Kuttu Paneer Pakora are cottage cheese batons coated in buckwheat flour and fried to crispness.

Ever since my childhood, I’ve looked forward to the festival of Navratri. As a child I was not aware of the significance of the festival. It was the delicious food prepared by my mother during the festival that was the main appeal. Till date I don’t know why its called fasting. Most dishes are deep fried. Other dishes which include fruit, sabudana and vegetables are tasteful and full of flavour. The dishes I prepare today are mostly what my mother cooks. A few dishes I have learnt from neighbours and the extended family.

In my family we eat the ‘falhar’ or fasting food for the first seven days. On ‘Ahstmi’ or the eighth day, we do the pooja and have Sooji Halwa, Kale Chane and Puris for ‘parsad’.

Kuttu or Buckwheat is not a cereal grain but actually a fruit seed, therefore eaten during religious fasting in India. It is also a suitable substitute for people who are sensitive to wheat or other grains that contain protein glutens.

Diets that contain buckwheat have been linked to lowered risk of developing high cholesterol and high blood pressure. Buckwheat is a good source of magnesium which relaxes blood vessels, improving blood flow and nutrient delivery while lowering blood pressure.The nutrients in buckwheat may also contribute to blood sugar control. Eating foods high in insoluble fiber, such as buckwheat, can help women avoid gallstones. It  is good at drawing out retained water and excess fluid from swollen areas of the body.

Singhara or Water Chestnut is a fruit therefore eaten during religious fasting in India. It can be eaten raw, boiled or as flour, after drying and grinding. Singhara is indigenous to India and used in Ayurveda to cure various diseases.

Singhara is rich in proteins, carbohydrates, vitamin B, C, iron, calcium, magnesium, phosphorus, iodine and contains no fat. It is a natural antioxidant, prevents wrinkles and protects from UV rays. It helps to prevent sugar,ulcer, gout and heart diseases and is used for treating diarrhoea, dysentery, thyroid problem, swelling and bronchitis. It contains iodine, manganese and other minerals that help in proper functioning of thyroid.

Paneer or Cottage Cheese is a fresh cheese made by curdling hot milk with the addition of lemon juice, vinegar or yogurt. The whey is separated by hanging the curds in a muslin cloth and the resulting cheese is called paneer.

Paneer is a source of protein for vegetarian people and helps to fulfill their protein need of the body. It has a high level of calcium and phosphorus which helps in building strong bones and teeth. It also  has Omega-3 Fatty Acids and Omega-6 Fatty Acids which help in fighting rheumatoid arthritis. The presence of monounsaturated and polyunsaturated fat in paneer helps in lowering the body weight. It also has high level of dietary fibres which help in digestion by improving the metabolism. It has high levels of  vitamin B and enhances blood formation, assists in more nutrients absorption by the body and strengthens the liver.

Any north Indian will tell you that cottage cheese fritters are his favourite, these are universally loved by vegetations in India. Kuttu Paneer Pakora is a variation of paneer pakoras coated with gram flour batter. I found cottage cheese batons or cubes when dipped in buckwheat flour batter, had a thick inconsistent look to them. So, by rolling the cheese in dry flavoured flour, I found the look, texture and taste improved immensely. This is not how traditionally these fritters are coated, but I feel my variation is a great leap forward in improvement.

I soak the cottage cheese batons in salted water to which I add juice of half a lemon. This helps the cheese acquire some sourness and saltiness beyond the taste of the coating. Take the batons out of the water and roll them in flavoured buckwheat/water chestnut flour combination. This needs to be done at the time of frying. Once the cheese is rolled in flour, drop it into hot oil to fry. If the cheese is coated and left for some time before frying, the wetness of the cheese comes through and the fritter will not be as crisp.

Carom seeds have a similar taste to oregano and smell faintly like thyme. Their addition is to give flavour and also to help digest the fried fritters. One does not have to wait for the Navratri festival to come along to cook these fritters, you can cook them at any time.

Kuttu and Singhara flour do not contain gluten and are low on the glycaemic index. Thus, they help in releasing slow energy when eaten during religious fasts. Both flours have high nutritional value and so are perfect for breaking fasts. Paneer is a high protein food and provides instant energy.

Kuttu  Paneer Pakora

Buckwheat coated Cottage Cheese Fritters

Ingredients ~

1 cup kuttu flour/atta
1/3 cup singhara flour/atta
250 gms paneer/cottage cheese
½ lemon, juice
salt, red chilli powder,
¼ tsp ajwain/carom seeds to taste
vegetable oil for frying

Method ~

1. Cut the paneer into batons or cubes.
2. Soak the paneer in water and add salt and juice of ½ lemon. This helps in adding the salt/sour flavour to the paneer itself.
3. Mix both the buckwheat and water chestnut flour.
4. Add the salt, red chilli powder and the carom seeds to the flour. Spread on a plate.
5. Heat vegetable oil in a wok, should not be too hot or the fritters will burn.
6. Take the paneer and roll it in the dry flour mixture.
7. Cook in the hot oil till crisp.

~ Can be eaten hot or cold. Serve with Imli Chutney with fruits, Indian Raita, Fruit Chaat.

For more recipes of dishes cooked in my family during the Navratri festival, please read my post, Navratri Vrat Thali.

Most of the recipes are simple and quick to cook, yet are delicious.