📝 About This Recipe
A quintessential staple of Indian fasting traditions, Kuttu Pakora transforms earthy buckwheat flour into golden, shattering-crisp fritters. These gluten-free delights feature tender slices of potato enveloped in a nutty, spiced batter that balances the robust flavor of buckwheat with the heat of green chilies and the freshness of cilantro. Perfect as a ritualistic snack or a sophisticated appetizer, these pakoras offer a satisfying crunch that belies their simple, wholesome ingredients.
🥗 Ingredients
The Batter Base
- 1 cup Kuttu ka Atta (Buckwheat Flour) (sifted to remove any grit)
- 2 tablespoons Singhare ka Atta (Water Chestnut Flour) (optional, for extra crispness)
- 1 teaspoon Sendha Namak (Rock Salt) (adjust to taste)
- 1/2 cup Water (added gradually to reach desired consistency)
Vegetables and Aromatics
- 2 medium Potatoes (peeled and sliced into thin rounds)
- 2-3 pieces Green Chilies (finely chopped)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 inch Ginger (grated into a fine paste)
Spices and Frying
- 1/2 teaspoon Black Pepper Powder (freshly cracked for best flavor)
- 1 teaspoon Cumin Seeds (toasted slightly)
- 2 cups Peanut Oil or Ghee (for deep frying)
- 1 teaspoon Lemon Juice (to brighten the batter)
👨🍳 Instructions
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1
Begin by preparing the potatoes: peel them and slice them into very thin rounds, about 1/8th of an inch thick. Submerge them in a bowl of cold water to prevent browning and to remove excess starch.
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2
In a large mixing bowl, whisk together the buckwheat flour (kuttu), water chestnut flour, rock salt, black pepper, and cumin seeds until well combined.
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3
Add the finely chopped green chilies, grated ginger, and fresh cilantro to the dry flour mixture.
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4
Slowly pour in the water, a little at a time, whisking constantly to prevent lumps. The goal is a thick, smooth batter that can coat the back of a spoon without running off instantly.
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5
Add the lemon juice to the batter and stir well; the acidity helps in achieving a lighter texture.
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6
Heat the oil or ghee in a deep frying pan (kadai) over medium-high heat. To test if it's ready, drop a tiny bit of batter into the oil—it should sizzle and rise to the surface immediately.
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7
Drain the potato slices and pat them completely dry with a kitchen towel. This is crucial for ensuring the batter sticks properly.
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8
Dip each potato slice individually into the batter, ensuring it is fully and evenly coated on both sides.
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9
Carefully slide the coated potato slices into the hot oil. Do not overcrowd the pan; fry in small batches of 5-6 pieces to maintain the oil temperature.
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10
Fry the pakoras for 2-3 minutes on one side until the edges look crisp and golden-brown.
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11
Flip them gently using a slotted spoon and fry the other side for another 2 minutes until they are uniform in color and sound 'hollow' when tapped.
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12
Remove the pakoras with the slotted spoon, allowing excess oil to drain back into the pan, and place them on a plate lined with paper towels.
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13
Repeat the process with the remaining potato slices and batter.
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14
Serve immediately while piping hot for the maximum crunch experience.
💡 Chef's Tips
Always use fresh buckwheat flour; old flour can have a bitter aftertaste. Ensure the potato slices are bone-dry before dipping, or the batter will slip off during frying. If the batter becomes too thin over time, whisk in an extra tablespoon of buckwheat flour to restore the consistency. For an even crispier result, double-fry the pakoras: fry them once until pale, then flash-fry them at a higher temperature just before serving. Don't skip the ginger and chilies; they are essential to cut through the density of the buckwheat.
🍽️ Serving Suggestions
Serve with a cooling Mint and Yogurt Chutney (Phalahari style). Pair with a hot cup of Masala Chai for the perfect rainy-day snack. Accompany with a side of sweetened curd (yogurt) sprinkled with roasted cumin powder. Serve alongside a fresh fruit salad to balance the fried richness. Top with a squeeze of fresh lime and a pinch of extra rock salt for a zesty finish.