Kuttu ke Pakore Recipe | Buckwheat Savoury Fritters
Kuttu ke Pakore Recipe: As a housewife blogger and food critic, I am passionate about exploring and sharing unique recipes that tantalize the taste buds. Kuttu ke Pakore is one such dish that never ceases to amaze me with its distinct flavors and textures. The aroma of these crispy, golden brown fritters, infused with aromatic spices, fills the air as they sizzle away in hot oil. One bite into these delectable pakoras, and you’re transported to a world of crunchy goodness, bursting with a harmony of flavors that linger on your palate.
What is Kuttu ke Pakore?
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.
Kuttu ke Pakore is a delightful, crispy snack that is perfect for fasting days, as well as for regular enjoyment. This detailed recipe, complete with pre-cooking preparation, cooking steps, and variations, will guide you through creating a mouthwatering treat that is sure to impress your family and friends. Enjoy the delicious flavors and satisfying textures of Kuttu ke Pakore as you share this delightful snack with your loved ones.
Variations of Kuttu ke Pakore
Kuttu ke Pakore is a versatile dish that lends itself to various modifications, including:
- Experimenting with different vegetables, such as cauliflower, sweet potato, or zucchini, to add variety to the flavor and texture.
- Using spices like cumin, fennel seeds, or amchur (dried mango powder) to customize the flavor profile.
- Shallow frying or air frying the pakoras for a healthier alternative to deep frying.
Nutrition Benefits – Kuttu ke Pakore
Kuttu ke Pakore offers several nutrition benefits, making it an excellent choice for fasting days and regular snacking:
- Buckwheat flour is a good source of protein, fiber, and minerals, promoting good digestion and overall health.
- Vegetables used in the pakoras add essential vitamins and minerals, making it a more balanced and nutritious snack.
- Frying the pakoras in ghee or oil provides healthy fats, which can be particularly beneficial during fasting periods.
Step bs Step Kuttu ke Pakore Recipe
Kuttu ke Pakore Recipe
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)
FAQs – Kuttu ke Pakore Recipe
Can I use different vegetables in Kuttu ke Pakore?
Absolutely! Kuttu ke Pakore is a versatile snack that allows for experimentation with various vegetables. You can try incorporating cauliflower, sweet potato, zucchini, or any other vegetable you prefer. Just ensure that the vegetables are well-drained to maintain the crispiness of the pakoras.
What oil or fat should I use for frying Kuttu ke Pakore?
You can use either oil or ghee for frying Kuttu ke Pakore. Using ghee will add a rich, buttery flavor to the pakoras, while oil will provide a more neutral taste. Just make sure to use oil with a high smoke point, such as vegetable oil or sunflower oil, to ensure safe and even frying.
How can I make Kuttu ke Pakore healthier?
If you’re looking for a healthier alternative, you can shallow-fry or air-fry the pakoras instead of deep-frying them. This will help reduce the overall fat content while still delivering a delicious and crispy snack.
What dipping sauce goes best with Kuttu ke Pakore?
Kuttu ke Pakore can be enjoyed with a variety of dipping sauces, such as green chutney, tamarind chutney, or yogurt. You can also experiment with different chutney flavors to find your personal favorite.
Can I prepare Kuttu ke Pakore ahead of time?
While Kuttu ke Pakore is best enjoyed fresh and hot, you can prepare the mixture ahead of time and store it in the refrigerator for up to a day. When you’re ready to fry, just shape the pakoras and fry them as usual.
Why is my Kuttu ke Pakore falling apart while frying?
If your Kuttu ke Pakore is falling apart in the oil, it could be because the mixture is too wet or lacks binding. To fix this, add more kuttu ka atta (buckwheat flour) or mashed potato to the mixture, which will help it bind better.
How can I store leftover Kuttu ke Pakore?
To store leftover Kuttu ke Pakore, let them cool completely before transferring them to an airtight container. You can store them in the refrigerator for up to 2-3 days. When ready to eat, reheat the pakoras in a preheated oven or air fryer to regain their crispiness.
Can I freeze Kuttu ke Pakore?
Yes, you can freeze Kuttu ke Pakore. First, let the pakoras cool completely, then arrange them in a single layer on a baking sheet. Place the sheet in the freezer until the pakoras are frozen solid. Once frozen, transfer them to a freezer-safe container or bag and store for up to 2-3 months. Reheat the frozen pakoras in a preheated oven or air fryer until crispy and heated through.
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