Ingredients:
* 1 cup Buckwheat flour (kotu ka atta)
* 3 medium sized Potatoes (boiled whole till half-cooked)
* 1/2tsp. Sendha Namak (Rock salt) or to taste
* 1/2tbsp. black pepper powder
* 1/4th cup finely chopped Coriander leaves
* Ghee or Vegetable oil for frying
Preparation:
*
Combine the flour, salt, pepper and coriander in bowl and mix well.
*
Add water and beat into a smooth batter. Beat the batter until it is of cream consistency.
*
Cover and keep aside for about 20 minutes.
*
When the potatoes are cool enough, peel and slice each one into diagonal slices.
*
Heat enough ghee or oil for deep-frying in a kadhai over moderate heat.
*
Put few slices of potato into the batter and cover them completely.
*
One at a time, lower each slice of batter-coated potato into the hot oil. Fry as many slices as will float on the surface of the oil without touching. Fry on both sides until reddish gray and crisp.
*
Serve hot as the fitters soften as they cool.
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