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Vrat ke pakore – kuttu ke pakore
INGREDIENTS
(measuring cup used, 1 cup = 250 ml)
3 to 4 medium potatoes/aloo
5 tbsp kuttu ka atta/buckwheat flour
2 tbsp peanuts/mungphali
1 green chili, chopped
1 or 1.5 tsp dry pomegranate seeds/ anardana
½ tsp cumin powder/jeera powder
approx ¾ to 1 cup water or as required
oil for deep or shallow frying
rock salt or sendha namak as required
INSTRUCTIONS
boil potatoes.
peel and mash them well.
add the buckwheat flour and mix in the mashed potatoes
roast peanuts in a small pan till crisp and browned.
remove and keep aside.
in the same pan, roast the pomegranate seeds on a low flame for a minute.
in a mortar-pestle, coarsely powder the roasted peanuts, pomegranate seeds and the green chilies.
add this mixture to the potatoes and mix well.
add cumin powder and rock salt.
add little water in intervals and keep on mixing till you get a very very thick batter.
it should be thicker than idli batter. its almost the consistency of a thick potato puree.
mix well.
heat oil for deep frying in a kadai or pan.
shape small balls from your hands or with a help of a 1 tablespoon, drop the batter in hot oil.
fry till the pakoras are golden and crisp.
drain the kuttu pakoras on paper napkins to remove excess oil.
serve kuttu pakoras hot with phalahari chutney or homemade tomato sauce.
INGREDIENTS
(measuring cup used, 1 cup = 250 ml)
3 to 4 medium potatoes/aloo
5 tbsp kuttu ka atta/buckwheat flour
2 tbsp peanuts/mungphali
1 green chili, chopped
1 or 1.5 tsp dry pomegranate seeds/ anardana
½ tsp cumin powder/jeera powder
approx ¾ to 1 cup water or as required
oil for deep or shallow frying
rock salt or sendha namak as required
INSTRUCTIONS
boil potatoes.
peel and mash them well.
add the buckwheat flour and mix in the mashed potatoes
roast peanuts in a small pan till crisp and browned.
remove and keep aside.
in the same pan, roast the pomegranate seeds on a low flame for a minute.
in a mortar-pestle, coarsely powder the roasted peanuts, pomegranate seeds and the green chilies.
add this mixture to the potatoes and mix well.
add cumin powder and rock salt.
add little water in intervals and keep on mixing till you get a very very thick batter.
it should be thicker than idli batter. its almost the consistency of a thick potato puree.
mix well.
heat oil for deep frying in a kadai or pan.
shape small balls from your hands or with a help of a 1 tablespoon, drop the batter in hot oil.
fry till the pakoras are golden and crisp.
drain the kuttu pakoras on paper napkins to remove excess oil.
serve kuttu pakoras hot with phalahari chutney or homemade tomato sauce.
