Kuttu or Buckwheat is the base of foods in the North Indian Hindu Kitchen during key fasting dates. Navrarti is no exception and delicious treats are prepared using gluten free buckwheat flour or kuttu ka atta during this festival period! I remember Kuttu from my very early childhood when my grandmother would sometimes add it to her diet during fasts. Usually she made roti or puri with it.
I always keep buckwheat flour handy at home. I add it to other flours to make multi grain chappatis, bread, and even pancakes! This year I am trying my hand at some other delicacies made with kuttu ka atta during this Navratri period! I began with making some Kuttu aur Aloo ke Pakode yesterday. They were so delicious. The beauty of coating the potatoes with kuttu was that when deep fried, the kuttu covering becomes really crispy and crunchy, while the potatoes inside are simply melt in the mouth!! Perfect for breaking a fast, wouldn't you say!!
4 tbsp kuttu ka atta (buckwheat flour)
1/8 tsp sendha namak (farali salt)
1/4 tsp zeera powder (cumin powder)
2 large potatoes, sliced lengthways
Groundnut oil, for deep frying
- Sift the flour, salt, and cumin powder together.
- Pour in just enough water to make a pancake like batter.
- Blend well. Set aside for 10 minutes.
- Heat oil in a kadai (wok). Once it reaches smoking point, reduce to a medium high heat for frying.
- Individually dip the potato chips in the prepared batter and drop gently in the oil.
- Place 8-10 chips at a time in the hot oil. Fry until crisp on the outside and tender inside.
- Remove and drain on a paper towel.
- Enjoy hot with chutney or seasoned yogurt.
- Bhuni Hui Arbi | Pan Roasted Taro
- Aloo Raita | Potato Yogurt Salad
- Sabudana Kichiri | Sago Kedgeree
- Aloo aur Sakarkandi ki Chaat | Potato and Sweet Potato Savoury
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