1 cup Buckwheat flour (kotu ka atta)
3 medium sized Potatoes (boiled whole till half-cooked)
1/2tsp. salt
1/2tbsp. black pepper powder
1/4th cup finely chopped Coriander leaves
3/4th tsp. baking powder
Ghee or Vegetable oil for frying
Method:
- 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.
Note:
Keep an eye on the consistency of batter, it quickly thickens near
heat. You may need to add water from time to time.