KUTTU KI PAKODI

Kuttu flour or buckwheat flour is used on fasting days like Navratri, Ekadshi and Janmashtmi. Kuttu ki pakodi can be made with raw or boiled potatoes. These pakodas or fritters are very crispy to eat.you can also add bathua leaves in winters to make them more crispier. My kids like these fritters very much and wait for Ekadshi to eat them.
If you want to make them with raw potatoes, chopped them in little pieces and mix them in kuttu batter.
You can mash boiled potatoes and mix them in kuttu batter.
Here,I cut boiled potatoes lengthwise and mix them with kuttu flour batter.
Batter should be thick otherwise pakodas will break.
INGREDIENTS
Boiled Potatoes -500 gm
Kuttu flour -250 gm
Kali mirch powder -1/2 tsp
Sendha namak according to taste
Oil for deep frying
Water to make batter
METHOD
Cut the potatoes lengthwise. Mix kuttu flour, sendha namak, kali mirch powder in it.add water slowly to make thick batter like cake.fold the potatoes in it very well.Heat oil in a pan, deep fry the pakodas to be golden in colour. Kuttu pakodas are ready. Serve them hot with curd.