Kuttu Pakodi Recipe is a delicious and crispy Indian fasting snack made with buckwheat flour, singhara (water chestnut) flour, potatoes, fresh coriander, and vrat-friendly spices. These golden fritters are a popular choice during Navratri, Shivratri, Ekadashi, and other fasting occasions.
Buckwheat, also known as kuttu, is naturally gluten-free and is widely used in Indian fasting recipes. Moreover, combining kuttu flour with singhara flour gives these pakodis a light, crispy texture and delicious flavour. In addition, potatoes help bind the batter and make the fritters soft on the inside while remaining crispy on the outside.
Whether you serve them as an evening snack or as part of a festive vrat meal, this Kuttu Pakodi Recipe pairs perfectly with vrat green chutney and fresh curd.
Why You Will Love This Kuttu Pakodi Recipe
- First, it is easy to prepare with simple fasting ingredients.
- Moreover, it is naturally gluten-free.
- In addition, it is crispy outside and soft inside.
- Furthermore, it is perfect for Navratri and other fasting days.
- Finally, it tastes delicious with vrat chutney or curd.
Ingredients for Kuttu Pakodi Recipe
- 2 medium potatoes, peeled and cut into thin slices
- 1½ cups buckwheat flour (kuttu atta)
- ¾ cup singhara flour (water chestnut flour)
- 3–4 green chillies, finely chopped
- ½ cup fresh coriander leaves, finely chopped
- ½ teaspoon Kashmiri red chilli powder
- ¾ teaspoon crushed black pepper
- Sendha namak (rock salt), to taste
- Water, as required
- Oil for deep frying
How to Make Kuttu Pakodi Recipe
Step 1: Prepare the Potatoes
First, wash, peel, and thinly slice the potatoes. Next, soak them in cold water for 10–15 minutes. After that, drain the water and keep the potato slices aside.
Step 2: Prepare the Batter
Meanwhile, take a large mixing bowl. Add kuttu flour, singhara flour, green chillies, coriander leaves, Kashmiri red chilli powder, black pepper, and sendha namak.
Next, gradually add water while mixing to prepare a medium-thick batter.
Step 3: Coat the Potatoes
Now, add the sliced potatoes to the batter. Then, mix gently until each slice is evenly coated.
Step 4: Fry the Pakodis
Heat oil in a deep kadai over medium heat.
Once the oil is hot, carefully drop spoonfuls of the potato-coated batter into the oil.
Fry the pakodis until they become golden brown and crispy. Then, remove them with a slotted spoon and place them on a kitchen towel to absorb excess oil.
Repeat the same process with the remaining batter.
Serving Suggestions for Kuttu Pakodi Recipe
- Serve hot with vrat green chutney.
- Pair with fresh curd.
- Enjoy with vrat tea or buttermilk.
- Add them to your Navratri fasting thali.
Tips for Making Perfect Kuttu Pakodi
- Slice the potatoes thinly for even cooking.
- Keep the batter medium thick so it coats the potatoes well.
- Fry on medium heat for crispy pakodis.
- Avoid overcrowding the kadai while frying.
- Serve immediately for the best taste and texture.
Frequently Asked Questions
Can I make Kuttu Pakodi without potatoes?
Yes. You can also use thin slices of raw banana, sweet potato, or pumpkin instead of potatoes.
Can I air-fry Kuttu Pakodi?
Yes. Brush the pakodis lightly with oil and air-fry until golden and crisp, although the texture will be slightly different from deep-fried pakodis.
Which chutney goes best with Kuttu Pakodi?
Vrat green chutney made with coriander, mint, green chillies, and sendha namak is the best accompaniment.
Why This Kuttu Pakodi Recipe Is Worth Trying
This Kuttu Pakodi Recipe is simple, crispy, and packed with traditional flavours. As a result, it makes a delicious snack for fasting days and festive occasions. Whether served with green chutney or fresh curd, these golden fritters are sure to become a family favourite.