Falahari Pakodi & Chutney

Well yet another Falahari dish, pakodi are usually deep fried dumplings using gram flour combined with a choice of vegetable. However, during Navaratri Kuttu(Buckwheat) replaces the gram flour but the process remains the same. It is very filling and can be enjoyed any time of the day. I personally enjoy the pakodi with some hot and tangy falahari chutney (recipe included).

Cooking TimePrepration TimeTotal Time
20 minutes 10 minutes 30 minutes


  1. Potato – 2 Large (chopped in cubes)
  2. Kuttu (Buckwheat flour) – 2/3 cup
  3. Green Chilli – 4 nos (finely chopped)
  4. Ginger – 1 tbsp (finely chopped)
  5. Coriander – 1 tbsp (finely chopped)
  6. Rock Salt(Senda Namak) – as per your taste
  7. Water – 2 tbsp
  8. Cooking oil – 1 cup (deep frying)
Falahari Chutney
  1. Fresh Coriander Springs – 1 cup
  2. Fresh Mint Leaves – 1/4 cup
  3. Ginger – 2 tbsp (Cut in Julians )
  4. Green Chilli – 5-6 nos (or as per your taste)
  5. Lime Juice – 1 nos (medium size)
  6. Water – 2 tbsp
  7. Rock Salt(Sendha Namak) – as per your taste.


Kuttu(Buckwheat) Pakodi
  1. Place a medium sized cooking pot on medium heat, pour the cooking oil and let it rise to a temperature appropriate to deep fry.
  2. Meanwhile in a mixing bowl add the cubed potatoes, chopped green chilli, chopped ginger, chopped coriander, rock salt and the kuttu flour. Give everything a good mix, add 2 tbsp of water and mix. Do not add more water just enough for the flour coat the potato’s.
  3. Ensure that oil is hot by dropping a piece of the potato in the oil, if you see it rise to the top immediately, then you can carefully drop other coated potatoes individually.
  4. Reduce the heat to low and flip them gently, until you observe the potatoes have a golden colour.
  5. Continue the same process, until all the pakodi’s are cooked.
  6. Serve them hot with some Falahari Chutney.
Falahari Chutney
  1. In a blending jar add coriander springs, mint leaves, green chillies, ginger julienne, lime juice, rock salt, water and blend everything together until you achieve a smooth paste like texture.
  2. Pour it into a serving jar or bowl and enjoy it with your pakodi’s .

Well yet another super quick and easy falahari recipe, which can be enjoyed at any time of the day. Give this recipe a try this Navratri and share your feedback, in the comments section below.

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