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II Kotu Aloo Pakora (Buckwheat-Potato fitters) II


  • 1 cup Buckwheat flour (kotu ka atta)
  • 3 medium sized Potatoes (boiled whole till half-cooked)
  • 1/2tsp. salt
  • 1/2tbsp. black pepper powder
  • 1/4th cup finely chopped Coriander leaves
  • 3/4th tsp. baking powder
  • Ghee or Vegetable oil for frying


  • Combine the flour, salt, pepper and coriander in bowl and mix well.
  • Add water and beat into a smooth batter. Beat the batter until it is of cream consistency.
  • Cover and keep aside for about 20 minutes.
  • When the potatoes are cool enough, peel and slice each one into diagonal slices.
  • Heat 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.

Note: Keep an eye on the consistency of batter, it quickly thickens near heat. You may need to add water from time to time.


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