Kuttu ki kadhi

Serves 4

• 1 ½ cup Kuttu ka atta (buckwheat flour)
• 2 cup Yogurt
• 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

1. 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.
2. Mix the yogurt and ½ cup kuttu ka atta with 2 cup water and mix well.
3. Heat 1tbsp oil in a pan and add the cumin seeds. Allow to splutter and add the chopped green chilies. 
4. Saute for 1 minute and add the yogurt mix. Bring to a boil stirring continuously. 
5. 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.