Kuttu ke Pakore Recipe
Kuttu ke Pakore is a scrumptious Indian snack made from buckwheat flour (kuttu ka atta) and a medley of vegetables, such as potatoes, spinach, or pumpkin. These deep-fried fritters are commonly enjoyed during fasting days, especially during the Navratri festival, providing a filling and satisfying treat that adheres to the dietary restrictions. The crisp exterior and tender interior of Kuttu ke Pakore make it a highly sought-after snack for fasts and regular enjoyment alike.
Ingredients
- 1 cup kuttu ka atta buckwheat flour
- 2 Potatoes boiled, peeled, and mashed
- 1/2 cup spinach / palak
- 1-2 green chillies finely chopped
- 1/2 cup coriander leaves / cilantro
- Salt to taste (use rock salt if fasting)
- 1/2 tsp Cumin (Jeera)
- 1/2 tsp black pepper powder
- Water as needed
- ghee / clarified butter for deep frying
Instructions
Pre-Cooking Preparation
- Rinse and chop the spinach, or grate the pumpkin, and set aside. If using spinach, make sure to drain excess water to avoid a soggy pakora mixture.
- Boil, peel, and mash the potatoes, ensuring there are no lumps.
- Finely chop the green chilies and fresh coriander leaves.
- Assemble all the ingredients and keep them close to your cooking area for a smooth and efficient cooking process.
Cooking Steps
- In a large mixing bowl, combine the kuttu ka atta (buckwheat flour), mashed potatoes, chopped spinach or grated pumpkin, chopped green chilies, and fresh coriander leaves.
- Add salt (use rock salt if fasting), cumin seeds, and black pepper powder to the mixture. Mix well until all the ingredients are well incorporated, and the mixture forms a thick, dough-like consistency. If needed, add a little water to achieve the desired consistency.
- Heat the oil or ghee in a deep frying pan over medium heat. To check if the oil is ready for frying, drop a small piece of the dough into the oil. If it sizzles and rises to the surface, the oil is hot enough.
- While the oil heats, shape the pakora mixture into small, round, or flat discs. Wet your hands with water to prevent the mixture from sticking to your fingers.
- Carefully slide the shaped pakoras into the hot oil, ensuring not to overcrowd the pan. Fry the pakoras in batches if needed.
- Fry the Kuttu ke Pakore for 3-4 minutes on each side, or until they turn golden brown and crispy.
- Once cooked, use a slotted spoon to remove the pakoras from the oil and transfer them to a plate lined with paper towels to absorb any excess oil.
- Serve the Kuttu ke Pakore hot with a side of green chutney, tamarind chutney, or yogurt for dipping.
Equipment Used for This Recipe
- Potato Masher
Notes & Tips
- Ensure that the vegetables used in the pakoras are well drained to avoid a soggy mixture.
- Adjust the spice level according to your taste preference by increasing or decreasing the quantity of green chilies and black pepper powder.
- To test if the pakora mixture is ready for frying, you can fry a small test pakora. If it falls apart in the oil, add more kuttu ka atta (buckwheat flour) or mashed potato to bind the mixture better.
- Monitor the oil temperature while frying to prevent the pakoras from becoming too oily or burning.
Nutrition Information (Note: Approximate)
Nutrition Facts
Kuttu ke Pakore Recipe
Amount per Serving
Calories
237
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0.4
g
3
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
0.5
g
Sodium
46
mg
2
%
Potassium
715
mg
20
%
Carbohydrates
51
g
17
%
Fiber
7
g
29
%
Sugar
2
g
2
%
Protein
8
g
16
%
Vitamin A
1378
IU
28
%
Vitamin B1
0.1
mg
7
%
Vitamin B2
0.2
mg
12
%
Vitamin B3
4
mg
20
%
Vitamin B5
1
mg
10
%
Vitamin B6
0.4
mg
20
%
Vitamin C
24
mg
29
%
Vitamin E
0.2
mg
1
%
Vitamin K
9
µg
9
%
Calcium
30
mg
3
%
Iron
2
mg
11
%
Magnesium
127
mg
32
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.