Kuttu pakoda
Kuttu pakoda, from above
VegVeganNorth India

Kuttu pakoda

Potato slices in a kuttu batter, fried crisp. The pakoda that keeps the vrat evening cheerful.

25 minTime
5 gProtein each
mildSpice
The vrat pakoda3 chapters · 2 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.
The original
286kcalsame
5 gproteinsame
5 gfibresame
25minutessame

Kuttu pakoda, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Buckwheat flour (kuttu atta)1 cup, fresh
Potato2 medium, thinly sliced
Green chilli2, finely chopped
Red chilli powder (indian red chili powder)½ tsp, if your fast allows
Cumin seeds½ tsp
Coriander leaves (cilantro)a little, chopped
Waterabout 1/2 cup
Cooking oil (vegetable oil)groundnut oil, for frying
Rock salt (sendha namak)to taste

Method

4 steps
  1. 1Whisk kuttu atta with chilli, chilli powder, cumin, coriander, rock salt and water into a thick, smooth batter.
  2. 2Pat the potato slices dry.
  3. 3Heat oil on medium. Dip slices in batter and fry a few at a time, turning once.
  4. 4Drain and serve with vrat green chutney or curd.
Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

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Make it a meal

What goes with Kuttu pakoda: a bread or rice, a side, something to drink and something sweet.

On the side Vrat arbi fry35 min
On the side Vrat kele ki sabzi30 min
To drink Ganne ka ras5 min
To drink Mango lassi10 min
Something sweet Singhara halwa25 min
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