Indian
Vegan
Gluten freeKuttu ki pakodi
Buckwheat and potato fritters
कुट्टू की पकौड़ी: buckwheat and potato fritters for the Shivratri fast
Across North India, homes keeping the Mahashivratri vrat give up grains for the day, so the evening snack is made with kuttu (buckwheat) flour instead of gram flour, bound with mashed potato and seasoned only with green chilli and sendha namak (rock salt). The fritters come out dark, crunchy and nutty, and are eaten hot with yoghurt or a green chutney made with rock salt once the evening puja is done. Rules differ: some families also avoid coriander leaves or black pepper while fasting, so leave out anything your household does not use. Common mistake: making the batter too thin; buckwheat has no gluten, so a runny batter breaks apart in the oil. It should be thick enough to drop from a spoon in a soft lump. Chef's tip: fry at about 175 °C; the pakodi should rise to the surface within 20 seconds and turn deep brown in 3–4 minutes, so they cook through without soaking up oil.
- Prep
- 10 min
- Cook
- 20 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 290 kcal
Ingredients
For the batter
- 2 potatoesmedium, boiled, peeled and mashed
- 2 green chilliesfinely chopped
- 2 tbsp coriander leaves (optional)chopped
- ½ tsp ground black pepper
- 1 tsp rock salt (sendha namak)
- ½ cup waterroughly
To fry
- 2 cups peanut oilfor deep-frying
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Method
0/5 doneStep 1: Mix 4 oz kuttu atta (buckwheat flour), mashed 2 potatoes, 2 green chillies, 2 tbsp coriander leaves, ½ tsp ground black pepper and 1 tsp rock salt (sendha namak) in a bowl.
Step 2: Add ½ cup water a little at a time, stirring, until you have a thick batter that drops from a spoon in a soft lump. Rest for 5 minutes.
5 minStep 3: Heat 2 cups peanut oil in a kadhai to about 350°F; a drop of batter should sizzle and rise within a few seconds.
5 minStep 4: Drop in walnut-sized spoonfuls, a few at a time, and fry for 3–4 minutes, turning, until deep brown and crisp all over.
12 minStep 5: Lift out onto kitchen paper and serve hot.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 6 g
- Carbs
- 32 g
- Fat
- 16 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kuttu ki pakodi take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of ground black pepper?
- Black peppercorns, freshly ground, same amount.
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Perfect for:Navratri & Durga Puja