Kotu Aloo Pakora

  • 1 cup kotu ka atta (buckwheat up flour)
  • 1/4 cup finely cut coriander leaves
  • 1/2 tbsp black pepper powder
  • ghee or vegetable oil for frying
  • 3 medium sized potatoes (boiled whole till half-cooked)
  • 1/2 tsp sendha namak (rock salt) or to taste

cooking time:

  1. Combine the flour, salt, pepper and coriander in round dish and mix well.
  2. Mix in water and cream into a smooth batter.
  3. Cream the batter until it is of cream consistency.
  4. Cover and keep aside for about 20 minutes.
  5. When the potatoes are cool enough, take off and slice each one into diagonal slices.
  6. Heat up enough ghee or oil for deep-frying in a kadhai over moderate heat.
  7. Put few slices of potato into the batter and cover them completely.
  8. One at a time, lower each slice of batter-coated potato into the hot oil.
  9. Fry as many slices as will float on the surface of the oil without touching.
  10. Fry on both sides until reddish gray and crisp.
  11. Serve hot as the fitters soften as they cool.