Name: Kuttu Ke Pakode
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup Buckwheat Flour, kuttu ka atta; 1 Potato, peeled and cut into very thin round slices; 1 Green Chili Pepper, finely chopped; ½ tsp Ginger, grated; ½ tsp Cumin Seeds; ¼ tsp Ground Black Pepper; ½ tsp Rock Salt, sendha namak, to taste; 1 tbsp Coriander Leaves, chopped; 6⅛ tbsp Water, as needed for batter; 1 cup Peanut Oil, for deep frying

35 mintotal

25 min hands-on10 min hands-off

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Medium

Add to your week

Method

In a robust mixing vessel, aggregate the buckwheat (Kuttu) flour with the intensely minced chillies, grated ginger, cumin seeds, black pepper, rock salt, and chopped coriander.
Add the water a little at a time, whisking firmly into a smooth, medium-thick batter. The consistency matters: it has to cling to the potato slices without running off.
Elevate your groundnut oil to a decisive medium-high temperature within a deep frying kadhai.
Submerge a translucent potato slice fully into the batter pool. Ensure a hermetic, dual-sided coating of the starch mix.
Lower each slice carefully into the hot oil. Do the same with the rest, leaving space between them so they do not stick together.
Deep-fry over medium heat. Watch them closely: kuttu darkens very fast. Fry for a few minutes, turning them now and then so they colour evenly.
Once the armor is structurally crisp and a probe confirms the internal potato yields effortlessly, extract the pakodas utilizing a spider skimmer.
Deposit onto absorbent towels to banish surface oil. Present piping hot to maximize textural shatter.

How to tell it's done

A dark, crispy, and earthy shell surrounding a perfectly cooked, soft potato slice.

Getting it right

Tip

Kuttu flour is naturally warming (taseer mein garam) and heavy. Do not let the batter sit for too long, as Kuttu tends to become slimy and release water over time. Make it fresh.

What to serve it with

Serve piping hot with a cup of tea and Vrat-special green chutney.

Vrat Wali Lauki Sabzi

Vrat wali lauki sabzi cooks bottle gourd in ghee with cumin and rock salt.

25 minvegetarian

Arbi (Colocasia) Tuk

Arbi tuk fries colocasia twice, flattening it between, so the outside shatters.

1 hrvegan

Farali Dahi Vada

Farali dahi vada fries potato and water chestnut dumplings and soaks them in yoghurt.

1 hr 5 minvegetarian

Farali Dosa (Sama & Sabudana Crepe)

Farali dosa uses barnyard millet and tapioca in place of rice and urad dal, fermented the same way.

5 hr 40 minvegan

Farali Idli

Farali idli steams barnyard millet and tapioca into idlis for fasting days, when rice and dal are avoided.

4 hr 35 minvegan

Farali Khandvi

Farali khandvi rolls a yoghurt and arrowroot batter into thin sheets, replacing the gram flour of the everyday version.