Embrace the joy of festival with “kuttu ke pakore” (Buckwheat Fritters) (6 of 9)


Hello! Greetings on the auspicious occasion of Durga Ashtami! 🙂 All types of Pakore or fritters are popular in India especially during rainy season and winters. Actually its hard to resist making fritters or pakore along with spicy green chutney and chai when it rains! Making pakoras in monsoon has become a culture in India. 🙂

Here comes the deep fried “Buckwheat fritters or kuttu ke pakore”. They are very crispy and make for a perfect snack during fast or navratri.

Cuisine: Indian   Course: Snacks    Preparation time : 5 min    Cook time: 10 min   Serving: 4-5

Health Perks: Buckwheat contains all nine essential amino acids, which builds protein are our body.  It is also rich in fiber, antioxidants.  Eating buckwheat regularly may help improve cardiovascular health and also assist in regulating blood sugar.

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INGREDIENTS AND INITIAL PREPARATION FOR 9-10 Breads:

  • 200 Gram Kuttu ka atta (Buckwheat)
  • 1-2 Potato , boiled and mashed
  • Water, to mix
  • 5=6 strand Cilantro
  • 2-3 Green chilli
  • Rock salt (you may use regular salt if you are not fasting)
  • 1 tsp Cumin seeds and powder
  • Black pepper, to sprinkle
  • Ghee or oil, for deep frying

RECIPE IN A NUTSHELL:-

Making batter for fritters: Take buckwheat flour, boiled potato, rock salt, chopped green chillies, chopped coriander leaves, cumin seeds or powder and a spoon of oil. Mix them well. Add little water to the mixture, make sure that the batter does not become runny. At this stage, they are ready for frying.

Frying fritters: Take a spoonful of batter, drop into the heated frying pan filled with oil and fry fritters till they become crisp and golden brown in color. F0E13CC5-B341-4216-9F0F-8A65B618F46B

STEP BY STEP RECIPE WITH PHOTOS:-

  1. In a medium bowl, take buckwheat flour, boiled potato, rock salt, chopped green chilies, cumin seeds or powder, blackpepper and a spoon of oil. Mix them well.
  2. Add little water and make sure that the batter is not runny.
  3. Heat oil in a frying pan on medium heat. Drop 7-8 spoonful of batter into the hot oil and fry them until they become golden brown in color. 

     

  4. Drain on paper towels and serve hot Kuttu pakoras with green chutney. You can also serve it with fresh yogurt.351CF7CB-0214-41F6-81ED-79901994D30E

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Sharing is caring:

  • Buckwheat is popularly known as kuttu ka atta in India which is used during Navratri for making breads, fritters etc.
  • You may add onion in the batter if you are not fasting.
  • You can also use water chestnut flour (singhara flour) instead of kuttu flour for these pakaudis. Water chestnut is also eaten during fasts.

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