Potatoes and Buckwheat Pakora, Kuttu ki Vrat Pakodi
by Tarla Dalal
potatoes and buckwheat pakora recipe | kuttu ki vrat pakodi | kuttu aur aloo ka pakoda | with 18 amazing images.
potatoes and buckwheat pakora recipe is a crispy and flavorful snack with a unique texture. Learn how to make potatoes and buckwheat pakora recipe | kuttu ki vrat pakodi | kuttu aur aloo ka pakoda |
potatoes and buckwheat pakora, also known as "vrat" or "fasting" pakoda, is a delectable and crispy snack that is commonly prepared during Hindu fasting periods, such as Navratri or Ekadashi.
kuttu ki vrat pakodi is a delicious and irresistibly crunchy snack, made using mashed potatoes and buckwheat flour. The addition of crushed peanuts, green chilies, and coriander adds a burst of flavor and crunch.
pro tips to make kuttu ki vrat pakodi: 1. Instead of boiled potatoes you can also use grated potatoes to make this recipe. 2. Do not over crowd the pakodis while deep frying otherwise they’ll soak a lot of oil. 3. Serve the vrat pakodis hot and crispy to enjoy its best flavours.
Enjoy potatoes and buckwheat pakora recipe | kuttu ki vrat pakodi | kuttu aur aloo ka pakoda | with detailed step by step photos.
Potatoes and Buckwheat Pakora, Kuttu ki Vrat Pakodi recipe - How to make Potatoes and Buckwheat Pakora, Kuttu ki Vrat Pakodi
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Potatoes and Buckwheat Pakora
1 cup boiled and mashed potatoes
1/2 cup buckwheat (kuttu or kutti no daro) flour
2 tbsp roasted and coarsely crushed peanuts
2 tbsp finely chopped coriander (dhania)
2 tsp finely chopped green chillies
1 tsp cumin seeds (jeera) powder
rock salt (sendha namak) to taste
oil for deep-frying
For Serving
peanut chutney
For potatoes and buckwheat pakora
- For potatoes and buckwheat pakora
- To make {span class="bold1"}potatoes and buckwheat pakora{/span}, combine all the ingredients in a deep bowl and mix well.
- Add approx. 1 cup of water and mix well.
- Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers and deep-fry a few pakoras at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve the {span class="bold1"}potatoes and buckwheat pakora{/span} immediately with peanut chutney.
like kuttu ki vrat pakodi recipe
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potatoes and buckwheat pakora recipe | kuttu ki vrat pakodi | kuttu aur aloo ka pakoda | then do try other vrat recipes also:
- vrat ka dahi vada | falahari dahi vada | upvas dahi vada recipe |
- farali bhajiya recipe | farali suran pakora | vrat ke pakode | upvas pakoda |
what is kuttu ki vrat pakodi made of?
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See the below image of list of ingredients for making kuttu ki vrat pakodi.
how to make kuttu ki vrat pakodi
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To make potatoes and buckwheat pakora recipe | kuttu ki vrat pakodi | kuttu aur aloo ka pakoda | in a deep bowl, add 1 cup boiled and mashed potatoes. Potatoes add a starchy and slightly sweet flavor to the pakoras. Potatoes act as a binding agent in the pakoras. This helps to keep the pakoras together and prevents them from falling apart when frying.
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Add 1/2 cup buckwheat (kuttu or kutti no daro) flour. Buckwheat flour is often used during religious fasting periods, such as Navratri and Ekadashi, when certain grains and flours are not allowed.
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Add 2 tbsp roasted and coarsely crushed peanuts.
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Add 2 tbsp finely chopped coriander (dhania).
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Add 1 tsp cumin seeds (jeera) powder.
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Add 2 tsp finely chopped green chillies.
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Add rock salt (sendha namak) to taste.
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Add 1 cup water.
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Mix well.
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Heat the oil in a deep non-stick pan.
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Drop spoonful of the mixture using your fingers.
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Deep-fry a few pakoras at a time on a medium flame till they turn golden brown in colour from all the sides.
-
Drain on an absorbent paper.
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Serve potatoes and buckwheat pakora | kuttu ki vrat pakodi | kuttu aur aloo ka pakoda | immediately with peanut chutney.
pro tips to make kuttu ki vrat pakodi
-
Instead of boiled potatoes you can also use grated potatoes to make this recipe.
-
Do not over crowd the pakodis while deep frying otherwise they’ll soak a lot of oil.
-
Serve the vrat pakodis hot and crispy to enjoy its best flavours.
-
In a deep bowl, add 1 cup boiled and mashed potatoes. Potatoes add a starchy and slightly sweet flavor to the pakoras. Potatoes act as a binding agent in the pakoras. This helps to keep the pakoras together and prevents them from falling apart when frying.
-
Add 1/2 cup buckwheat (kuttu or kutti no daro) flour. Buckwheat flour is often used during religious fasting periods, such as Navratri and Ekadashi, when certain grains and flours are not allowed.
| Energy | 310 cal |
| Protein | 3.9 g |
| Carbohydrates | 16.9 g |
| Fiber | 2.6 g |
| Fat | 26 g |
| Cholesterol | 0 mg |
| Vitamin A | 316.2 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 2 mg |
| Vitamin C | 7.4 mg |
| Folic Acid | 27.7 mcg |
| Calcium | 17.1 mg |
| Iron | 1.1 mg |
| Magnesium | 58.4 mg |
| Phosphorus | 84.4 mg |
| Sodium | 6.1 mg |
| Potassium | 189.5 mg |
| Zinc | 0.8 mg |
This recipe is just so good.. during fasting days also we can enjoy.. pakodis.. It has a nice crunch from the peanut.. Enjoyed this with peanut curd chutney.. Everbody loved this recipe..
These are pakodas that are not only easy to make but also can be eaten during fasts. They are easy and taste great with a nice curd based peanut chutney...