Kuttu Ke Pakode – According to Wikipedia Wiki doesn’t fast for Navaratri. It doesn’t know about Kuttu Ke Pakode. It knows kuttu though. Hey come I’ll tell you how you can make kuttu ke pakode with less oil .
According to Vinipedia
Kuttu, Rajgira, Samak ke Chawal, Sabudana… are not just ingredients of dishes, they bring positivity and happiness. During Navaratri we eat this food 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.
So, Kuttu Ke Pakode have 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.
Let’s talk about Kuttu Ke Pakode Recipe
Recently I saw Nisha Madhulika’s video on YouTube (obviously) of aloo pakode made on tawa. The pakode looked very good so I was keen to try that recipe.
Then it so happened that one of the contests on a Facebook food groups had the theme “oily food made in less oil for navratri“. I was keen to participate.
My keen-ness (I know that’s no word, but you know what I mean) asked me to combine both the aforesaid.
So I ended up making kuttu ke pakode on tawa.
In the recipe I have not sliced the potatoes very thin because I wanted to season and kind of marinate them.
You can use this recipe to make the regular aloo pakode, bread pakode, paneer pakode etc.
The highlights of Kuttu Ke Pakode
Pakode is everyone’s favourite. But many a time we avoid it because of the quantity of oil that goes into it. This recipe gives a healthier version of pakode. Also I realised that bigger batches can be prepared on a skillet (tawa) as compared to a deep frying pan.
What might go wrong?
Low cal stuff doesn’t come easy. You need to be careful and if you are not the pakode
- Might not have the batter coated properly on them
- Might become too dry
- Might remain under-cooked
Experience and experiments (tips and tricks)
- 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
Let’s just talk
We are doing Navratri special. No points for guessing that I wanted to write about Navratri in this section. To start with I thought of sharing the story behind Navratri. Well internet has plenty. I found the following an interesting read!
In different parts of India, different legends describe the history of Navratri. Here I am discussing the legend popular in North India:
The legend in North India goes that Mahishasura, the mighty demon, worshipped Lord Shiva and obtained the power of eternity. Soon, he started killing and harassing innocent people and set out to win all the three lokas. The gods in swargaloka appealed to Lord Shiva, to find a way to get rid of the demon. To protect the world from the atrocities of Mahishasura, the Trinity of Brahma, Vishnu and Shiva united their powers and created a divine female warrior, known as Goddess Durga. Mahishasura, when he saw the divine beauty of Goddess Durga, got mesmerized.
So fascinated was Mahishasura by Goddess Durga’s beauty that he approached her with the intention of marriage. The goddess agreed to marry him, but put forth a condition – Mahishasura would have to win over her in a battle. Mahishasura, proud as he was, agreed immediately! The battle continued for 9 nights and at the end of the ninth night, Goddess Durga beheaded Mahishasura. The nine nights came to be known as Navratri, while the tenth day was called Vijayadashmi, the tenth day that brought the triumph of good over evil.
This is one of the many stories of Navratri .
KUTTU KE PAKODE RECIPE (MADE ON TAWA)
INGREDIENTS FOR KUTTU KE PAKODE
- 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 chilli powder optional
- 1/4 tsp black pepper powder
- 1 green chilli chopped
- 1 tsp lemon juice
- Handful of chopped coriander
- Oil as required
HOW TO MAKE KUTTU KE PAKODE
Cut boiled potatoes into roundels.
Sprinkle some salt, red chilli powder and black pepper powder.
Add 1 tsp lemon juice.
Keep aside for 10 minutes
In a bowl add 1and 1/2 cup kuttu ka aata. Add rock salt and handful of chopped coriander.
Add red chilli powder and 1 green chilli 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.
Make Kuttu Ke Ppakode on tawa this Navaratri and take a break from the oily ones.
I made them on the 1st Navaratri and relished with falahari coriander chutney and curd.
“The deeper the pit you’re falling into, the more chance you have to learn how to fly.”
Watch Vidoe – Kuttu Ke Pakode Recipe | How to Make Kuttu ke Pakode | Indian Pakode
Another very popular fasting recipe is sabudana khichadi. This dish has a wonderful mix of flavours as well as texture. It is spiced with green chillies, there is tanginess of lemon juice, a hint of sweetness comes from raisins. Apart from that peanuts add a contrasting crunchy texture along with its very awesome flavour. Here is the recipe for sabudana khichadi.