Buckwheat potato pakoras/ scallops for ekadasi- vegan, wheat and gluten-free

Last week we have observed ekadasi fasts no less than three times: last Monday was the appearance day of Advaita Acarya, Friday was Bhaimi Ekadasi and Sunday the appearance day of Lord Nityananda. So there was a lot of bean and grain- free cooking in our kitchen. A couple of dishes stood out so I photographed and posted them; watch out for the second one here soon.

This recipe serves about 4 people, with some batter to spare:
4 medium-large potatoes, scrubbed but not peeled
300g buckwheat flour
1 large pinch seasalt
1 tsp turmeric* (haldi) *if this is for ekadasi, ensure it is not mixed with wheat flour, or grind your own
1/2 tsp black pepper
1 tsp bicarbonate of soda
400ml (approx) warm water
sunflower oil for deep-frying

  • Slice the potatoes in rounds about 4mm thick
  • Steam them until soft, but not falling apart
  • Let them sit in a colander while you prepare the batter so that they dry out somewhat
  • Mix the dry batter ingredients together in a large bowl
  • Gradually add the water, using a balloon whisk to ensure you get a smooth, rather thick batter
  • Deep-fry in hot sunflower oil until crisp and deep reddish-brown
  • Drain well and serve hot with yogurt


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