IngredientsKuttu ka atta (buckwheat flour) – 1 ½ cup Yoghurt – 2 cup potato cut into small dices – 1 large cumin seeds (jeera) – 1 tbsp green chilies finely chopped – 2 Desi ghee (clarified butter) or groundnut oil – to fry water – 2 cup Rock salt (sendha namak ) – as required
Mix the potato dices with 1 cup kuttu ka atta and ½ tsp salt. Add 2 tbsp water and mix well to make pakoras(dumplings). Heat sufficient oil in a wok or kadhai to deep fry the dumplings. Put marble sized dumplings in the oil and deep fry till light golden. Mix the yoghurt and ½ cup kuttu ka atta with 2 cup water and mix well. Heat 1tbsp oil in a pan and add the cumin seeds. Allow to splutter and add the chopped green chilies. Saute fot 1 minute and add the yoghurt mix. Bring to a boil stirring continuously. Reduce the flame and allow to simmer for 8-10 mins. Add the potato dumplings and simmer for 3-4 mins. Add salt to taste and serve garnished with coriander leaves.