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.
