Kutte Ke Pakore is a crispy deep fried snack made especially made during fasting days. Also, known as Vrat ke Pakore or Falahari Pakore as these are made with Kuttu ka Atta or Buckwheat Flour.
These fritters are make a filling meal with green chutney( vrat friendly) and yogurt during fasting days like Navratri, Ekadashi, Shivratri.
Kuttu Ka Atta/Buckwheat Flour is Gluten-free flour and can be consumed by those who avoid gluten in their diet.
About the recipe
At my mom's place Navratri were incomplete without Kuttu Ke Pakore. Mom made these along with other vrat /fasting food during Navratri fast and we also loved having these with yogurt and chutneys.
The aroma of fried kuttu pakoras tanatilizes the taste buds and you just can't stop at one!! Me and my sister relished these delicious pakoras even when we were kids.
What is Kuttu Atta
Kuttu ka Atta is BuckWheat flour. It is a Gluten-free, protein rich flour, nowadays gaining popularity due to its nutritional benefits especially among those who have Gluten allergies.
In India Kuttu Ka atta is used during fasting days like Navratri for making vrat ka khana /falahari khaana or fasting food. During Navratri many people fast for 7-8 days and make difference breads like parathas, poori, cutlets using this flour.
It is also being used in Gluten-free baking and cooking.
Kuttu Ke Pakore
Crispy and Crunchy Kuttu Ke Pakore are fritters made with buckwheat flour or Kuttu ka atta, boiled potatoes and green chillies. Many people add coriander leaves and many skip. Sendha Namak is add in place of table salt when making for fastings days. Alo,no spices are added as people avoid many spices as per their preferences during fastings days.
Ingredients to make Kuttu Pakore/Vrat Ke Pakore
Kuttu Atta/ Buckwheat Flour- Use fresh Kuttu atta as old flour may give a rancid taste.
Potatoes- Boiled and mashed potatoes. You can also add thinly cubed or grated raw potatoes but then the amount of water added. to the batter will vary and also, the cooking time.
Salt- Use Sendha namak during fasting days and table salt when you make on regular days.
Others- Chopped fresh coriander leaves and green chillies as per preference.
How to make Kuttu Ke Pakore
Peel and coarsely mash potatoes. Finely chop chillies. Add grated ginger if you want.
In a mixing bowl mix together kuttu atta with mashed potatoes, green chillies and freshly chopped coriander. Add very little water.
Mix together to form a thick batter.
Meanwhile heat oil in a kadhai or deep pan.
Add a small drop of batter to check if the oil is hot enough to fry. The batter will sizzle and rise up, your oil is ready for frying.
Drop small portions of batter and fry till golden brown. Keep the heat to medium low, if the oil is too hot pakora will fry form outside but will remain raw from inside. Frying low heat, pakoras absorb to much oil.
Take out and drain on a paper towel/kitchen towel.
Kuttu Pakoras taste delicious with green chutney(vrat friendly made without onion and garlic).
My mom served this with yogurt and chutneys(green and tamarind chutney). I still love having it this way. This makes a delicious Vrat Ki Chaat.
Can we freeze or make ahead Kuttu Pakora
We love the taste of fresh hot pakoras. These become soggy after few hours of keeping. So it is better to have these fresh. I will not recommend these freezing. Though leftover pakoras can be refrigerated for a day in an airtight container.
Reheat the next day in oven/air fryer and serve.
Other Vrat recipes or Falahari Recipes
Recipe Card for Kuttu Ke Pakore
Kuttu Ke Pakore
- Kadhai/Deep Pan for frying
- Mixing Bowl
- Measuring Bowls and spoons
- 1 Cup Kuttu Atta Buckwheat Flour
- 2 Boiled Potatoes
- Sendha Namak or Table Salt
- Fresh Coriander Leaves
- Green Chillies as required
- Oil for Frying
- ½ Cup Fresh Yogurt
- Coriander Mint Chutney(as required) Vrat Friendly
- Tamarind Chutney(as required) Vrat Friendly
- Pomegranate Arils for garnish
- Chopped Coriander Leaves for garnish
- Peel and coarsely mash potatoes. Finely chop chillies. Add grated ginger if you want.2 Boiled Potatoes, Green Chillies as required
- In a mixing bowl mix together kuttu atta with mashed potatoes, green chillies, freshly chopped coriander and salt. Add very little water.1 Cup Kuttu Atta, 2 Boiled Potatoes, Sendha Namak, Green Chillies as required, Fresh Coriander Leaves
- Mix together to form a thick batter.
- Meanwhile heat oil in a kadhai or deep pan.Oil for Frying
- Add a small drop of batter to check if the oil is hot enough to fry. The batter will sizzle and rise up, your oil is ready for frying.
- Drop small portions of batter and fry till golden brown. Keep the heat to medium low, if the oil is too hot pakora will fry form outside but will remain raw from inside. Frying low heat, pakoras absorb to much oil.
- Take out and drain on a paper towel/kitchen towel.
- Serve hot with green chutney and tamarind chutney(vrat friendly).
- Arrange 4-5 pakoras in a plate.
- Top with yogurt, and chutneys.½ Cup Fresh Yogurt, Tamarind Chutney(as required), Coriander Mint Chutney(as required)
- Garnish with pomeogrante arils and fresh coriander.Pomegranate Arils, Chopped Coriander Leaves
- You can also add Chaat Masala( for vrat) or roasted cumin powder(if you consume it during fasting)
Do try these Vrat ke Pakore/ Kuttu Ke Pakore whenever you are fasting. You and your family including kids will also love this Kuttu Ke pakore ki Chaat.
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