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Kuttu Ke Pakode (Buckwheat Flour Fritters)

Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.

Kuttu ke pakode

Kuttu ke pakode

About Kuttu Ke Pakode

During the traditional festival fasting in India, wheat flour is not allowed to be eaten. Other types of flours—for example, kuttu (buckwheat flour)—are allowed to be consumed during these periods.

These fritters are prepared with kuttu flour and potatoes. Very few spices are added to the recipe because it is a fasting food, but they still taste awesome.

Try them out and share your experience!

Cook Time

Prep timeCook timeReady inYields

10 min

50 min

1 hour

3 to 4 servings


  • 1 cup kuttu atta (buckwheat flour)
  • 2 raw potatoes, peeled, sliced, and kept in a bowl of water to prevent browning
  • 1/4 tsp black pepper powder
  • 1/2 tsp sendha namak (rock salt)
  • 1/2 tsp ginger paste
  • 1 chopped green chilli
  • 1 tbsp chopped hara dhania (cilantro)
  • 1 cup water


  1. In a mixing bowl, add the flour, black pepper powder, sendha namak, ginger paste, chopped green chilli, and chopped hara dhania. Mix well.
  2. Add water little by little and prepare a lump-free thick batter of the consistency shown in the video. Let the batter rest for 10 minutes.
  3. Heat oil in a kadhai (wok) on medium heat; then reduce the heat to low-medium. Dip each potato slice in the batter, coat well, and drop in the hot oil. Fry until the pakode are crisp and done.
  4. Serve the kuttu ke pakode with pudina and dhania (mint-coriander chutney).

© 2020 Rajan Singh Jolly