Kuttu Ke Pakore is a crispy, delicious, easy Indian snack made with buckwheat flour and vrat-friendly ingredients. These pakoras are very popular during Navratri fasting, but they also make a wonderful gluten-free tea-time snack. Kuttu fritters are crispy on the outside, with a soft, flavorful potato filling.
Check out our complete list of Navratri recipes for 9 days.
Why will you love this recipe?
- Perfect for Navratri vrat and fasting, and also for other fasting days like Ekadashi, Shivratri, Karwa Chauth, etc.
- Made with naturally gluten-free buckwheat flour.
- Great as a vrat snack or evening tea-time snack.
- Needs basic and simple ingredients.
- Ready in less than 30 minutes.
Check out 45+ Indian fasting and vrat recipes.
What is kuttu atta?
Kuttu atta is made from buckwheat, a naturally gluten-free grain common during Hindu fasts. Buckwheat is not related to wheat. Kuttu flour is widely used during vrat days to make recipes like puri, chapati, paratha, pakoras, halwa, smoothies, etc.
Kuttu ke Pakore for Navratri Vrat
During Navratri, people avoid grains, flours, lentils, legumes, and certain spices. Kuttu atta is the most popular choice for Navratri fasting. These pakoras are a delicious option when you want something different from regular vrat meals—also known as kuttu ke pakode, buckwheat pakoras, vrat ke pakore, or an Indian gluten-free snack.
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While you are here also check out simplest and spicy makhana recipe for vrat and also sabudana paneer aloo tikki.
Ingredients
Kuttu flour: It's a gluten-free flour made from buckwheat grain. It's used to make Hindu vrat recipes during Navratri, Shivratri, Ekadashi, or any other fasting days.
Potato: Boiled and mashed potatoes act as a binder.
Salt: sendha namak during fasting.
Other ingredients: green chilies and coriander leaves.
For a different flavor, you can add fasting-friendly spices like pepper powder, roasted cumin powder, or red chili powder.
Check out the recipe card for the full list of ingredients.
Step-by-step instructions
- In a bowl, mix kuttu flour, potatoes, green chilies, coriander leaves, and salt.
- Now add water little by little, mixing to form a batter that is neither too thick nor too thin.
- It should be a little sticky and hold its shape when dropped in oil.
- Heat oil in a pan over medium heat.
- To check if the oil is hot, drop in a piece of batter. It should sizzle and come up quickly.
- Drop small pakoras into the oil, depending on the pan size. Do not overcrowd the pan.
- Turn the pakoras occasionally and cook until they become crispy and golden brown.
- Transfer them to paper towels to absorb any excess oil.
- Repeat for remaining batter.
- Serve hot with green chutney and a cup of tea or coffee, and enjoy.
Tips
- Keep the batter thick: Runny batter will not hold its shape and will absorb excess oil.
- Do not overcrowd the pan: Too many pakoras can lower the temperature and make them soggy.
- Fresh buckwheat flour gives better flavor and texture.
- Pakoras taste the best when fried and served immediately.
- Based on the moisture content in the potatoes, you may have to adjust the amount fo water while making the batter.
- You can air-fry or shallow-fry them in a pan. For the air-fried version, drop small pieces of pakoras and brush them with oil. Air-fry at 180 degrees for 12 minutes, flipping once. I always prefer the deep-fried version over any other method.
Serving suggestions
These falahari pakoras are mainly prepared and served during all Hindu fasting days. Serve with fasting-friendly green chutney, mint chutney, yogurt, and a cup of Indian tea or coffee.
Storage instructions
- These fritters, or pakoras, taste best when fried and served fresh. If you have leftovers, store them in the refrigerator, then reheat in an air fryer or refry in oil before serving.
- Also, never store the batter in the refrigerator. It will turn watery, and your pakoras will be soggy and absorb excess oil.
Recipe FAQs
Yes. You can try any vrat-friendly grated vegetables, but remember potatoes give better texture and bind well.
Kuttu flour does not contain gluten. The mixture can be more delicate than other pakora batter. Make sure your mixture is thick and well combined.
More Vrat Snack Recipes
Recipe card
Kuttu Ke Pakore | Buckwheat Fritters for Navratri Vrat
Equipment
Ingredients
- 1 cup Kuttu flour buckwheat flour
- 1 cup Potatoes boiled and mashed
- 2 to 4 Green chilies
- 2 to 3 tablespoon Coriander leaves cilantro
- ½ teaspoon Salt sendha namak for fasting
- ⅔ cup Water add as needed
- Oil for frying
Instructions
- In a bowl, mix kuttu flour, potatoes, green chilies, coriander leaves, and salt.1 cup Kuttu flour, 1 cup Potatoes, 2 to 4 Green chilies, 2 to 3 tbsp Coriander leaves, ½ tsp Salt
- Now add water little by little, mixing to form a batter that is neither too thick nor too thin.⅔ cup Water
- It should be a little sticky and hold its shape when dropped in oil.
- Heat oil in a pan over medium heat.Oil for frying
- To check if the oil is hot, drop in a piece of batter. It should sizzle and come up quickly.
- Drop small pakoras into the oil, depending on the pan size. Do not overcrowd the pan.
- Turn the pakoras occasionally and cook until they become crispy and golden brown.
- Transfer them to paper towels to absorb any excess oil.
- Repeat for remaining batter.
- Serve hot with green chutney and a cup of tea or coffee, and enjoy.
Video
Notes
- Keep the batter thick: Runny batter will not hold its shape and will absorb excess oil.
- Do not overcrowd the pan: Too many pakoras can lower the temperature and make them soggy.
- Fresh buckwheat flour gives better flavor and texture.
- Pakoras taste the best when fried and served immediately.
- Based on the moisture content in the potatoes, you may have to adjust the amount fo water while making the batter.
- You can air-fry or shallow-fry them in a pan. For the air-fried version, drop small pieces of pakoras and brush them with oil. Air-fry at 180 degrees for 12 minutes, flipping once. I always prefer the deep-fried version over any other method.
Nutrition
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