Name: Kuttu Ki Pakodi
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Buckwheat Flour, kuttu ka atta; 2 Potato, medium, peeled and thinly sliced; 2 Green Chili Pepper, finely chopped; 2 tbsp Coriander Leaves, chopped (if allowed in your fast); ½ tsp Ground Black Pepper; ½ tsp Cumin Seeds; 1 tsp Rock Salt, sendha namak, to taste; ½ cup Water, adjust for batter consistency; as needed Peanut Oil, or ghee, for deep frying

25 mintotal

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Ingredients

1 cupBuckwheat Flourkuttu ka atta
2Potatomedium, peeled and thinly sliced
2Green Chili Pepperfinely chopped
2 tbspCoriander Leaveschopped (if allowed in your fast)
½ tspGround Black Pepper
½ tspCumin Seeds
1 tspRock Saltsendha namak, to taste
½ cupWateradjust for batter consistency
as neededPeanut Oilor ghee, for deep frying

Quantities are for 2 servings.

You'll need: Stovetop.

Method

In a generous mixing bowl, integrate the buckwheat flour (kuttu ka atta), minced green chillies, fresh coriander, black pepper powder, cumin seeds, and rock salt.
Add the water a little at a time, whisking hard, until the batter is smooth and thick enough to coat the back of a spoon.
Elevate your choice of groundnut oil or pure ghee to a medium-high frying temperature in a deep, heavy-walled kadhai.
Submerge the thinly sliced potatoes into the kuttu batter individually, turning them to ensure a robust, unbroken seal of batter on all sides.
Carefully glide the coated slices down the side of the kadhai into the thermal pool.
Maintain a vigilant fry on medium heat, agitating and turning the pakodis occasionally, until the crust erupts into a highly crisp, dark reddish-brown hue.
Extract with a spider skimmer, tapping off excess oil, and rest on absorbent culinary paper.
Serve immediately while the textural contrast is at its absolute peak.

How to tell it's done

The pakodis should have a highly crisp, dark, rustic exterior with a perfectly soft, steamed potato slice inside.

Getting it right

Tip

Kuttu flour absorbs a lot of oil if fried on low heat. Always ensure the oil is sufficiently hot before dropping the pakodis in.

What to serve it with

Serve hot with Vrat-friendly green chutney (made with coriander, mint, green chilli, lemon, and rock salt) or sweetened curd.

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