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Kuttu Ke Pakode (Buckwheat Flour Fritters)

Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favorite recipes with his online readers.

Kuttu Ke Pakode

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

Ingredients

  • 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

Instructions

  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).

Kuttu Ke Pakode (Buckwheat Flour Fritters)

© 2020 Rajan Singh Jolly

Comments

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 31, 2020:

Thanks for the visit, Devika.

Devika Primić from Dubrovnik, Croatia on October 29, 2020:

I like the idea to snack on these delicious treats.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 28, 2020:

Yes, at night only and only specific foods can be eaten. Thank you, Flourish.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 28, 2020:

Thank you, Doris.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 28, 2020:

You are welcome anytime, Pamela. Thank you.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 28, 2020:

I am sure you will like them, Peggy. Thank you.

FlourishAnyway from USA on October 28, 2020:

I didn’t know food is allowed at all during fasting periods. Interesting! (Or does this refer to nighttime?)

Doris James MizBejabbers from Beautiful South on October 28, 2020:

Mmmm, that looks so good, and so simple, too.

Pamela Oglesby from Sunny Florida on October 28, 2020:

I have never used buckwheat flour, but the ingreadients sound very interesting. I think I would love to try these fritters. I need a trip to India to try all the delicious food you write about, Rajan.

Peggy Woods from Houston, Texas on October 28, 2020:

We have some buckwheat flour in our house and potatoes. I may give your recipe a try. Thanks!