them a comforting snack or tea-time treat during fasting days. They are often served hot with vrat-friendly chutneys or yogurt and are loved for their earthy flavor, satisfying texture, and simple preparation.

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

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 teaspoons rock salt (sendha namak)
• 2 tablespoons chopped cilantro
• 2 teaspoons chopped green chilies

Step 2: Add water slowly (about ¾ cup) and mix until a batter forms. You want a batter that is thick enough to hold its shape on a spoon but not as stiff as dough. Think of pancake batter consistency.

Cover the bowl and let the batter rest for about 5 minutes. This helps the kuttu atta absorb moisture evenly, giving you crispier pakoras.

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: Pour 4-5 cups of ghee or oil into a heavy-bottomed kadai. Heat it on medium-high flame until it reaches about 170–180°C (340–356°F). To test, drop a tiny piece of batter in; it should rise to the top within 3-4 seconds.

When the oil is hot, drop small pakoras with your fingers or a small spoon, and fry until crispy and dark brown. Stir at regular intervals while frying to ensure even cooking.

Fry the pakoras in 3-4 batches and do not overcrowd the pan.

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.

Variations

• Kuttu paneer pakora: Add ½ cup of crumbled paneer to the batter.
• Kuttu palak pakora: Mix in ¼ cup of finely chopped spinach for color and nutrition.
• Kuttu pakora chaat: Top the pakoras with sweetened yogurt, green chutney, and a sprinkle of rock salt for an instant chaat.
• Air-fried version: Drop small pakoras using a spoon or your fingers into the air fryer basket in a single layer. Brush lightly with ghee and air-fry at 180°C (356°F) for 12 minutes, flipping once. Less oily, still crispy.
• Shallow-fried version: Heat a non-stick pan. Drop spoonfuls of batter and gently flatten them. Drizzle with oil and cook on medium flame until crisp on both sides.

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 plain yogurt (curd, dahi). Buckwheat flour is considered warm, and yogurt helps to balance its heat.

You can also serve these with falahari chutneys, such as coconut, tamarind, or green chutneys.

Storage Suggestions

You can store leftover pakoras in an airtight container in the fridge for up to 2 days. Beyond that, they turn soft and lose their character.

Reheat in an air fryer at 180°C (356°F) for 3–4 minutes, or on a hot tawa with a few drops of ghee until crisp again. Skip the microwave; it makes them rubbery.

I do not recommend freezing kuttu pakoras. Buckwheat batter does not hold up well to thawing.

I also do not recommend storing the batter. Kuttu flour gets watery if left too long, and the pakoras turn soggy. Make the batter fresh, fry, and eat.