Kuttu ke pakode recipe with step by step pictures And A Quick Recipe Video
What is Kuttu ka Pakoda?
Kuttu ka Pakoda has a crisp and crunchy exterior and soft interior of well-seasoned potatoes. The best part is being non-deep fried they have lesser calories and are light on the stomach. Kuttu, Rajgira, Samak ke Chawal, Sabudana… are not just ingredients of dishes, they bring positivity and happiness. During fasts specially Navaratri we eat these flours and Navaratri means joy and festivity. For instance when I serve kuttu ke pakode, the house has a beautiful aroma of hawan, kids have moli (sacred thread) on their wrists, tika on their foreheads, the markets are full of pooja samagri, roads are crowded, everyone is out buying something etc. And there are so many online sales. I can talk non-stop about Navratri and the atmosphere then. But the heading is Kuttu ke Pakode.
Let’s talk about the ingredients for Kuttu ke Pakode
Since we are making non-fried pakoda, we will be using boiled potatoes otherwise the potatoes will take forever to get cooked. To make the pakode absolutely flavourful, I have marinated boiled potatoes with some spices etc. For making the non-fried version we need to take care of the consistency of the batter. It should be thick enough to coat well and remain coated till cooked.
Kuttu ke Pakode Recipe
|Prep time||10 minutes|
|Cook time||15 minutes|
|Total time||25 minutes|
- 6 medium sized potatoes boiled and peeled
- 1 and 1/2 cup buckwheat flour (kuttu ka aata)
- 1 and 1/2 cup water
- Rock salt (sendha namak) as per taste
- 1/2 tsp red chili powder optional
- 1/4 tsp black pepper powder
- 1 green chili chopped
- 1 tsp lemon juice
- A handful of chopped coriander
- Oil as required
How to make Kuttu ke Pakode
Cut boiled potatoes into roundels.
Sprinkle some salt, red chili powder and black pepper powder.
Add 1 tsp lemon juice.
Keep aside for 10 minutes.
In a bowl add 1 and 1/2 cup kuttu ka aata. Add rock salt and handful of chopped coriander.
Add red chili powder and 1 green chili chopped.
Add 1 and 1/2 cup water.
Heat a nonstick pan/skillet. Drizzle little oil.
Dip the sliced potato in the batter. Use a spoon to coat it with the batter.
Place on hot pan.
Cook till it turns golden.
Drizzle little oil if required.
Flip and cook the other side too till golden.
- Don’t make the batter to thin
- Don’t avoid oil too much. You will need to drizzle some oil for proper cooking of pakoda
- Don’t over-cook
Watch Video – Kuttu Ke Pakode Recipe | How to Make Kuttu ke Pakode | Indian Pakode