Preparation time:20 mins
Cooking tome:30 mins
Serves:4
Recipe Ingredients:
- 1 ½ cup Kuttu ka atta (buckwheat flour) - 2 cup Yoghurt - 1 large potato cut into small dices - 1 tsp cumin seeds (jeera) - 2 green chilies finely chopped - Desi ghee (clarified butter) or groundnut oil to fry - 2 cup water - Rock salt (sendha namak ) to taste
Recipe Method:
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.
Source: www.pankajbhadouria.com
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