Kuttu ki Pakodi

A very crispy and delicious buckwheat flour fritters aka kuttu ki pakodi made with boiled potatoes and buckwheat flour.

What is Kuttu/buckwheat flour?

Kuttu/ buckwheat flour is a gluten-free grain flour mostly used in cooking fasting dishes in India. Nowadays people with gluten allergy started consuming it too. In fact, knowing the health benefits, the presence of minerals and protein it’s getting quite popular.

I use Kuttu flour extensively during my Navratri fasting days and have a few dishes on my blog using the same. Just like Kuttu ki Roti, Kuttu Halwa there are many more recipes to explore. Do have a look when you get time.

Basic Ingredients for Kuttu Pakodi

The basic ingredients to make Kuttu ke pakodi are lsited below.

• Firstly, Buckwheat flour-Do not use old buckwheat flour as it may have turned bad and smell too.
• Potatoes, Boiled and mashed salad potatoes are just perfect to use in the recipe.
• Coriander and green chilli-They add a very nice flavor and spice in the pakoda.
• Ginger-Helps in aiding the digestion of buckwheat flour.
• Spices-Only salt, chilli, and garam masala, the minimal spices are used in the recipe.

How to make Kuttu Pakoda?

This is one of the easiest pakoda recipe ever! You just need to take all ingredients in a mixing bowl except oil and mix well. Next, heat oil in a wok and drop small spoonfuls of pakoda and deep fry until golden and crispy from both sides.

Drain the pakoda on paper towel and serve right away.

Serving Suggestions

I prefer serving kuttu pakoda with mint chutney and tea. You may serve them as it is. For variation, when not fasting you can add chopped vegetables in the batter to make the pakoda more interesting.

Looking for more such falaari recipes to get some ideas for your fasting? Do not miss my Falaari Samosa and Falaari Aloo Tikki and the best one’s Falaari Aloo Paratha.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Kuttu Pakoda

Sapana Behl

A very crispy and delicious buckwheat flour fritters aka kuttu ki pakodi made with boiled potatoes and buckwheat flour.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Snack

Cuisine Indian

Servings 4 People

Equipment

• Mixing Bowl
• Wok

Ingredients

  

1x2x3x

• 1/2 kg potato boiled
• 1 cup buckwheat flour
• 2 green chilli chopped
• 1/4 cup coriander leaves chopped
• 1 teaspoon ginger grated
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder
• 1 teaspoon garam masala
• 1/4 cup water
• salt to taste
• Oil for frying

Instructions

 

• In a mixing bowl add mashed potatoes, buckwheat flour and the rest of the ingredients except oil and water.
• Mix gently adding a little water at a time until all the ingredients combines.
• Heat oil in a wide pan or wok.
• Drop a little bit of batter at one time , adding a few in one batch.
• Deep fry the pakoda from both sides until golden and crispy.
• Drain on paper towel and serve warm with chutney.
• Notes- Make sure to not make the batter too runny or too thick. It should be medium of consistency .
• Adjust spices as per your taste .
• Don’t leave the batter for longer or else it will leave water.

Notes

1. Adjust the spices as per your taste.
2. Make the pakoda as soon as you make the batter, do not keep the batter for long.

 

Keyword buckwheat flour fritters, faraali pakoda, fasting recipe, kuttu ki pakodi, kuttu pakoda

Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you served your Kuttu ki Pakodi and please do share your tips and tricks with me.

Don’t forget that you can also find me on Facebook, Twitter, Instagram, and  Pinterest.

Best Regards,
Sapana Behl