Buckwheat in Hindi is known as kuttu aata, you may have to find them by these names in local Indian store or any good health store. I had these pakoras with tea and green chutney. You can even enjoy Kuttu Ke Pakode with coconut chutney or falahari green chutney. So, let’s dive into making these crispy Pakore, for your Navratri snack cravings!
Why Make It?
Perfect for Fasting: Ideal for Navratri, made with fasting-approved ingredients. Vegan & Gluten-Free: Suitable for a variety of dietary preferences. Quick and Easy: Requires minimal preparation, making it a convenient snack. Delicious and Nutritious: Crispy on the outside and soft inside, with the wholesome goodness of buckwheat flour.
Ingredients
Kuttu ka aata (Buckwheat flour): This gluten-free flour is the base for the pakoras to coat them. Potatoes: I have used boiled and roughly mashed potatoes you can use raw potatoes as well but chop them finely in case you are using them. Roasted peanuts: These add a nice crunch in pakora and make them filling. Green chilies: Some people do not add red chili when they make food for fasting. So green chilies for heat works great in this Fasting/ Vrat pakora recipe. Salt: In fast, use of sendha namak is allowed. So instead of regular salt use sendha namak or rock salt. Common Indian spices: Cumin powder, anardana (roasted pomegranate powder) and coriander leaves.
I have taken care to include ingredients that are permitted during navratri. But make sure to consult your family because different people have different customs and permitted ingredients.
How to make it?
Start with first roasting the peanuts. Heat a pan and add peanuts in it. Keep the heat to low and stir them once or twice while roasting them for about a minute. Crush the roasted peanuts with a mortar and pestle and keep aside. Now, take potatoes and boil them. When the potatoes are cold enough, peel the skin and mash them. Now, take a mixing bowl and add buckwheat flour, mashed potatoes and chopped green chilies. After that add dry pomegranate powder (anardana), crushed peanuts, cumin powder and sendha namak in the bowl. Mix all the ingredients and then add water to make a thick batter. Add water in batches to get a good consistency. Keep it aside.
Now, heat oil in a kadhai and when the oil starts to smoke carefully shape small balls with your hands and pour the batter in the oil. Keep the heat from medium to low and deep fry the pakoras until they are crisp. Sprinkle some lime juice on top with fried green chilies and coriander leaves and serve hot with tamarind chutney.
Variations
Sweet Potato: Replace regular potatoes with sweet potatoes for added sweetness and texture. Air-Fried: For a healthier option, air-fry the pakoras instead of deep-frying. Spices: Add cumin or black pepper for extra flavor, while keeping it fast-friendly.
Substitutions
You can also make the same recipe using water chestnut flour or amaranth flour. Both of these options are gluten-free as well.
How to Serve
For serving kuttu pakoras, squeeze fresh lime juice and alongside serve green chilies and coriander leaves. These give the pakoras just the right amount of tanginess and spice.
Storage and reheat
Pakoras
It’s best to consume them fresh as they tend to lose their crispiness when stored. However, if you have leftovers, you can store the pakoras in an airtight container at room temperature for up to a day. To reheat, simply place them in an oven or air fryer to regain some crispiness.
Batter
It’s not ideal to store the batter for long periods, as buckwheat flour absorbs moisture and can thicken or become too sticky over time. If you need to prepare the batter ahead, it’s best to use it within a few hours. If the batter thickens too much, you can add a little water to adjust the consistency before frying.
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