Ingredients:
4 potatoes ,thinly sliced in roundels
1 cup buckwheat flour
2 green chilli,chopped
1 tablespoon coriander leaves,chopped
salt to taste
1 teaspoon cumin seeds
1 teaspoon garam masala
1 teaspoon amchoor powder
1/2 teaspoon red chilli powder
water as required
oil for frying
Method:
Sift buckwheat flour in a mixing bowl.
Add all the ingredients except oil and potatoes.Mix well.Add little water and make a thick and smooth batter.
Heat oil in a wok , dip each potato roundel one by one in batter and drop in hot oil.
Fry from both sides till golden color.
Drain on paper towel and serve hot with chutney.
Serve-4 Cooking time-20 minutes
Notes:
Fry the potatoes in batches.
Make sure to use the batter immediately or else it will be watery.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54
very interesting with buckwheat flour.
that looks interesting!!! beautifully made!!
Using buckwheat flour to make potato fritters is very interesting. Your pakoris look so crispy and delicious.
These pakodas are crisp and irrestible.
interesting way to use this flour
very different fritters..looks perfectly crisp..
This is an interesting variation with buckwheat flour and the fritters look tempting.
Surely sounds very interesting..never used buckwheat..must try!