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Kuttu Ke Pakode | Buckwheat Fritters | Kuttu Ki Vrat Ki Pakodi
Kuttu is known as buckwheat in English and is an excellent source of carbohydrates and is rich in minerals, vitamins, and dietary fibers.
Kuttu ke pakode are gluten-free it can be an optimum alternative for those who are allergic to gluten which is present in most of the serials especially wheat and oats etc.
People who are stick to a vegetarian diet can trust the buckwheat. Minerals and vitamins found in it are essential for the human body.
Kuttu ke pakode is an excellent choice to include in daily diet especially if you want to lose weight because it will reduce your craving for sugar and fat, which are a major reason behind obesity.
The diabetic patients can also include 100 gram of kuttu ke pakode which can contribute 4.5 grams of dietary fibres it is surely a healthy food for them.
Kuttu ke pakode will regulate your blood pressure levels and will reduce the cholesterol fat in our body, thus preventing many heart diseases from occurring ultimately stopping stroke as well.
Packed with essential minerals and vitamins, kuttu ke pakode/vrat ki pakodi is beneficial in preventing cancer of the colon in particular.
Vrat ki pakodi is a popular dish that is very simple to cook and it is normally eaten when people are fasting. There are a variety of delicacies made with kuttu grains and flour.
Recipe For Kuttu Ke Pakode | Buckwheat Fritters | Kuttu Ki Vrat Ki Pakodi
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Cuisine: Indian, North Indian
Serving: 4 people
Author: Ranjeeta Nath Ghai
Ingredients
- 1 cup Kuttu flour कुट्टू का आता [BUY ONLINE]
- 3-4 medium size potatoes (boiled or regular) आलू ( उबले या कच्चे ) [BUY ONLINE]
- You may add other fasting permisible vegetables too if you want हरी सब्जी [BUY ONLINE]
- 5-6 green chilies हरी मिर्च [BUY ONLINE]
- 1½ tsp water पानी
- ½ tsp sendha namak/rock salt (or as per taste) सेंधा नमक [BUY ONLINE]
- ¼ cup ghee/olive oil for deep frying तलने के लिए तेल या घी [BUY ONLINE]
Method of Preparation
- Wash the green chillies nicely and chopped them finely.
- Wash the potatoes and Chop them into small pieces. You can also use boiled potatoes-no need to wash the boiled potatoes)
- Wash them once again and leave them on a sieve for 2 to 3 minutes to remove any excess water.
- In a deep bowl take chopped potatoes, rock salt, chopped green chilies, and kuttu flour and mix well.
- Add water very slowly and mix them well again. The potatoes should be coated or covered with batter completely.
- The batter should be free flowing but it should neither be too thin nor too thick.
- Heat the ghee/olive oil in a kadhai/wok on medium heat.
- Pour in a spoonfuls of batter into the oil 7 to 8 times and fry on medium heat still they are reddish-brown in color it takes about 8 to 10 minutes to fry each round.
- Scoop them out gently once cooked and drain them on a kitchen towel.
- Deep fry all the pakoda or fritters in the hot oil like we described in step number 8.
- Serve it hot with plain yogurt, raita, or vrat ki chatni
Recipe Notes
- Add little water at a time to make sure that the batter does not become runny.
- You can also use water chestnut flour that is the singhara ka atta instead of kuttu flour for these pakodas.
- Since buckwheat is gluten-free it is a good choice for those who have a gluten allergy.
- Pour in a small amount of batter into the oil to check whether it bounces back or not. If it sinks to the bottom and does not bounce back that means your oil is not yet heated properly.
- Try it again after a few minutes and you see that that little drop of batter will bounce back and sizzle this means that your oil is ready to cook the pakoras.
- If you want then you can retain or delete potatoes and add other vegetables (spinach, broccoli, cabbage, Potato, Sweet potato, Pumpkin, Colocasia, Raw banana, Raw papaya, Bottle gourd, Tomatoes, Ginger, Lemon, Yam or Suran, Carrots) that can be eaten during the fasting days.
- You can replace potatoes with sweet potatoes, yam or suran.
You Might Like To Check Out Other Fasting Food Recipes
- Best Nutritious Singhara Atta Cheela Recipe [No Onion No Garlic Navratri Fasting/Vrat Recipe]
- How to Cook Kuttu Ka Paratha Recipe | Vrat Ka Paratha Recipe | Kuttu Ki Roti
- Phalhari Chutney | Vrat ki Chutney | Coriander Chutney
- Tangy Lauki Aloo Ki Sabji Recipe
- Aloo Tamatar Ki Sabji
Quick Overview
Recipe Name: Kuttu Ke Pakode | Buckwheat Fritters | Kuttu Ki Vrat Ki Pakodi
Author: Ranjeeta Nath Ghai
Description: Kuttu Ke Pakode | Buckwheat Fritters | Kuttu Ki Vrat Ki Pakodi are gluten-free it can be an optimum alternative for those who are allergic to gluten.
Preperation time: 10 M
Cook Time: 20 M
Total Time: 30 M
Type: snacks, lunch, dinner
Recipe Yield: 4 servings
Recipe Ingredients: 1 cup Kuttu flour , 3-4 medium size potatoes , 5-6 green chilies , 1 ½ tsp water , ½ tsp sendha namak/rock salt, ¼ cup ghee/olive oil for deep frying.
Recipe Instructions: Wash the green chillies nicely and chopped them finely. Wash the potatoes and Chop them into small pieces. You can also use boiled potatoes-no need to wash the boiled potatoes) Wash them once again and leave them on a sieve for 2 to 3 minutes to remove any excess water. In a deep bowl take chopped potatoes, rock salt, chopped green chilies, and kuttu flour and mix well. Add water very slowly and mix them well again. The potatoes should be coated or covered with batter completely. The batter should be free flowing but it should neither be too thin nor too thick. Heat the ghee/olive oil in a kadhai/wok on medium heat. Pour in a spoonfuls of batter into the oil 7 to 8 times and fry on medium heat still they are reddish-brown in color it takes about 8 to 10 minutes to fry each round. Scoop them out gently once cooked and drain them on a kitchen towel. Deep fry all the pakoda or fritters in the hot oil as we described in step number 8. Serve it hot with plain yogurt, raita, or vrat ki chutney
Recipe Cuisine: indian, North Indian
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Health Benefits
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Ease of Cooking
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Availability of Ingredients
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Safe to Eat While Fasting
