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kuttu ke pakore recipe
Vrat ke pakore or kuttu pakoras - deep fried fritters made with buckwheat flour and mashed potatoes, roasted peanuts and dry pomegranate powder.
Prep Time
25
minutes
mins
Cook Time
25
minutes
mins
Total Time
50
minutes
mins
Course:
Snacks
Cuisine:
North Indian
Servings:
3
to 4
Author:
Dassana Amit
Ingredients
3 to 4
medium potatoes
5
tablespoon
kuttu ka atta
(buckwheat flour)
2
tablespoon
peanuts
1
green chili,
chopped
1 or 1.5
teaspoon
dry pomegranate seeds
(anardana)
½
teaspoon
cumin 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 - (edible and food grade)
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.