Kuttu Pakora
Fry small spoonfuls of buckwheat and potato batter into crisp Navratri pakoras.
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 12–14 small pakoras
About 30 min total elapsed time. Times are estimates; already boiled ingredients need separate preparation.
⚖️ Fasting ingredients and spices vary by household. Check the full list against your family’s practice and any allergies.
Kuttu pakora batter should be thick enough to hold a mound on a spoon. Add water gradually because boiled potato and flour brands affect how much is needed. Small pieces cook more evenly than large, dense ones; the method assumes boiled potato is ready.
Ingredients 🧂
- Kuttu flour1 cup
- Boiled potato½ cup, finely crumbled
- Green chilli (optional)1, finely chopped
- Ginger (optional)1 tsp, minced
- Cumin & ajwain¼ tsp each, if used at home
- Sendha namak½ tsp, adjust to taste
- Black pepper¼ tsp
- Water⅓–½ cup, added gradually
- Permitted frying oilenough to cover the small pieces
Method 👨🍳
- 1
Mix kuttu flour, potato, salt, pepper and the seasonings you use at home.
- 2
Add water gradually and stir into a thick, scoopable batter. Stop before it becomes pourable.
- 3
Rest for five minutes, then check consistency again; add a teaspoon of water only if needed.
- 4
Heat oil over medium heat and lower in one small spoonful as a test. It should hold its shape with steady bubbling.
- 5
Fry small spoonfuls in uncrowded batches, turning carefully until golden outside and cooked through in the centre.
- 6
Drain with a slotted spoon and serve promptly with a suitable accompaniment.
💡 Pro tips
- A very loose batter can spread into oily, fragile pieces.
- Split a test pakora to check the centre before frying larger batches.
Plan ahead
Measure flour and spices ahead and refrigerate prepared potatoes. Mix the batter and fry close to serving for the crispest result.
Common questions
Why are my pakoras dense inside?
They may be too large or the batter too stiff. Fry smaller spoonfuls and adjust with a little water if needed.
Can I use raw potato here?
This method uses boiled crumbled potato in the batter. Raw potato needs a different cutting and cooking method.