Buck wheat and raw banana fritters – a healthy gluten free recipe
Kuttu / buckwheat is a gluten-free, nutrient-dense flour that is widely used in Indian cuisine during religious fasting days. It is rich in fiber, making it easy to digest, and is also a good source of iron, magnesium, and protein. It has a low glycemic index, which may help keep blood sugar levels stable.
Since kuttu is gluten-free, it needs some kind of starch or binding ingredient, such as mashed potato, banana, or taro root, to make puris and parathas. You can also use it to make halwa, dhokla, and many other dishes suitable for fasting.
Many varieties of pakoras, pooris, and cheelas can be made using kuttu along with potato, banana, taro root, lauki, and other fasting-friendly vegetables. You can combine it with almost any vegetable that is allowed during fasting.
I often make pakoras using potato, lauki, pumpkin, chili , guava, banana, paneer ,mango, and other vegetables with buckwheat flour. My favorite ones are potato and pumpkin pakoras.
Though the process of making all these pakoras is almost the same, the vegetable used can make a big difference in their taste. A few days ago, I tried making kuttu and arbi pakoras after watching a few Instagram reels, but I totally disliked the taste. Maybe it is just a matter of personal preference!
You can make these pakodas during fasting or religious festivals like Shivratri, Janmashtami, Navratri, Ekadashi, etc. You can also make them as a healthy, gluten-free snack whenever you feel like having one. You can enjoy these pakodas with vrat-friendly mint chutney, aam papad chutney, or plain salted curd.
I make these kele ke pakodas quite often, with different variations. Sometimes I use completely raw bananas, sometimes semi-ripe bananas, and on some days I make them with ripe but firm bananas. Each version tastes delicious. You can also try these variations—I am sure you will enjoy every one of them.
Ingredients Needed:
- Banana: You can make these with raw, semi-ripe, or ripe bananas. Each one will taste delicious.
- Spices: Sendha namak (rock salt), black pepper powder, cumin seeds, asafoetida, and amchur powder. can also use some chopped fresh coriander and green chilies.
- Flour: Use kuttu atta to make the batter. If you don’t have kuttu atta, you can use rajgira atta or singhara atta instead.
- Oil: Fry these pakodas in peanut oil or ghee. If you are not fasting, you can use any oil of your choice.
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Kuttu aur Kele Ke Pakode
Buck wheat and raw banana fritters - a healthy gluten free recipe
Ingredients
- 1 cup Kuttu aata/ Buckwheat flour
- 1 Raw Banana/ kachcha kela
- 1 Green Chillies / Hari Mirch
- 3 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
- to taste Sendha Namak /Rock Salt
- 1/2 tsp Pepper Powder / Kali Mirch
- 1/2 tsp Cumin Seeds / Sabut Jeera
- 1/3 tsp Mango Powder / Amchoor Powder
- to fry Cooking oil or ghee
Instructions
- Wash peel the banana and chop into thin slices and keep aside.
- In a bowl add kuttu aata, chopped dhaniya , green chili and all the spices.
- Add water to make a smooth medium thick batter of coating consistency.
- Heat ghee or peanut oil in a deep pan.
- Dip banana slices in the batter and gently drop in the hot ghee or oil.
- Add few at a time , dont over fill the pan.
- when they get cooked from one side then turn the side and cook from both the sides till golden and crisp.
- Drain on a papaer napkin when done to abostb the extra oil.
- Serve hot with vrat wali mint chutney , date chutney or curd
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