Kuttu aate ki tikki- Kutu ke Cutlets – Kuttu ki tikki recipe- Buckwheat Cutlets – kuttu cutlets (fast recipe)

Detailed Kuttu ki tikki recipe – Kutu ke Cutlets – Kuttu ke aate ki tikki- Buckwheat Cutlets – kuttu cutlets (fast recipe) along with photos

Navratri or Durga Puja is round the corner and in India there is a tradition to keep fasts for 9 days to worship different Hindu goddesses

And in India every occasion has a specific food linked to it to signify the importance and festivities and we have discovered unlimited recipes even for the fasts which actually mean to stay without food for a day or so 🙂 but that is the beauty of India and Indian food 🙂

During Navratri, if someone is experiencing s fast they are not supposed to consume the grains like wheat , rice, pulses etc. but there is a substitute of everything when it comes to food.

Kuttu or Buckwheat is one of the flours which is a substitute for wheat flour or maida or besan. Similarly, there is chestnut o flour or “singhadhe ka aata” which is extremely popular to make fasting recipes and both of these flours are used to make several delicacies during Navratri fasts.

Kuttu flour is gluten free and a rich source of fibres and minerals and low in cholesterol at the same time which keeps you energetic and full even during fasts. It is one of the very good options for those who are allergic to gluten.

There are uncountable recipes we can make from kuttu or singhada aata like paratha, cheela, pakode, halwa, poori, dosa, pancakes, cutlets, khichdi and many more.

During childhood whenever Navratri fell, we used to love to eat kuttu or singhada paratha with a simple potato curry. It was an awesomely delicious combination which is one of the reasons we used to be excited about Navratri. 😀
Buckwheat cutlets or kuttu tikki again make a very good evening snack which can be enjoyed with an evening tea.

Please check more of my snacks recipe.

Here is the recipe for Kuttu ki tikki recipe – Kutu ke Cutlets – Kuttu ke aate ki tikki- Buckwheat Cutlets – kuttu cutlets (fast recipe)

🍴 Time to Prep        10 minutes

⏰Time to cook         15 minutes

🍛 Servings              2 servings

👩 Author                 Ruchika

🍲 Cuisine             Indian

♨ Course               Snacks/Fast recipe

Ingredients

• 1 cup buckwheat flour/ kuttu ka aata
• 1/2 cup crushed roasted peanuts
• 1 boiled mashed potato
• Sendha namak / vrat wala namak to taste
• green chillies to taste
• 2 tablespoons desi ghee
• Water as required

Notes/Tips to follow

• As this is a fast recipe I am using sendha namak or rock salt but in case you want to have it without fast, you can use regular salt as well.
• Roasted peanut powder gives a different flavour and crunch to it and can be a substitute for breadcrumbs in usual cutlets.
• Desi ghee is needed to prepare fast recipes but again if you are making it on a regular basis you can use regular cooking oil.

Recipe for Kuttu aate ki tikki

1. Firstly, dry roast the peanuts at a low flame. Keep stirring so that they don’t burn.

2. Once cooled down, transfer in a blender jar.

3. Grind it to a fine powder.

4. Take boiled mashed potato in a mixing bowl.

5. Add 1 cup kuttu flour and green chillies.

6. Add roasted peanuts powder and sendha namak.

7. Mix everything together well to make a dough.

8. Now, a small portion and and flatten it to give a cutlet shape.

9. Coat it well with kuttu aata and peanut powder and keep aside.

10. Heat 2 tablespoons desi ghee in a pan and place the cutlet to fry until golden brown.

11.Flip the cutlets to cook from another side at a low-medium flame.

12. Once cooked well turn off the heat and serve. Enjoy withgreen chutney and evening tea. 🙂

Ingredients for Kuttu aate ki tikki

• 1 cup buckwheat flour/ kuttu ka aata
• 1/2 cup crushed roasted peanuts
• 1 boiled mashed potato
• Sendha namak / vrat wala namak to taste
• green chillies to taste
• 2 tablespoons desi ghee
• Water as required

Instructions without photos

1. Firstly, dry roast the peanuts at a low flame. Keep stirring so that they don’t burn.
2. Once cooled down, transfer in a blender jar.
3. Grind it to a fine powder.
4. Take boiled mashed potato in a mixing bowl.
5. Add 1 cup kuttu flour and green chillies.
6. Add roasted peanuts powder and sendha namak.
7. Mix everything together well to make a dough.
8. Now, a small portion and and flatten it to give a cutlet shape.
9. Coat it well with kuttu aata and peanut powder and keep aside.
10. Heat 2 tablespoons desi ghee in a pan and place the cutlet to fry until golden brown.
11. Flip the cutlets to cook from another side at a low-medium flame.
12. Once cooked well turn off the heat and serve. Enjoy with evening tea. 🙂