Buckwheat and potato fritters

By • April 6, 2014 0 Comments

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Author Notes: Gluten free buckwheat,potato and pumpkin fritters-vegan recipemaayeka

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Serves 3

  • Buckwheat flour/Kuttu ka atta- 1.5 cup Potato,/Aloo, chopped- 1 cup Yellow pumpkin /kaddu, chopped -1 cup Green chilies/Hari mirch,chopped -2 tsp Fresh coriander/Dhaniya,chopped- 2 tbsp Dried pomegranate seed powder/Anardana - 2 tsp Asafoetida /Hing- a pi
  1. 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 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.

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