Kuttu (buckwheat) ka pakoda (phalahari fritters)

Servings: 4-5
Preparation time: 10 minutes.
Frying time: 5-6 minutes(each batch).
Total time: 16 minutes.

“Aaloo (Potato) ka pakoda (phalahari fritters)” made with Kuttu ka Atta (buckwheat flour), is a delicious and satisfying phalahari (vrat-special) snack, perfect for fasting days like Navratri, Ekadashi, or Mahashivratri. This version replaces regular gram flour with gluten-free kuttu flour, making it light, crunchy, and suitable for religious fasts while still being full of traditional Indian flavour.

In this recipe, thinly sliced potatoes are dipped in a seasoned batter of kuttu atta, sendha namak (rock salt), and a touch of green chilli and black pepper. The fritters are then deep-fried in pure ghee or vrat-approved oil until golden and crisp. The natural nuttiness of buckwheat flour combined with the soft texture of potatoes creates a mouth-watering contrast that’s both festive and fulfilling.

Often enjoyed with Vrat Wali Chutney or a bowl of Curd, these “Kuttu (buckwheat) ka pakoda (phalahari fritters)”/ Aloo Pakoras are a comforting treat that proves fasting food can be just as tasty and indulgent as any regular meal.

Kuttu gives me the feeling and aura of auspiciousness, as it is mostly used on the fasting days of Navratri in north India.

The recipe ‘Kuttu (buckwheat) ka pakoda (phalahari fritters)’ is prepared with rock salt and mostly served on banana leaf.

Eating on banana leaf is an old custom and imparts a unique flavour to the food and considered hygienic.

Ingredients:

Kuttu Aata: 100 gm.
Potato: 100-150 gm.
White rock Salt: 1 teaspoon
Green chilli: 1 no.
Black pepper: 12-15 no.
Dry mango powder: 1 teaspoon
Coriander powder: ½ teaspoon
Ghee (clarified butter)/ cooking oil: for deep frying

Preparation:

Clean potato and slice into thin layer. Keep aside.
Deseed the green chilli and chop into small pieces, keep aside.
Take a bowl. Put kuttu Aata, salt, coriander powder, dry mango powder in it; make a smooth batter with help of water, add chopped green chilli, keep aside.

Method:

Take fry pan, heat ghee in it, let ghee to smoke. Pour a drop of batter into the ghee, if batter comes up slowly, it means right temperature otherwise wait for a while and test again.
After getting right temperature, dip a slice of potato into batter. (Either direct by hand or spoon)
Deep fry all slices, when they start to come up, turn over.
Fry till it becomes golden brown on both sides(about 4-5 minutes), remove the pakoda from ghee; serve hot with Phalahari Chutney and fruits.