vrat ke pakore recipe | kuttu ke pakore recipe | kuttu pakora recipe

vrat ke pakore or kuttu ke pakore recipe – these deep fried pakoras or fritters are made with kuttu ka atta or buckwheat flour and mashed potatoes or aloo.

vrat ke pakore, kuttu ke pakore

kuttu ke pakore are easy to make and taste delicious. they have a soft and melt in mouth texture from inside unlike the pakoras made from besan or gram flour. since besan is not used during fasting, flours like buckwheat flour, water chestnut flour or amaranth flour is used to make pakoras, halwa, pancakes (chilla) and barfi.

coarsely crushed peanuts and dry pomegranate powder (anardana powder) are also added to the pakora mixture. the batter has to be thick like a thick cake batter or a thick idli batter. if you make it like the regular pakora batter or even of medium consistency, the pakoras split and break while frying. they also absorb a lot of oil. the consistency should be such, that you can easily shape the pakoras with your hands.

you can serve the vrat ke pakore with phalahari chutney, coconut chutney, tamarind chutney or homemade tomato sauce which has no chemical preservatives added to it. since i had made these pakoras on a regular day, i served with tomato sauce.

these kuttu ke pakoras can also be made with water chestnut flour or amaranth flour. you can even mix buckwheat flour (kuttu ka atta) with water chestnut flour (singhare ka atta)  in 1:1 proportion. few more snacks which you can make for fasting days are:

you can also check this compiled list of navratri fasting recipes. in addition to this, i have made one more list of ingredients and food allowed for navratri fast. i hope this will be helpful to people who want to observe navrati vrat.

kuttu pakora

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

kuttu ke pakore recipe

5 from 1 vote
vrat ke pakore or kuttu pakoras - deep fried fritters made with buckwheat flour and mashed potatoes, roasted peanuts and dry pomegranate powder.
vrat ke pakore recipe, kuttu ke pakore recipe
Author:Dassana Amit
Prep Time:25 mins
Cook Time:25 mins
Total Time:50 mins
Course:snacks
Cuisine:north indian
Servings (change the number to scale):3 to 4
(1 CUP = 250 ML)

INGREDIENTS

  • 3 to 4 medium potatoes (aloo)
  • 5 tablespoon kuttu ka atta (buckwheat flour)
  • 2 tablespoon peanuts (mungphali)
  • 1 green chili, chopped (hari mirch)
  • 1 or 1.5 teaspoon dry pomegranate seeds (anardana)
  • ½ teaspoon cumin powder (jeera powder)
  • approx ¾ to 1 cup water or as required
  • oil for deep or shallow frying
  • rock salt or sendha namak or upwas ka namak as required

INSTRUCTIONS

preparation to make vrat ke pakore

  • boil potatoes.
  • peel and mash them well.
  • add the buckwheat flour and mix in the mashed potatoes
  • roast peanuts in a small pan till crisp and browned.
  • remove and keep aside.
  • in the same pan, roast the pomegranate seeds on a low flame for a minute.
  • in a mortar-pestle, coarsely powder the roasted peanuts, pomegranate seeds and the green chilies.

making pakora batter

  • add this mixture to the potatoes and mix well.
  • add cumin powder and rock salt.
  • add little water in intervals and keep on mixing till you get a very very thick batter.
  • it should be thicker than idli batter. its almost the consistency of a thick potato puree.
  • mix well.

frying kuttu ke pakore

  • heat oil for deep frying in a kadai or pan.
  • shape small balls from your hands or with a help of a 1 tablespoon, drop the batter in hot oil.
  • fry till the pakoras are golden and crisp.
  • drain the kuttu pakoras on paper napkins to remove excess oil.
  • serve kuttu pakoras hot with phalahari chutney or homemade tomato sauce.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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12 comments/reviews

  1. Hiii amit dassana dis site is so useful
    ….i am a huge fan….i learnt alot of recipes…….being a surgeon…i knew nothing abt cooking before marriage.

  2. Actually we bengalees trying to have spicy and non veg dishes mostly. But few of them trying to keep only one day “Ashtami”, we make veg without rice recipes and dessert is must on that day such as Kabuli Chana Dal , Puri and Semai Payas etc..

    • thanks for the info papri. i did make luchi with aloor dum. it was awesome 🙂 also i made the bhaja mooger dal khichuri today along with baingan bhaja. another awesome combination. i will post the recipe of luchi and khichuri soon.

  3. Dassana, Please make some bengali dishes as our Durga Puja is coming, so that we bengalees can enjoy our pujas with your delicious recipes ideas.

    • thanks papri for the suggestion. i will try to post few bengali dishes. sandesh is coming soon. do you have any suggestions for vegetarian bengali recipes which are made during durga pooja.