Buckwheat is a healthy and gluten-free seed, it is very popular grain worldwide as is considered super food for the patients who are gluten intolerant and for diabetic patients. It contains more protein than other grains. Kuttu flour is most famous flour to use during fasting days, I also make Kuttu(buckwheat)ki puri to eat during fasting days. Amarnath(choli), whole Amarnath( roasted)ladoo,chestnut(singhara) flour halwa,burfi,sabudana vada,Samak, sabudana khichari,vrat dosa is also consuming during fasting .Kuttu seeds are hot in nature so my mother gives every time advice to have some curd (yogurt) along with kuttu to balance it and making time add little chestnut flour make more tasty and healthy kuttu pakodi.
- 2 medium sized potato(cut into small &thin sizes)
- 4 medium round sized (cut into thin slice)
- 1, 1/2cups buckwheat(kuttu) flour
- 3/4 cup chestnut flour
- 3-4 green chili(finely chopped)
- 1/2 cup fresh cilantro(finely chopped)
- 1/2 tsp Kashmiri lal mirch9powder)
- Rock salt to taste
- Oil for fry
First, wash and peel potatoes and cut into slices and soak with cool waterfot10- 15 minutes. Keep aside.
Take a big deep bowl, add kuttu flour, chestnut flour, green chilis, fresh cilantro, Kashmiri lal mirch, black peppercorn, salt mix. it well all together and add water for make medium thick batter.
Take out potatoes from water and mix well inside the kuttu batter
Heat oil in deep pan or kadhai on the medium flame, after that start making the fritter.
Drop very carefully and fry the fritters on medium flame to the nice golden color and crispy, drain the fried kuttu fritters on a paper napkin.
Repeat the process with the remaining kuttu batter.
Serve hot kuttu pakodi or fritters with falhari (vrat wali)green chutney and curd.
Tip: If you are a vegan eat with green chutney and cashew or almond milk curd