Kuttu Ke Pakode (Savory Buckwheat Fritters)
Kuttu ke pakode are gluten free fritters made with potatoes, peanuts and kuttu ka aata. These savory buckwheat fritters are perfect for Hindu Navratri fasting days, Janamashtami, Shivratri or Ekadashi. Non deep fried version!
Ingredients
- 1 cup kuttu ka atta buckwheat flour
- 2 large potatoes boiled, peeled and cold
- 2 green chillies I use thai bird chillies, adjust to tolerance
- 3 tablespoon raw peanuts
- ½ teaspoon cumin seeds
- ¼ cup cilantro chopped
- 1 tablespoon lemon juice
- ¾ teaspoon sendha namak rick salt (adjust to taste)
- ¼ cup oil or ghee for frying
- ½ cup water or as needed
Instructions
Preparation
- Peel the potatoes and chop them into bite size pieces. Dont mash.
- Chop the cilantro and green chilies.
- Dry roast the raw peanuts in a small pan. let cool a bit, remove the skins if you wish and then crush coarsely using a mortar pestle.
Make the Pakoda Batter
- In a large bowl, add all the ingredients - kuttu, potatoes, cilantro, cumin, green chilies, sendha namak and peanuts. Mix well using a spoon so that all the vegetables are covered in flour.
- Add water slowly and make a thickish batter. The consistency of batter should be that you can drop it into small balls into hot oil with hands or a cookie scoop. It should not be runny, neither it should be too tight.
Fry in Paniyram Pan
- Heat up the pan. Once nicely hot (but not too hot), add 1 teaspoon oil or ghee to all the compartments/ sections of the pan.
- Using a spoon or cookie scoop, drop 1 tablespoon of batter into each section.
- Let cook & crisp for 3-4 minutes on one side and them flip to cook on other. Drain on a paper towel and serve.
Notes
The nutrition in this recipe is an estimation only.
Variations
- You can mix some boiled arbi(taro root) with the potatoes if you wish.
- Instead of buckwheat, use singhare ka atta (water chestnut) for the batter.
- Skip peanuts for a nut free version.
- Add 1-2 tablespoons of fresh or desiccated coconut to the batter if you wish.
- If you are making these pakodas for a teatime snack, add seasonings and spices like cumin, red chilli powder, chaat masala etc for flavor.
- Be mindful of the heat level while frying else the pakodas will absorb oil.
- Use a heavy kadai or pot for frying.
- Boil the potatoes few hours ahead and put them in the fridge. Cold potatoes won't get mashed in the batter.
- If the batter become wet, add 2-3 tablespoons of buckwheat flour and adjust salt and green chillies
- If the batter is looking dry, add extra water, slowly.
- Dont make too big pakodas else they will remain raw inside.
- I recommend using ghee while cooking them in panirayam pan for amazing taste. However, use plant based oil if you want to keep them vegan.
Nutrition
Calories: 331kcalCarbohydrates: 46gProtein: 8gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 23mgSodium: 423mgPotassium: 827mgFiber: 7gSugar: 3gVitamin A: 60IUVitamin C: 33mgCalcium: 36mgIron: 2mg
Tried this recipe?Let us know how it was!