Kotu Aloo Pakora Recipe

Kuttu Aloo Pakora
Kuttu Aloo Pakora

1 cup kotu ka atta (buckwheat up flour)
1/4 cup finely cut coriander leaves
1/2 tbsp black pepper powder
ghee or vegetable oil for frying
3 medium sized potatoes (boiled whole till half-cooked)
1/2 tsp sendha namak (rock salt) or to taste

How to make kotu aloo pakora :

  • Combine the flour, salt, pepper and coriander in round dish and mix well.
  • Mix in water and cream into a smooth batter.
  • Cream the batter until it is of cream consistency.
  • Cover and keep aside for about 20 minutes.
  • When the potatoes are cool enough, take off and slice each one into diagonal slices.
  • Heat up enough ghee or oil for deep-frying in a kadhai over moderate heat.
  • Put few slices of potato into the batter and cover them completely.
  • One at a time, lower each slice of batter-coated potato into the hot oil.
  • Fry as many slices as will float on the surface of the oil without touching.
  • Fry on both sides until reddish gray and crisp.
  • Serve hot as the fitters soften as they cool.