Sprouted Buckwheat Fritters
Crispy fritters and a steaming cup of tea - a perfect snack for cold winter evenings!
Sprouted Buckwheat Fritters
Immerse yourself in the cozy warmth of a cold winter evening with a delightful pairing of crispy fritters and a steaming cup of tea.
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Cooking Time
20 mins
Ingredients
1 cup sprouted buckwheat flour
2 large potatoes boiled, peeled and roughly mashed
1-2 green chillies (adjust to tolerance)
1/2 tsp chopped or crushed ginger (optional)
1 cup chopped spinach (optional)
¼ cup chopped coriander leaves
2 tablespoon roasted and coarsely crushed peanuts
1 teaspoon coriander powder
1 teaspoon turmeric powder
1 tsp chaat masala (optional)
1-2 teaspoon salt (adjust to taste)
1-2 tablespoon lemon juice
½ cup water or as needed
Oil or ghee for frying
How to Make It
In a large bowl, add all the ingredients - flour, potatoes, spinach, coriander leaves, turmeric, coriander powder, ginger, green chilies, salt and peanuts. Mix well using a spoon so that all the vegetables are covered in flour.
Add water slowly and make a thickish batter-it should form a thick lumpy mixture. Adjust flour or water if the batter is too wet or too dry.
Heat oil in a deep pan. When the oil is hot, drop small fritters/pakora in the oil using your fingers or a small spoon and fry on medium to high heat until they are crispy and golden brown in color. Keep stirring while frying at regular intervals for even frying.
Drain on a plate lined with paper towel to get rid of excess oil.
Garnish with some chopped coriander leaves and serve hot with yogurt coriander mint chutney (Blend a handful of coriander and mint leaves with 4 to 5 tablespoon plain yogurt, 1 tsp roasted cumin, an inch chopped ginger, 1 tsp salt, 1-2 green chillies (as per your tolerance), 1 -2 tsp lemon juice. Adjust salt if required)