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5 from 1 vote

Kuttu Ki Pakodi - Buckwheat flour Fritters

Kuttu Aloo Ki Pakodi-Gluten free buckwheat,potato and pumpkin fritters-vegan recipe for fasting

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Festive Recipe, snacks/starters
Cuisine: Uttar Pradesh Cuisine
Keyword: buckwheat recipe, Kuttu, kuttu aloo pakodi
Servings: 3 people
Author: Anjana Chaturvedi


  • 1.5 cup Kuttu aata/ Buckwheat flour
  • 1 cup Potatoes / Aloo chopped
  • 1 cup Yellow Pumpkin /kaddu/kashiphal chopped
  • 2 tsp Green Chillies / Hari Mirch chopped
  • 2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped
  • 2 tsp Dried Pomegranate seeds powder/anardana powder
  • Pinch Asafoetida / Hing powder
  • 3/4 tsp Pepper Powder / Kali Mirch
  • 1.5 tsp Cumin Seeds / Sabut Jeera
  • Salt / Namak to taste


  • Chop potato and pumpkin into small and thin pieces,like we do to make poha.
  • In a bowl add chopped potato, pumpkin, green chilies, fresh coriander and all the spices.
  • Mix and add kuttu atta and mix all together.
  • Add just enough water (aaprox 1 and 1/4 cup) to make a medium thick batter.
  • Mix it well, it would be a slightly sticky batter.
  • Now heat enough oil in a deep and broad pan.
  • Drop spoon full of batter in the hot oil or use your fingers to drop the batter.
  • Deep fry the fritters on medium heat to a nice golden colour.
  • Repeat the process with the remaining batter .
  • Drain the fried kuttu pakoras on a paper napkin and serve hot.


Serving suggestions-
Serve hot with tangy green chutney and yogurt.
1-Instead of using both the vegetables ,you can make this either with potato or pumpkin.
2-Don't make big size pakora's otherwise they will not become crisp.