Author Notes: Gluten free buckwheat,potato and pumpkin fritters-vegan recipe —maayeka
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
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.