Ingredients

• 1 cup Kuttu ka atta (buckwheat flour)
• 2 medium Potatoes, boiled and mashed
• 1 tsp Sendha namak (rock salt)
• 1/2 tsp Black pepper powder
• Warm water, if needed
• Ghee or oil for deep frying

Instructions

1. In a bowl, combine the buckwheat flour, mashed potatoes, rock salt, and pepper powder.
2. Mix and knead into a smooth dough. The moisture from the potatoes should be enough, but add a little warm water if the dough is too dry.
3. Divide the dough into small, equal-sized balls.
4. Grease your palms and a rolling surface with a little ghee. Roll out each ball into a small puri (disc).
5. Heat ghee or oil in a kadai for deep frying.
6. Gently slide a puri into the hot oil. Press it down gently with a slotted spoon, and it will puff up.
7. Fry until golden brown on both sides.
8. Drain on paper towels and serve hot with aloo ki sabzi or yogurt.